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Pocketmags Digital Magazines
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Kate Leahy and Ara Zadak take what they learned from Armenia’s master lavash bakers and adapt it to the realities of a modern home kitchen to create this delicious soft flatbread.

This is a forgiving dough that can bend to your schedule: You can make the first step – the old dough – and the final product in about 6 hours, or you can spread the work out over the course od a couple days.

The instructions that follow include options for cooking lavash on a wok, cast-iron griddle, or grill The less time the lavash spends cooking, the more pliable it will be If the lavash griddles up into a crisp cracker, that’s okay too; spritz it with water, cover it in a towel and it should soften.

Griddling the first lavash is like cooking the first pancake in the batch, and you may have to adjust the heat of the cooking surface to prevent parts of it from burning before the rest is cooked That’s okay, in Armenia, there’s a saying attributed to the poet Paruyr Sevak that the first lavash baked in the fire is like a first to the its too hot to last.To hate the you do, it will fall off the wall of the tonir and burn away, he wrote Here we’re hoping to instill a slow-burning, long-lasting kind of lavash love.

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About Baking Heaven

The countdown to Christmas is officially on! Escape the chaos and indulge in a little me-time by making some of your favourite bakes. Whether you're planning on surprising your friends and family with a showstopping dessert, want to spend some time baking with the kids or give some homemade gifts as treats, we've got you covered! Plus make amazing cakes by Paul, Prue and the 2019 GBBO bakers, try Mary Berry's boozy roulade and have a go at making lavash. Get your copy now!