Get ready to discover the secret behind making lavash like never before! This unique lavash recipe uses milk for a tender, silky texture and is cooked six times to achieve perfection. The milk-based ...

Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia by Kate Leahy, John Lee and Ara Zada. Photo by Chronicle Books ...

Our cookbook of the week is Lavash: The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia by food writer Kate Leahy, photojournalist John Lee and chef Ara Zada.

Lavash is a staple of Armenian cuisine, mostly as a wrap or a side. Traditionally baked in a tandoor oven, this thin flatbread has a unique texture and flavor. In desert cities, lavash becomes an ...

In “Lavash: The Bread That Launched 1,000 Meals,” authors Kate Leahy, John Lee and Ara Zada tell the story of both the bread and the people.

With flames dancing around, another cook deftly uses a long metal poke to turn the bread inside the tandoor, ensuring an even cook on both sides. Moments later, as the lavash emerges, perfectly cooked ...

Lavash is also used for cooking different Azerbaijani national dishes and the name lavash can be found in various culinary recipes. This is an indication of Azerbaijani people's rich imagination.

Sourdough Lavash Crackers If using a poolish instead of sourdough starter, stir together 125 grams all-purpose flour, 125 grams room-temperature water and 2 grams active dry yeast in a medium ...