Traditional Armenian lavash - 10 pcs.

Traditional lavash is baked in a tonir - a clay oven with a conical shape, sunk in the floor.

The traditional dough is made of wheat flour, water and salt.

Sourdough is added to the flour, water and salt.

After rising, the dough is divided into pieces of approx. 200-300 g. Then they are stretched (or rolled out) into thin cakes. Then the pancakes are put on a special oval form in the shape of a roller - the so-called sweet potato. The sweet potatoes with the dough are quickly applied to the heated walls of the oven, and the cakes stick to the walls. Baking takes from 30 seconds to one minute.

When baking lavash, there is a division of labor reminiscent of work on a conveyor belt - one person kneads the dough, the second stretches it and forms pancakes, the third sticks the pancakes to the walls of the oven, and the fourth - the most experienced - decides when the lavash is baked and pulls it out of the oven with a special long metal tool

In 100g:
Energy value: 1220kj/288kcal | Fat 2.1g | Including saturated fatty acids 0.7g | Carbohydrates 57g | Including sugars 2.6g | Fiber 2.6g | Protein 9.5g | salt 2.2g

Bread baked in this way can be stored for up to 5 days at room temperature, or up to six months in the freezer.