Go to the Recipe: Lavash
Could I cook these in a pizza oven, directly on the stone?
Hello Andrew, you can very well cook these directly on the stone. Things will happen very quickly and you will want to flip it before it inflates into a balloon. If you have rolled it thin enough then the ballon may only happen in part and this is okay. If it sets too dark the balloon portion will become too crisp. It will be an art form for you to master in the oven.
Went beautifully with lamb, spoon salad, batata harra and baba ghanouj/ aubergine moutabbal. Maybe I’ll up the hydration a bit next time.
will the freshly baked lavash, freeze well for use a couple of days later?
It will be more cracker like when refreshed. This bread is best consumed right away but can be refreshed with a mist of water, blast of steam, or torn up and added to a soup.
Can I use only AP flour?
I'm curious which pan that is in the photo at the beginning of Step 4? It looks like a Darto carbon steel pan...maybe the Darto n.27?
Defeated by this. Very slack dough made it really difficult to roll out (and during my resting stage the 6” sheets melded back together into one dough ball). Clearly something I need to adjust based on my flour and local kitchen environment, but man, getting a 12-14” sheet was NOT happening.
