This paper-thin, blanket-sized bread is one of the most ancient breads still being made today.
Baking the lavash under the broiler on a baking steel or stone set near the bottom of the oven replicates the intense but indirect heat of the classic tonir oven.
Lavash is a simple bread, made from flour, water, and salt; while some versions of lavash are unleavened, most are leavened using an “old dough" method, where a small portion of each batch of dough is set aside to inoculate the next one . The dough is rolled into a thin sheet about three feet long by two feet wide, then stretched over a convex cushion with a handle on its underside and sprinkled lightly with water.
, by Kate Leahy, Ara Zada, and John Lee. And what I've learned is that while making lavash is hardly, its unusual size and unique baking method present numerous complications for anyone hoping to recreate the bread in a home setting. In developing a recipe of my own, I first had to scale it way down: the largest size anyone at home could handle easily was about 12 inches long by 10 inches wide.
My go-to method for fast baking in a home oven is on a baking steel, preheated at the maximum oven temperature , placed high in the oven to maximize reflected heat, which helps cook the top of the bread. I tried this with my lavash dough, but it wasn’t intense enough. By the time the bread had begun to brown it was also dried out and cracker-like.
While lavash baked in a tonir bubbles and blisters, it does not inflate like a balloon, because it cooks so fast it doesn't have time to. And while my lavash didn'tquite like one done in a tonir, the end result was tender, moist, and thin enough that it didn't matter.
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