How Lavash Bread Is Made In Armenia
Lavash, a traditional regional flatbread enjoyed around the South Caucasus and western Asia, is an essential part of Armenian, Iranian, and Turkish cuisine. We traveled to Yerevan, Armenia, to see how it's made there and learn about the importance of lavash. In Armenia, the dough is thinly rolled out and slapped against a tonir (underground clay oven) to bake for a few seconds. When fresh, it can be eaten with cheese or kebab, or on its own.
Special thanks to Tsirani Garden Restaurant and the Megerian Cultural Complex:
MORE REGIONAL EATS CONTENT:
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How A 100-Year-Old Vermont Creamery Makes Cheddar Cheese | Regional Eats
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How Lavash Bread Is Made In Armenia
3 SUPER EASY And Delicious Flatbread Recipes Everyone Should Know How To Make! No Oven | No Yeast
Here are my 3 really easy flatbread recipes that I believe everyone should know how to make, even the most beginner home cook should give these a try! Once you have made these, you will not want to eat the store-bought versions anymore. If you do, I doubt you eat them for enjoyment.
let me know in the comments down below what you make with these flatbreads and what recipes you would like me to make with them, so I can expand the flatbread series with your recipe recommendations.
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Bonus Flatbread Ingredients:
3 Servings
- 100 gr All-Purpose Flour
- 200 ml Water
- 1/2 Tsp Salt
- 1 Tbsp Olive Oil
Lavash Ingredients:
5 Servings
- 300 gr All-Purpose Flour
- 200 ml Water
- 1 Tsp Salt
Flour Tortilla Ingredients:
6 Servings
- 300 gr All-Purpose Flour
- 200 ml Hot Water
- 1/2 Tsp Salt
- 60 ml Olive Oil
Paratha Ingredients:
Servings
- 300 gr All-purpose Flour
- 180 ml Lukewarm Water
- 1 Tsp Salt
- 1 Tbsp Olive Oil
Timestamps:
00:00 Intro
00:48 Bonus Emergency Flatbread Recipe
01:41 Lavash Recipe
03:46 Flour Tortilla Recipe
04:52 Paratha Recipe
07:27 Outro
3-INGREDIENT Easy Lavash Bread Recipe | Turkish FlatBread [NO OVEN & NO YEAST] ✅
Here comes homemade lavash bread recipe that is so simple and made with only 3 ingredients that you probably already have at home!
This irresistibly soft, thin and flexible bread can be folded easily to make sandwiches and wraps, it has a ton of different uses. You can use them to make döner kebab wraps, adana kebab dürüm or even pizzas! The possibilities are endless! ????????????
Watch our video to learn how to make soft and thin lavash bread that you can make wraps with. Hope you enjoy! ♥️
You'll need
6 cups flour
1 1/2 teaspoons salt
2 tablespoons oil
2 cups hot water
1 cup = 200 ml
If you try our recipe, please leave a comment and tag @nefistv on Instagram and hashtag it #nefistv, we’d love to see what you guys are making! ????
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Thanks for watching!
Lavash | Sanjeev Kapoor Khazana
Thin flat cracker bread popular in the Middle Eastern Cuisine, goes best with hummus.
LAVASH
Ingredients
2 cups refined flour + for dusting
A pinch of salt
1 teaspoon castor sugar
2 teaspoons chopped fresh parsley
2 tablespoons butter
Oil as required
Sumac for sprinkling
Method
1. Preheat oven to 180° C.
2. Put 2 cups flour in a bowl. Add salt, castor sugar and parsley and mix. Add some water and knead into a soft dough. Add butter and knead again.
3. Divide the dough into equal portions. Dust the worktop with some flour and roll out each portion into thin discs.
4. Grease a baking tray with some oil, place the discs and dork using a fork. Brush some oil and sprinkle some sumac on top.
5. Cut the discs into thin strips. Put the tray into preheated oven and bake for 10-12 minutes.
6. Serve.
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Ready in 5 Minute - EASY Lavash Recipe
Ready in 5 Minute - EASY Lavash Recipe
How to Make Lavash & Hammered Beef Recipe Together At Home? Refika's 2 Special Delicious Recipes! ????
Today we have two special and delicious recipes for you to easily make at home: Lavash & Hammered Beef! ???? Discover how to bring these two fantastic dishes together, creating an unforgettable meal that will impress your friends and family. Follow along with Refika as she shares her secrets for perfect Lavash and tender Hammered Beef!
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Refika's Epic Hammered Beef
Servings: 4-6
Difficulty: Medium
Prep time: 15 minutes
Cooking time: 5 minutes
400 gr (0,8 lb.) beef fillet steak
4 cloves of garlic, peeled
2 sprigs of rosemary
2 tablespoons white wine vinegar
8 tablespoons olive oil
200 gr (7 oz) kolot -a Turkish melting cheese- (You can substitute mozzarella or any fresh cheese that melts easily instead.)
2 dried hot chilli peppers (Hot chilli flakes are also fine.)
1 teaspoon black peppercorns (whole)
1 teaspoon salt
• For an easier cut, leave the steak in the freezer for about 30 minutes.
• For the marinade, start by crushing the black pepper in a mortar. If you want to add more flavour to your pepper, try using different coloured peppercorns.
• Add the garlic and salt and crush them.
• Add 2 sprigs of rosemary and continue crushing. It is important not to use a knife or scissors to cut the rosemary to prevent a bitter taste. Spare some rosemary for the topping.
• Add 6 tablespoons of olive oil and the white wine vinegar. Vinegar helps tenderize the meat quicker.
• Slice 2 dried chilli peppers and add to the marinade. Set some aside for the topping.
• Take the meat out of the freezer, slice it thinly and then place the slices in a plastic bag and beat them. You can cut 2 edges of the plastic bag to place the meat in it easily. To flatten the meat as much as possible, slide the mallet each time you beat the meat. If you don’t have a flat meat mallet, you can always use a small, thick-bottomed pan for the same purpose. Make sure to use the scraps too. They will surprise you with their size once beaten.
• Cover the bottom of a plate with the marinade and place the slices on it. Make sure that both sides of every slice are well-soaked in the marinade.
• Cover the plate with a plastic bag and wait 10-15 minutes.
• Slice 200 gr of kolot cheese (or your replacement) thinly with a peeler. Bear in mind that cheese just taken out of the refrigerator is always easier to slice.
• Place a large, copper pan on high heat. Copper or enamel pans are preferable as they cool down very quickly after turning the heat off so the meat doesn’t become overcooked and dry.
• Cover the bottom of the pan with 2 tablespoons of olive oil, cook for about 1 minute and flip the meat. If you prefer medium-rare cooked meat, you don’t need to flip the meat.
• Place the sliced cheese over the meat and sprinkle with red pepper, rosemary, and black pepper.
• Put the lid on the pan and cook for another minute.
• Your epic cheesy beef dish is ready to enjoy! Dipping into it with your lavash is highly recommended and if you have guests, take the lid off the pan in front of them for show.
For the tips and lavash recipe, please check the comments!