In the video below, Kate Leahy holds a tutorial on how to make jingalov hats at home, with greens you can find in your local supermarket.When making jingalov hats, you want to get a nice mix of greens depending on what you have around you. (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
The sourdough version of lavash is prepared from the remains of the last batch. Firmly press the seam to seal. Makes 12-18 large "shards" Ingredients: 1 cup all-purpose flour ; ¼ teaspoon (about 1 gram) active dry yeast; 2 teaspoons salt; 2 teaspoons sugar; 1/3 cup warm water (105 F) 2 tablespoons olive oil ; 1-2 teaspoons dried herbs (I used rosemary, sage and lavender) Step 1: Puncture the entire surface of the rectangles with the tines of a fork. Lower the heat to medium and cook for 2½ to 3 minutes, until it is evenly brown. Lavash is made without yeast, which is the healthiest thing that bread can have. For extra taste, you can sprinkle on either toasted sesame or poppy seeds before baking. Roll the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel, and let it rest while you chop the greens and herbs. The friction from the counter will help form the dough into a ball.
The dough is rolled out flat and slapped against the hot walls of a clay oven. Traditionally, lavash is cooked against the hot walls of a clay oven. Transfer to parchment-lined baking sheets.
You can store it in a plastic bag or in the freezer.I made it on a pizza stone. When using a pizza stone, place it at the bottom of a hot oven 1 hour before lavash is baked.Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. If the dough still seems a little pale or raw, adjust the heat to medium-high and continue to cook the flatbread, flipping it over now and again so it cooks evenly.
Using a spatula, transfer the cooked flatbread to a serving platter and repeat the process with the remaining dough and filling. The dish was registered on UNESCO’s list of Intangible Cultural Heritage as an “expression of Armenian culture”.Demonstrations took place in Turkey, Azerbaijan, Iran, Kyrgyzstan and Kazakhstan, all claiming that lavash was a regional bread and not an Armenian bread.In 2014, Farhad Nazari, Minister of Culture in Iran, declared, following these events, that “the fact that Armenia wants to include the lavash on UNESCO’s list of Intangible Cultural Heritage does not mean that Iran cannot also do so”.The manufacturing and sharing of lavash in communities in Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey have also been included in the list.Bread is a divine and sacred gift for Armenians.
Traditionally, lavash is cooked against the hot walls of a clay oven. At first, Aram’s servants were intrigued by their king’s request because he did not need a shield. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Pat a ball of dough into a round. Turn over and flatten so it resembles a deflated football, then use a rolling pin to flatten further.To griddle, heat a 20 in [50 cm] cast-iron griddle or overturned wok over medium-high heat.
The ceremony begins very early in the morning, at sunrise.After rolling balls of dough, the dough is very finely spread with both hands. I’ve got two special recipes for you today. It was very easy to make. Making lavash requires flour, water, sometimes yeast, the wood-fired tonir oven, and time, but preparations differ almost from village to village. After at least 20 minutes (or up to an hour), place the dough on the floured counter and divide it into four equal pieces, about 3 oz [85 g] each. Some specialists claim that the origin of lavash bread is in Armenia, while others claim that it probably originated in Iran, or even more vaguely, in the Middle East.Peter Reinhart is a very famous American baker, professor and chef at According to Peter Reinhart, after much research, lavash, although generally called “Armenian flat bread”, also has Iranian roots and is now consumed throughout the Middle East and the world.Gilbert Stanley Marks, known as Gil Marks, rabbi, professor, historian, lecturer, founding editor of And yet, lavash is an integral part of Armenian cuisine.
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