Filter Blog By...The Rangemaster Bloggers
Alexandra Dibble Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Stuffed Armenian Lavash
Posted by Gill Bland Monday, 18th August 2014
Originally I was going to bring you a recipe for pitta bread this month. I wanted something that could be filled with whatever is in the fridge and was easy to make fresh on the griddle. Then I thought about the amount of times I’ve made pitta bread since the first time … I’ve never made it again. Why? It’s nicer home made, that’s for sure, but it’s so cheap and so readily available that it’s just too easy to buy it instead. So I turned to my Armenian friend Briony to find out what their equivalent flat bread was. It’s called lavash (or lavosh) and is usually cooked in a tandoor oven where it is stuck to the side and falls off when it’s cooked. I’m not sure how authentic my version is – it’s a combination of a variety of recipes I researched, but it’s easy, tasty, and versatile, and you can’t buy it in our local supermarket!
I filled ours with minced beef, goats cheese, umami roasted runner beans, mushrooms and salad. If you don’t want to roll them they can be treated like quesadillas with one covered in a filling and another pressed down on top.
You could also finely chop some cucumber, mix with yoghurt and dip the lavash in it!
Stuffed Armenian Lavash
- 100g strong white flour
- 50g wholemeal plain flour
- 1 sachet of fast action dried yeast (7g)
- Pinch of salt
- 1 tsp caster sugar
- 180g luke warm water
- 1 tbsp olive oil (I used rosemary infused)
- Filling of your choice.
- In large bowl (the one you’re going to knead it in if using a mixer and dough hook) use a wooden spoon to mix together the flours, yeast and sugar.
- Measure out the water (usually one third boiling water and two thirds cold water – should be hand hot) and add the olive oil.
- Gradually pour the liquid into the flour, mixing with the wooden spoon until combined.
- Knead until smooth and elastic. This will probably take 10 mins by hand or 5 with a machine.
- Place in an oiled bowl, covered with a damp teatowel or plastic bag which won’t touch it and leave to rise for 1 hr.
- You can also leave it to rise in the fridge overnight.
- Divide the dough into either 6 for small side-plate sized lavash or 3 large ones
- Have a couple of damp tea towels and plenty of flour to hand.
- Flour the work surface and the rolling pin.
- Roll out each lavash until about 3mm thick. Don’t worry if there are some small holes.
- This will seem impossible the first time you try it (if you’re like me, anyway) but if you persevere you can get it to work! You may need to re-knead and roll a couple of times but try to avoid over handling if possible.
- As each lavash is the desired size, sprinkle the tea towel with flour, place the bread on it, sprinkle with flour again and fold the tea towel over it.
- Repeat with each one until you have a stack of 6 or 3 depending on size.
- Leave the breads to rest for 10 mins while you heat up your griddle.
- If you have a Rangemaster with griddle or wok ring, they are ideal for this. For the wok ring option turn you work upside down and cook the bread over the upturned dome of it.
- Otherwise use a cast iron frying pan.
- You shouldn’t need any oil as the lavash will come unstuck as they cook.
- Place the first bread on the griddle and wait for it to bubble up. When it does, lift and check that it’s getting brown spot on the underside.
- Turn over and repeat.
- Usually a few minutes on each size depending on how hot it gets.
- Pile them up to keep them warm and soft.
- Place the bread on some baking parchment or foil so that it come half way up the bread. Top with your filling. Roll it up and twist the end of the parchment to hold it together.