Lavash

I’ve always loved homemade flour tortillas but once I started making Lavash, I don’t think I’ve made flour tortillas again. It’s so easy – I can’t even imagine a way that it could fail. In today’s world, I make sure I have plenty of things I can cook using basic ingredients – things we love and things that will fill us up. Lavash is something I know I would be making if we had no power, or if lots of ingredients were hard to get.

They can be made any size. The size I make most often are 50 grams (shown above). They fit nicely in my favorite skillet. They’re great with eggs, bacon and cheese, or tuna salad or other sandwich ingredients. They’re great with fruit (strawberries, blackberries). I love cooking down apples with a bit of sugar and cinnamon, putting those on top of one of these, and adding a bit of ice cream.

Since they’re rolled out with a rolling pin, you can make them as thin as you can get them, which is what I usually do, or make them a little thicker.

They reheat beautifully. I’m not a fan of the microwave but I will wrap these in a damp paper towel and heat them for about 10 – 12 seconds.They can be put back in a warm skillet on the stove for a few seconds too. Often if I’m reheating them that way, I’ll mist them with just a bit of water before putting them into the skillet.

The recipe calls for milk and water. If you don’t have milk, you could use all water or you could use canned milk (not sweetened condensed). I keep boxed, shelf stable milk on hand and that works just fine too.

For those who mill their own flour, I will use 1/2 to 2/3 hard white and the rest of the flour can be soft white, kamut, spelt – really whatever you have. Maybe I’ll try rye since we are on a rye kick these days.