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RecipeSource: Lavash |
 | | The bread in the Middle East is traditionally a type of cracker bread called lavash (lawasha in Assyrian). |
| | Moisten the lavash, one cracker at a time, under cold running water, making sure that both sides are completely wet; place in a plastic bag for 3 hours, at the end of which time the bread will be pliable and chewy. |
| | In the old country, a lavash bread would bake in a clay bottomed oven in 2 to 3 minutes. |
| www.recipesource.com /ethnic/africa/middle-east/turkish/lavash1.html (524 words) |
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