Lavash is a traditional dish of Armenian and Turkish cuisine. This is unleavened bread in the form of a thin tortilla, popular today in many countries. Lavash is used not only traditionally as bread, snack rolls are made from it and pies are baked. One of the advantages of lavash is that it can be stored for up to a year. You just need to know a few rules.
Instructions
Step 1
Immediately after baking, while still hot, pita bread is folded and packed. At the same time, moisture does not evaporate from it, and lavash remains fresh for several days without losing its taste.
Step 2
Freshly baked pita bread is elastic and soft, but when it cools, it begins to harden. This allows you to store it for a long time, "refreshing" before use.
Step 3
Store dry pita bread at room temperature. Wrap it in a linen napkin and place it in a special bread bin (wood, plastic or metal). Wooden bread bins are best suited for storing pita bread. Please note that plastic bags for storing pita bread are not suitable, the bread quickly molds in them.
Step 4
Keep pita bread away from other foods as it can absorb odors.
Step 5
If you purchased wet pita bread, put it in a bag and store it on the top shelf of the refrigerator. Make sure that the pita bread is hermetically sealed and that no air gets into the bag.
Step 6
For long-term storage, wrap the pita bread in plastic wrap or parchment and place in the freezer. Before use, remove and heat directly in the foil in the microwave for ten seconds.
Step 7
To freshen pita bread after long storage, pour water into a saucepan and place a wire rack or other smaller pan upside down in it. Place the pita bread on top. Then cover the saucepan with a lid and put on low heat. After the water boils, after a few minutes the steam will saturate the pita bread, and it will become soft, like after baking.
Step 8
In Armenia, when preparing lavash "in reserve", it is well dried in the sun, then folded in piles, carefully covered and stored in special bread cabinets resembling caskets. As needed, they take out the required number of plates, put them on a towel, slightly moisten each sheet with water and baking soda, then cover with a cloth or towel and leave for thirty minutes. Lavash becomes soft, like freshly baked.
