[Sca-cooks] Andalusian feast

[Terry Decker]

It's Armenian.  The recipes I have for lavash use yeast.  The dough is made
thin by rolling out, allowing the round to contract and rest, then rolling
out again.

Bear


>There is a flatbread called "lavash" but I think it's either Armenian, or
>Lebonese. Yes I know they are two very different regions. And it typically
>comes out more like a cracker than an unleavened bread. But as I remember
>with lavash, the rising agent is bicarbonate of sodium.(or just plain
baking
>soda in other words.)
>
>Finn