One of the staples of Armenian meals is lavash–a bread similar to a soft tortilla. But lavash is huge.
They cut it or rip it into more manageable-sized pieces when eating it. I’ve been eating lavash for over two years, so I’m kind of a pro in that department. I like it. I have seen it being made several times. It’s a cool process.
But for whatever reason, I never fully embraced the process. I took a backseat role, just watching, eating the final result, being happy that other people worked hard so I could enjoy fresh lavash with tomatoes and cucumbers straight out of the garden.
Yesterday, however, I took a completely different role. I went with a friend to her mother’s house, and the two pro lavash-makers let me participate in everything.
It’s definitely an art, and not something that is picked up very easily. I felt a little bad, because I was clearly ruining their normally smooth, assembly-line process. I’m pretty sure that I was also the cause of one piece of lavash catching fire in the oven.
But I thoroughly enjoyed trying, and I’m so glad they put up with me during the process. See this video to watch me lengthening the dough and putting it in the oven.
I’m so glad I finally tried this out. It was a long, hot, tiring process after awhile; we had a LOT of dough. But I stuck it out until the end, because I wanted to fully appreciate how much work these women put in, to providing lavash for their families.
They sent me home with what feels like half the pile, which is a lot for me; I usually only buy one piece at a time. But it’s good stuff, and even better this time, knowing that I’m enjoying the fruits of my own hard labor. Next I suppose I have to plant a garden, so I can harvest my own tomatoes and cucumbers.
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