We have provided you with a delicious recipe for Lavash. Lavash, as an integral part of our childhood memories, plays a very colorful role in our Iranian minds. Prepare Lavash according to the recipe we provide and enjoy the diverse flavors of Lavash.
Introducing Lavash
Lavash is an inseparable part of most Iranians' childhood memories. Even today, you will rarely see anyone whose mouth does not water upon seeing or hearing the name of Lavash. This delicacy is easily found in the market at any time of the year; from the cultivated Lavash specially prepared for elegant and packaged catering to the traditional Lavash sold in the old-fashioned way on large nylon bags hanging from ropes. Of course, we remember the big trays of homemade Lavash that mothers used to put on the roof and it was impossible not to lick them!
Lavash is one of the foods that you can easily make at home according to the lavash recipe and be sure of its health and quality. By doing this, you take advantage of overripe, crushed, or deformed fruits and turn them into a beautiful and appetizing food that everyone loves. Today, the number of fans of homemade lavash has increased significantly, and you can even count on lavash production as a source of income! Lavash can be made from almost any fruit you can think of. In every season, you can make and enjoy lavash of different fruits.
History of Lavash
The time of the first invention of the lavashk preparation is not known in history; but historical documents mention dried fruits. Since ancient times, people have dried various fruits under the sun after removing the pits to use in cold seasons. The fruits were dried either whole or crushed (with flesh and skin) in stone or clay containers and turned into thin, leather-like sheets.
Even military rations included lavash strips for soldiers to use to replenish their strength and gain energy. In rural areas of Eastern countries, including China and Japan, people also make various fruits such as persimmons and fully ripe apples into a syrup with sugar or candy and dry them.
Lavash is usually made from one or more types of fruit. Depending on your taste and preference for the final flavor, you can mix sour and sweet fruits together and achieve wonderful flavors. Below, you will read how to make several types of incredibly delicious and delicious lavash. Making lavash is very simple and you can easily become the master of your own lavash!
Timetable for making lavash
| Preparation time | 10 minute |
| Cooking time | 70 minute |
| Extra time | About 2 to 4 days |
| Total time | 4 days |
| Number of servings | 10 person |
| Amount of cider | About half a kilo of lavash |
Ingredients for making plum lavash
- Yellow, red or wild plums: one kilogram
- Salt: as desired
- Water: two glasses
Instructions on how to make plum lavash
First stage
In the first step of making lavash, which is the most important part, when buying plums, try to choose ripe fruits that are close to being crushed. This way, you will not only save the unripe fruits from being thrown away, but the texture and final taste of your lavash will also be better. Depending on your preference, you can use one type or more types of plums for lavash. Red plums give a beautiful color to lavash.
Wash the fruits well and remove the stems. Then put them in a large pot and add two glasses of water. Place the pot over low heat until the water slowly boils. Once the water boils, reduce the heat. Sprinkle a tablespoon of salt over the plums and mix well. Salt is added to the mixture to prevent the lavash from becoming moldy.
Do not put the lid on the pot. The water and foam from the plums may overflow the pot and spill onto the stove. Stir the plums every few minutes, but do not add any water. The mixture should simmer until it thickens. The thicker the mixture, the better the flavor and aroma of your lavash will be.
Second stage
After an hour or two, when the plum mixture becomes like a stew, turn off the heat. At this point in the lavash recipe, the plum pits will easily separate from the flesh. Set the pot aside to let the stock cool. In the meantime, prepare a pair of gloves, a colander, and a basin appropriate to the volume of the stock. It is much better if you use a metal colander.
Pour the cooked plums into a colander and press and stir with your hands. The flesh of the fruit will separate from the skin and pit, and the liquid will flow into the bowl. Continue stirring until all the juice and flesh of the plums are removed, leaving only the skin and pit in the colander. You do not need to add lemon juice, pomegranate juice, lime juice, or any other sour ingredients to the lavash.
Third stage
In the third step of making lavash, choose a large tray or container that is appropriate for the volume of lavash batter. Spread a clean nylon layer evenly inside it. Then pour the lavash batter into the tray. You can shake the tray a little to spread the batter evenly.
In general, if possible, place the tray in a place where it will receive direct sunlight. If you do not have access to sunlight, place the tray in a warm place so that the water evaporates and the yeast dries as quickly as possible. It is best to cover the container with a thin mesh cloth to prevent dust or insects from falling into the yeast.
Depending on the humidity, the loaves will dry in 2 to 6 days. Check the tray every day to see how it is doing. Be careful not to let the loaves dry out too much.
You can cut the dried and prepared lavash into thin strips with a knife or scissors. We recommend rolling the lavash so they don't stick together, and then storing them in a covered container or plastic wrap.
How to make apple lavash
In general, lavash can be made from most fleshy fruits.
You can make lavash from various fruits such as apples, plums, sour cherries, cherries, pears, blueberries, barberries, and kiwi. Depending on how thin the ingredients are, you need to mash them to the right consistency.
How to make pomegranate lavash
Pomegranate, as a native fruit of Iran, is a very popular and valuable fruit in terms of nutrition. Pomegranate paste is made from it and is used in many authentic Iranian dishes. Be careful to prepare pomegranate lavash, you must take its water and boil it until it becomes thick and paste-like. Then spread it evenly on a suitable surface and wait until it dries completely.
How to make lavash in the oven
If you do not have access to sunlight or a warm environment to dry the lavash, you can use the oven to dry it.
To do this, set the oven to the lowest temperature setting and place the tray in the oven for an hour, checking it regularly to make sure the surface and interior of the lavash are dry. Note that natural, long-term drying is more beneficial for preserving the taste and properties of the lavash.
Important tips for preparing lavash
- The lavash custard has a good flavor on its own and does not need to be seasoned; however, if you wish, you can add some sugar to the custard during the fruit cooking stage to fully flavor it.
- Kiwi is very acidic and therefore dries very slowly. It is better to add some plum juice to the kiwi to improve the quality of the lavash.
- If you don't have a large tray, spread a tablecloth on a flat surface and place the nylon on it. Then pour the lavash batter onto the nylon. Be careful that the tablecloth is not in the way of traffic and that nothing falls into it until the lavash is completely dry. Be sure to place a net over the lavash.
- In the apartment, you can use a fan to dry the laundry.
- Don't pour the batter too thick or too thin. Thick batter will dry slowly, and too thin batter will become like plastic after drying.
- Lemon juice is acidic. After eating it, it is best to drink some water to wash away the residue from your teeth. The remaining acidic compounds in your mouth weaken tooth enamel and increase the risk of tooth decay.
Properties of lavash
Lavash has fewer calories and sugar than other snacks such as sweets and chocolates, and for this reason it can be a good snack. Homemade lavash, which is free of additives and excess sugar, will be more beneficial for children and adults. Below, we will discuss the properties of some types of lavash.
- How to make pomegranate lavash: Pomegranates and their derivatives help control bad cholesterol (LDL) and can also prevent clogged arteries. In addition, consuming pomegranate lavash helps maintain the body's fluid and electrolyte balance. Just be careful not to consume very sour lavash on an empty stomach!
- How to make lemon lavash: Lemon is an acidic fruit that helps fight kidney stones. In addition, the antioxidant properties of this fruit eliminate free radicals and prevent premature skin aging and the formation of cancer cells.
- How to make plum lavash: This type of lavash is rich in nutritious fibers. Fibrous foods help in the digestion and absorption of nutrients and keep the digestive system healthy. Plum lavash also has antibacterial properties. If you are complaining of stomach or intestinal discomfort, we recommend that you take help from the method of making plum lavash and observe its effect.
- How to make blueberry lavash: Blueberries can be used to make one of the most delicious lavash. This tasty lavash is very beneficial for the health of the liver, digestive system and heart. In addition, the ingredients in the recipe for blueberry lavash control the body's insulin levels and are a great help for weight loss.
Final words on how to prepare lavash
Today we have provided you with a recipe for making plum lavash. Be careful, the sugar and additives in industrial lavash are harmful for people with diabetes.
In addition, these products also contain a large amount of salt, and for this reason, we recommend that people with kidney and vascular diseases or high blood pressure avoid consuming industrial lavash. Dear friends, by studying and practicing how to prepare lavash, you can definitely prepare this delicious treat for your loved ones.
Be sure to read on to learn how to make different types of sauces and introduce 8 delicious sauces . We hope you enjoyed this tutorial. We suggest you read on to learn how to make different types of dishes with celery .
We also suggest you read the article How to Make Different Types of Salads and the tutorial on 50 Types of Pure Salads and How to Make Different Types of Italian Vegetable Salads, 10 Original Salads, which are very interesting and readable. The nutritional value table and analysis of Iranian foods are also very readable. Don't forget how to make different types of salads .
You can also participate in cooking courses . Wishing you great cooking. Be sure to install the online cooking training app and use it as a digital cookbook.
Translated and written by: 1TouchFood cooking site
How to make delicious, simple, instant lavash for 10 people - Online cooking tutorial
How to make delicious and simple lavash to make your moments more pleasant. Various ways to make lavash from plums, peaches, barberries, and pomegranates with the original and professional lavash recipe and making delicious lavash in the oven.
Type: Dessert and Tasting
Cuisine: Iranian
Keywords: How to make lavash
Recipe Yield: 10
Calories: 200
Preparation Time: PT0H10M
Cooking Time: PT0H70M
Total time: PT4D
Recipe Ingredients:
- Yellow-red or wild plums 1 kg
- 2 glass of water
- Salt as desired
Recipe Instructions: We have provided you with the original recipe for making delicious plum lavash for 10 people. We hope that by making this delicious dish at home, you will help your family's health and finances and create pure moments for yourself and your beloved children. Noush Jantan
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