making tortillas / lavash?

[Guest guest]

Susie, I think my tortilla press is el cheapo. Matter of fact I think

it is made of a light metal and it tends to stick pretty good to

whatever contents you place in there. It's kinda small and if you

place too much dough on it, one edge will " smoodge " into the hinge of

the unit (this is my experience with " flour " tortillas anyway). I end

up using a rolling pin and excess flour.

 

Do you add any extra masa harina to the press or to the ziplock bags

before pressing. ...or perhaps some cornmeal instead. ...oil. Or

does it work out pretty well?

 

Amy or Jenni - what is " lavash " if you don't mind me asking please?

 

Shawn

 

 

 

On 10/7/05, artichoke72x wrote:

> hi jenni,

>

> corn tortillas are super easy to make. just get a bag

> of masa harina and follow the directions on the back

> (don't forget to add salt). a tortilla press makes

> tortilla making much faster. i got mine at a hispanic

> market for less than $8. if using a tortilla press, i

> have found it easier to press the tortillas between

> two large ziploc bags instead of wax paper or plastic

> wrap. a cast iron skillet is perfect for cooking the

> tortillas.

>

> let us know if you try it,

> susie

[Guest guest]

> Amy or Jenni - what is " lavash " if you don't mind me asking please?

 

 

Depends - crisp Armenian crackers or a soft thin flatbread made for

making rolled sandwiches! Used to make them at the bread co I worked

at in SC. :-)

 

Ahha, here's the wikipedia definition:

http://en.wikipedia.org/wiki/Lavash

 

" Lavash (also known as lahvosh or Armenian cracker bread) is a soft,

thin flatbread made with flour, water, yeast, and salt. Toasted sesame

seeds and/or poppy seeds are sometimes sprinkled on it before baking.

While some wrap breads sold in the US label themselves as lavash,

actual lavash is significantly thinner than those products.

 

While soft, like a tortilla, when fresh, lavash is quick to dry,

becoming brittle and hard. The soft form is usually preferable, due to

a better taste and ease of making wrap sandwiches, however the dry

form can be used for long-term storage and is used instead of bread in

Eucharist ceremonies by the Armenian Orthodox Church.

 

Because of its simple recipe and ease of cooking it has remained

popular throughout the Eastern Mediterranean, Iran and the Caucasus

since ancient times. Traditionally it is rolled out flat and slapped

against the hot walls of a tandoor oven, also called tonir in Armenian. "