Lawash

Lawash

Wholemeal flat bread

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

The breads of Afghanistan are similar to those of neighbouring Iran on one side, and India on the other. Basically two breads are widely eaten: one is the large, flat lawash or parakee baked on the wall of a beehive oven called the tandour; the other is naun, similar to the Punjabi naan in shape. Wholemeal flour is generally used, and the bread is leavened with a fermented starter. As you really have to know how to handle such a starter, it is better to use conventional yeast, though the flavour is not quite the same.

Ingredients

Quantity Ingredient
Nane lavash or taftoon, see recipe for ingredients and method

Method

  1. Follow the recipe for nane lavashin the chapter on Iran. Use as directed in recipes, or as an accompaniment to foods. The readily available Lebanese pitta bread may be used instead. When lawash is required in the serving of food, split a Lebanese bread and use the two rounds separately to replace the lawash. Although the flavour is not the same, the basic effect is there.
  2. To warm lawash, wrap it in foil and heat in the oven at 180°C for 5 minutes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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