I have a batch of lavash from the recipe in the book Flat Breads & Flavors rising as I type this post..In the past I baked such breads on a pizza stone in a 500 degree Fahrenheit oven..I am curious as to whether others have used a large skillet over a gas burner to cook flat breads??..Would other members be willing to share their methodology in cooking flat breads, and the pluses and minuses of the system that you adopted..
Thanks,
Bruce
We have cooked pita in the oven as you do, in the barbecue directly on the grill and on the stove top. All work very well (but I think we prefer the barbecued pita). The stovetop versions are a little more labour intensive because they have to be baked one at a time.
-Elizabeth
I've always cooked my lavash in the oven; I make naan on an electric frying pan, and English muffins on the frying pan, also crumpets.
I just finished baking 8-4.5 oz. lavash, each with a different topping..I elected to bake them in a 450 degree Fahrenheit oven on 1/2 sheet pans..I went with the sheet pans instead of the stone as I wanted to contain the seeds that inevitably fall off the lavash when they are cooked on the stone with a peel..I egg washed them instead of using water (as I had in the past) so that a greater number of the seeds would stay attached to the lavash after they cooled..I sprinkled them lightly with salt in addition to the seeds.The seeds used were blue poppy, white poppy, black sesame, white sesame, millet, golden flax, nigella, and kala jeera..They all taste great..
Bruce