Armenian Lavash with Herbs
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
10
Description
Traditionally, in Armenia, 10 to 20 different types of herbs are used, depending on the season. Here’s an incomplete list of herbs that can be used: wild mint, lettuce leaves, parsley, dill, green onions, spinach, nettles, sorrel, cilantro, wild poppy, dandelion leaves, beet greens, violet leaves, carrot tops, and lamb's quarters.
Ingredients
- Ground coriander - 1 bunch
- Wheat Flour - 0 lbs
- Water - 20 fl oz
- Parsley - 1 bunch
- Mustard Greens - 1 bunch
- Scallions - 1 bunch
- Sorrel - 1 bunch
- Corn Salad - 1 bunch
- Spinach - 1 bunch
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 2
Knead the dough until it is firm yet elastic. Then cover the dough with a towel and let it rest for about 30 minutes.
Step 3
Finely chop the green onions.
Step 4
Finely chop the remaining herbs.
Step 5
Then add vegetable oil to the herbs. Season with salt and pepper to taste. It is important to create the right balance - there should be more herbs with a neutral flavor and fewer with a strong flavor.
Step 6
Divide the dough into portion-sized balls, and roll each ball out very thin.
Step 7
Place the filling in the center of the dough and pinch the edges together.
Step 8
Press the jinjals with your hand to release the air and pinch them shut completely.
Step 9
Cook on a dry skillet on both sides.
Step 10
Serve.
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