![]() You can tear a piece of Injera, scoop up a little wat with it, and relish the dish. Once the injera is laid on the gebeta, small portions of various Ethiopian stews or wats, sautéed vegetables, and salads are placed over it. Eating together and feeding each other is an essential part of Ethiopian culture. Which means everyone gets to eat from the same plate. Ethiopians share a single gebeta at their meals. You just need to have one bite and you will be a fan for life.Ī sourdough bread made out of teff flour, the injera is thin, brown, porous, and slightly spongy.Īt every meal, the injera is laid on a huge round eating plate called the gebeta. Injera, an important component and literally the cornerstone of every traditional Ethiopian meal is one of my favourite flatbreads from around the world. From Emily of Wander-Lush Injera Ethiopia ![]() The act of preparing lavash is so integral to Armenian culture, it was inscribed as an element of UNESCO’s Intangible Cultural Heritage of Humanity in 2014. Here, women make and sell massive sheets of lavash on a daily basis. This is exactly how I ate it when I visited a traditional lavash baker on the outskirts of Yerevan and saw the whole process for myself.Īnother place to try traditional Armenian lavash bread is at the GUM Market, the capital’s main produce market. The best way to eat lavash is piping hot straight from the oven with a simple dressing of soft cow’s cheese and fresh herbs. Lavash is ubiquitous throughout Armenia and served with almost every meal. The paper-thin bread takes less than 60 seconds to cook through you know it’s ready when bubbles start to form on the surface. It’s then stretched over a custom-made cushion, which is in turn used to ‘slap’ the lavash onto the wall of the tonir. To make lavash, a simple dough of wheat flour and water is kneaded into a ball then rolled into a thin layer. My favourite flatbread is Armenian lavash, a soft, unleavened bread cooked in a traditional clay oven called a tonir. From Nina at LemonsandLuggage – Look Nina up on Instagram Armenian lavash Vegans will be happy to know that Lagana is almost always vegan so when all the vegan restaurants in Athens are closed on Clean Monday you can simply indulge in loaves and loaves of Lagana. Just make sure you finish your Lagana on the same day because it gets hard very quickly. But you can also eat Lagana completely plain or eat it with any type of dip you want to eat. People often eat it with olives, although I prefer to just dip it in some olive oil. Instead, you should tear off a piece with your hands. It’s important to never cut Lagana with a knife as this is supposed to bring bad luck. The sesame is the topping to this oval-shaped flatbread. And because Clean Monday is a holiday that is associated with flying kites, Lagana is a perfect bread to bring along for a picnic.Īll that’s needed to make Lagana are flour, water, yeast (which was originally not used!), sugar, salt, olive oil, and sesame seeds. Store flatbreads, well wrapped, at room temperature for up to 5 days freeze for longer storage.It is customary even for people who do not fast to buy a few loaves of Lagana every year. Transfer the flatbreads from the pan to a rack to cool slightly before serving. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Working with one piece of dough at a time, roll it into a rough circle or oval about 1/4” thick and 6” in diameter, using more flour if necessary.ĭry-fry (no oil) the flatbreads in batches of two to four in the skillet or on the griddle. In the meantime, place a large skillet (12” or larger is ideal) on the stovetop and preheat it over medium heat. Alternatively, preheat an electric griddle to 325☏. Form each piece into a ball, cover them, and let them rest for 5 minutes. Place your mixing bowl upside-down over the dough, and let the dough rest for 30 minutes.ĭivide the dough into eight equal pieces each piece should weigh between 55g and 60g. Leave the dough on the lightly floured surface there should be a bit of flour left over from the original 2 tablespoons. Transfer the dough to the flour-dusted surface and knead it by hand, incorporating more flour from the additional 2 tablespoons as needed, until the dough feels springy and just slightly tacky, about 2 to 3 minutes. Place the 2 tablespoons (14g) of flour in a mound on your work surface and use some of it to lightly dust a 12”-round area. This will only take about 30 to 45 seconds turn the mixer off to scrape the bowl midway. Using the paddle attachment, mix on medium speed to make a shaggy dough. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.Ĭombine all the ingredients, using 2 cups (240g) of the flour, in the bowl of a stand mixer.
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