Archived posting to the Leica Users Group, 2014/03/03
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Yes, you are all right! Mehrdad corrected me. That is not Lavash in the photo but Taftoon. The American ex-patriots who lived in Iran in the 1970's tended to refer to all of the flat breads as Lavash, but there was a wide variety of flat breads and they were all different. Lavash is much thinner, like a cracker. They are all delicious when eaten hot, right out of the oven. I've tried making my own, but you really need a wood-burning oven to get the taste right. We will have one in the backyard by next year, I hope! Tina On Mon, Mar 3, 2014 at 9:48 AM, George Lottermoser < george.imagist at icloud.com> wrote: > > On Mar 2, 2014, at 9:12 PM, Jayanand Govindaraj wrote: > > > Looks like what we call a "Naan" > > > On Mon, Mar 3, 2014 at 4:57 AM, Tina Manley <images at comporium.net> > wrote: > >> PESO: > >> > >> This is the kind of bread we used to get in Iran all the time. It is > baked > >> on hot rocks and you sometimes find a rock in the bread. You have to > eat > >> it hot, right out of the oven, and it is delicious! > >> > >> http://www.pbase.com/image/154677476 > > In researching Lavash recipes > most seem to suggest that it's like a cracker, extremely thin > > whereas Naan seems to be more like a flat bread > > The bread in Tina's photograph does appear more like Naan > than the cracker thin product referred to in most recipes > and sold in our super markets and ethnic market. > > As a fellow baker what's your take on this Tina? > > Regards, > George Lottermoser > george at imagist.com > http://www.imagist.com > http://www.imagist.com/blog > http://www.linkedin.com/in/imagist > > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > > -- Tina Manley http:// <http://tina-manley.artistwebsites.com/>www.tinamanley.com