How to make the best home made Persian Lavash Bread
If you like paper thin breads, then this one's for you!
Lavash bread is usually eaten in the morning with a variety of jams, honey, cheese and herbs such as mint and basil and washed down with lovely Persian tea. Now I say usually, but Lavash bread is also wrapped around a variety of kebabs, in particular kabab koobideh / minced lamb kebab for lunch and dinner or as a side to have with a meze.
It's one of the first breads I remember having at my grandmothers house in the mornings for breakfast when visiting her in Iran.
We'd sit around the beautiful white Sofreh, having set everything ready and waiting for the door to open and my uncle to arrive with the pipping hot bread from the bread makers known as Noonvayi. A nostalgic memory that I love sharing with you.
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