They say the best things in life are the simple ones and you appreciate them when you need some effort to get them. Exactly the same happened to me when I had a chance to learn a tried to prepare the armenian style bread “lavashi” the way the locals do for centuries.
Not even hour drive from Tbilisi once you pass Tskneti and continue towards the borders with Armenia we visited the beuatiful canyon near Koditskaro. This was on recommendation provided by Ms. Luso, very smart and inspiring young lady who works with some local NGO to help the people, especially youth ones, of the region. BTW Luso used to work for few years as ranger in the National park of Algeti, not many women are that brave and able to serve this position. Guess you will learn more about Luso in the near future:-) She said once we are back from the hike, there is little surprise as they were about making lavashi and we need to try.
So we did. She explained the lavashi is typical armenian bread recepy done since ever in the brick layed oven. The fire was burning, just too hot, we needed to wait. Once the temperature was reasonable, the local grandma took a wet cloth, wiped the inside of the owen and then served (herself) as efficient ventilator. Until now I do not know whether the reason was to distribute the heat, clean the walls or anything else. But then it was about the time to stick the dow on the inside walls. We did two kinds of bread – thin lavashi (like tortillas, but much more tasty) and the bread “snowshoes” or boats (due to the shape, with yeast). The dow was different, the procedure the same. You take it to the hand (preferably in glove) or on the huge stamp, you hold the edge of the owen with one hand and you bend yourself inside the heat, stick it on the wall and up again. And another dive inside with the next piece. Depends on the size of the owen but easily you place some 15 pieces at a time. When you place the last ones, it is time to collect the first ones as baked already. So you make some 30 dives up and down within few minutes:-) Iron hooks are used to anchor the baked ones to bring it up. Amazing smell, hot, crunchy one. Simply bread . You eat it as it comes or with local cheese or kemali (local sweet/sour sauce). Fantastic and unforgettable taste, so you need to take another piece and then one, two, three more…..
Nearly each house in the village has a owen inside the house and they make lavashi at least once a week. Or they share the owen and work together, time to tell the stories, experiences, time to engage the young ones as well. The boys help to bring the wood and take care of the fire, whereas ladies prepare the dow. They share the joy of preparation and results together. Working party, I felt. So basic, but so nice afternoon. And we take full bag of lavashi with us home:-)
