In this video, Kate demonstrates how to make lavash on an overturned wok in her San Francisco apartment. It’s easy, and you won’t be disappointed with the results.

This lavash recipe takes what we learned from Armenia’s master lavash bakers and adapts it to the realities of a modern home kitchen. It makes a forgiving dough that can bend to your schedule: You can make the first step— the old dough—and the final product in about 6 hours, or you can spread the work out over the course of a couple days. The less time the lavash spends cooking, the more pliable it will be. If the lavash griddles up into a crisp cracker, that’s okay too; spritz it with water, cover it in a towel, and it should soften.

This recipe and others can be found in our cookbook, Lavash.