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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Equipment
Khorovats wrap (Armenia): Fresh lavash serves as pliable wrapper for grilled meats
Qutab (Azerbaijan): Thinness allows quick cooking of herb-filled turnovers
Tahdig (Iran): Dried lavash creates ultra-crisp rice crust
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Dough tearing
Cause: Insufficient gluten development or uneven rolling pressure
Fix: Rest dough longer (minimum 30 mins) and use consistent rolling motions
Brittle lavash
Cause: Over-drying in tonir or low dough hydration
Fix: Increase water content by 5-10% and reduce baking time by 15 seconds