Discover the timeless art of making traditional Lavash bread, a staple in Armenian and Middle Eastern cuisine. This flatbread, known for its soft and flexible texture, is typically baked on a metal barrel over a wood fire, giving it a unique flavor and a beautifully charred surface.

#### **Ingredients:**
- 4 cups all-purpose flour
- 1 tsp salt
- 1 1/2 cups warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 2 tbsp olive oil

#### **Equipment:**
- Large mixing bowl
- Rolling pin
- Clean cloth or kitchen towel
- Barrel or metal drum
- Wood fire setup
- Metal tongs or peel

#### **Instructions:**

1. **Prepare the Dough:**
- In a small bowl, dissolve the sugar in the warm water and add the yeast. Let it sit for about 10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix until a dough forms, then knead on a floured surface for about 10 minutes until the dough is smooth and elastic.

2. **First Rise:**
- Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

3. **Shape the Dough:**
- Punch down the risen dough and divide it into small balls, about the size of a lemon.
- Roll each ball into a thin, large circle or oval using a rolling pin. Aim for a thickness of about 1/8 inch.

4. **Prepare the Fire:**
- Set up a wood fire and place the metal barrel or drum over it. Allow the barrel to heat up until it’s very hot.

5. **Bake the Lavash:**
- Drape the rolled dough over the hot barrel. Use metal tongs or a peel to adjust and smooth the dough against the barrel surface.
- Bake each side for about 1-2 minutes, or until the bread puffs up and gets charred spots. The exact time can vary depending on the heat of your fire and the thickness of your dough.

6. **Cool and Serve:**
- Remove the Lavash from the barrel and let it cool slightly. Stack them on a plate and cover with a clean cloth to keep them soft.
- Serve warm or at room temperature. Lavash can be enjoyed on its own, with dips, or used as a wrap for various fillings.

#### **Tips for Perfect Lavash:**
- **Consistent Heat:** Ensure your wood fire maintains a consistent, medium-high heat to avoid burning the bread too quickly.
- **Thin Rolling:** Roll the dough as thin as possible for the best texture.
- **Quick Baking:** Keep an eye on the bread as it bakes; it cooks quickly over high heat.

Lavash bread is not only delicious but also a wonderful way to connect with traditional baking methods. The combination of the wood fire and the unique baking surface of the barrel imparts a flavor and texture that is hard to replicate in a conventional oven. Enjoy the process and the delightful results of your homemade traditional Lavash!