…the more I realize I’m woefully under-utilizing the baking space in my brick oven (it has a perfectly good ceiling!). These breads from Uzbekistan are truly amazing, both in the way they look and they way they’re baked, which is quite similar to naan and lavash. However whereas naan and lavash are adhered to vertical oven walls, these truly defy gravity stuck to the curving ceilings of barrel-style ovens. Check it out — and how about that groovy round-ended rolling pin? Those little decorative stamps they use in the center are pretty hip too. And if you’re wondering how they get that nifty scalloped edge on the sides, it’s a spoon! I tell you, breads don’t normally get me all that excited, but the world of flatbreads is truly amazing. Where can I get an oven mitt that reaches my neck? Thanks to reader Dani for putting me on the trail!

Lavash is my favorite flatbread. It’s extremely thin and is traditionally made in large sheets. When it’s fresh it’s ideal for making wrap-type sandwiches, and is far superior to tortillas for that purpose. I’ve never tried making it at home since it’s tough to get the heat just right. Leave this ultra-thin bread in the oven too long and you get crackers. Too short and it’s pale and pasty.

How is lavash traditionally made? Like naan it’s slapped against the vertical wall of a large clay pot oven, though in the case of lavash a large pillow applicator makes the job easier. Here are some Armenian women doing that very thing. Cool, no? This bread is popular in Iran, Iraq, up into Armenia, Azerbaijan and the Eurasian steppes. I have no idea how I’ll pull it off.

Reader Brendan also writes:

Also, a quick definition request. Sablée, brisée and sucrée. I understand the basic concept but they are so interchangeable between different sources i’m finding it hard to nail down the exact terms.

Sure thing, Brendan! Think of pâte brisée as your standard savory tart crust. It’s roughly analogous to American pie crust, though the French don’t worry about “rubbing in” butter in the same way we do. They usually make theirs with a mixer as they favor a much more even distribution of fat through the dough. Sometimes they’ll even go so far as to add egg yolk (at which point it’s known as pâte à foncer). Either way, the end result is a crust that is both finer of crumb and stronger than American pie crust, but that lacks a pie crust’s flakiness.

Reader Brendan writes:

For…tart dough, is it possible to overcream the butter and sugar mix before you add the flour in? And if it is possible, what would the ramifications be?

Hey Brendan! Over-creaming isn’t generally a concern. I once saw a butter and sugar mixture creamed for so long that it eventually turned a slight grey. That tint wasn’t a result of anything that happened to the mixture, rather it was caused by metal dust (sugar granules can actually sand down the inside of your bowl after a while). Otherwise the only risk of extended creaming is that friction will lead to heat buildup and melting.

Reader Lars writes:

I do a lot of baking and I was wondering if you would be willing to impart some wisdom to me. I tend to prefer the higher fat European butters. What I was wondering is how much adjustment in my baking recipes need to be made for these extra fat butters?

Interesting question, Lars! Would you believe that on average American and European butters only differ in fat content by two or three percentage points? Given that, you don’t need to vary your formulas at all (moisture isn’t an issue). They are a little more acidic since the cream they contain is slightly fermented, but not enough to throw off chemical leavening reactions.