Define a specific use.
Start with one idea: a full wrap, a small bite or a side dish. Write down the intended size, filling quantity and serving method. If you test several recipes at once, it will be harder to understand why one works better than another.
Ask about available lavash dimensions and its specification. The choice of format should start with the dish, but also with the products that are actually available to buy.
Compare by changing one thing at a time.
Keep the filling the same and test two quantities, or keep the quantity and compare two folds. This lets you observe the effect of each decision. Record how you assembled it: “it worked well” is less useful than a description another cook can repeat.
Assess appearance, ease of handling and how the dish is eaten. If there is transport or a wait before service, include that situation in the presentation trial. This does not establish a safe storage time: follow the specification and your kitchen procedures.
Use a short test sheet.
Record only the information needed to repeat the result:
- Lavash product and dimensions.
- Amount of filling and sauces.
- Cut or fold used.
- Observed assembly time.
- Appearance and ease of service.
- Quantity of product used and left over.
Check whether it fits your service.
Repeat the preparation with the person who will make it. Assess whether assembly is practical during normal work and whether the portion makes sense on your menu. A simpler idea may be more suitable than one involving many steps.
Then calculate the cost using the actual purchase format. Include filling and sauces: the price of lavash is only one part of the dish.
Use your conclusion in the purchasing enquiry.
Once the dish is defined, ask about availability, packs, documentation and terms. If something does not fit, describe the difficulty: dimensions, pack quantity or use. That information helps more than simply asking for “better lavash”.