Lavash

Lavash is a traditional flatbread originating from the Caucasus and Western Asia. It is a staple food in countries such as Armenia, Azerbaijan, Iran, and Turkey. Lavash is typically baked in a tandoor or on a saj oven.

History

The origins of Lavash are ancient, dating back to the Neolithic period. It is believed to have originated in the Armenian Highlands. In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

Preparation

Lavash is made with flour, water, and salt. The dough is rolled thin and slapped against the hot walls of a clay oven. While some recipes call for yeast, traditional Lavash does not use any leavening agents. The bread is baked on a heated surface, typically a stone oven.

Uses

Lavash is used in a variety of ways. It can be served alongside meals, used as a plate, a spoon, or a napkin. When dried, it can be stored for long periods. Dried Lavash can be softened with water, wrapped around food, or broken into pieces for stews and soups.

Cultural Significance

Lavash holds a special place in the cuisines of the countries where it is commonly consumed. In Armenia, it is a symbol of national identity and is used in a variety of traditional dishes. In Iran, it is often used as a utensil for scooping up food.

See Also

• Naan
• Pita
• Tortilla
• Matnakash
• Sangak

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