Lavash

Lavash is a thin flatbread made from wheat dough, usually baked in a tandoor or on a saj griddle.

Lavash is a thin flatbread made from wheat dough, usually baked in a tandoor or on a saj griddle. It is widely associated with the cuisines of Armenia, Azerbaijan, Iran, Turkey, and the wider South Caucasus and West Asia, and traditional Armenian lavash was inscribed on UNESCO's Intangible Cultural Heritage list in 2014. In Canada, lavash is found in bakeries and restaurants serving Armenian, Middle Eastern, Persian, and Turkish food, reflecting the country's multicultural food scene.

Description

Lavash is a thin flatbread made from wheat dough and is usually prepared without much fat or enrichment. Depending on the recipe, it may be soft and pliable or baked drier for longer storage. Lavash is traditionally made from wheat flour mixed with water and salt into a stiff dough. It may be leavened or unleavened, and some versions use sourdough from previous batches.

Preparation and baking

Traditional lavash is rolled thin and baked quickly against the hot wall of a tandoor or on a saj griddle. Modern home versions may use a griddle, skillet, or other flat cooking surface. Traditional baking methods include a clay tandoor oven or a saj griddle.

Regional cuisine

Lavash is widely eaten across Armenia, Azerbaijan, Iran, Turkey, and nearby regions. It is often used as table bread or as a wrap for foods such as meat and vegetables. Lavash is one of the most widespread breads in Armenia, Azerbaijan, Iran, and Turkey. The bread is closely associated with South Caucasus, West Asian, and Caspian Sea region cuisines.

Cultural significance

Lavash has strong cultural associations in Armenia and was inscribed by UNESCO in 2014 as part of Armenia's intangible cultural heritage. The bread is also recognised more broadly across neighbouring cuisines and traditions.