Traditional Armenian Bread - LAVASH. It's done by hand in 1 minute
Traditional Armenian Bread - LAVASH. It's done by hand in 1 minute
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
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. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened
Lavash is not just bread, but also an element of culture that has religious and cultural significance in the life of Armenians. First of all, let’s understand where the name “lavash” came from. Lavash is an Armenian word obtained directly in the process of preparation. After the dough is rolled out, it needs to be well stretched and opened. This word came from here: “lav kashats” (well-stretched in Armenian) changed to “lav kash”, and then the bread got its final name “lavash”.
According to traditions, bread was baked early in the morning, and a fire in a tonir was kindled at dawn. The process of baking bread was accompanied by morning blessings and prayers. In ancient times, lavash was baked from holiday to holiday in large quantities. This process often took one or even two days. There were also special songs that were performed during baking lavash, which praised the taste of lavash.
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
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. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened
Lavash is not just bread, but also an element of culture that has religious and cultural significance in the life of Armenians. First of all, let’s understand where the name “lavash” came from. Lavash is an Armenian word obtained directly in the process of preparation. After the dough is rolled out, it needs to be well stretched and opened. This word came from here: “lav kashats” (well-stretched in Armenian) changed to “lav kash”, and then the bread got its final name “lavash”.
According to traditions, bread was baked early in the morning, and a fire in a tonir was kindled at dawn. The process of baking bread was accompanied by morning blessings and prayers. In ancient times, lavash was baked from holiday to holiday in large quantities. This process often took one or even two days. There were also special songs that were performed during baking lavash, which praised the taste of lavash.
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