Lavash

Lavash is a thin <a href="/facts/Flatbread/XyozG8yg">flatbread</a> usually <a href="/facts/Leavened/Sr4Ucgfq">leavened</a>, traditionally baked in a <a href="/facts/Tandoor/kxsewyBy">tandoor</a> (tonir or tanoor) or on a <a href="/facts/Sajj/YAmKwDQu">sajj</a>, and common to the cuisines of <a href="/facts/South_Caucasus/MQaTkhRJ">South Caucasus</a>, <a href="/facts/West_Asia/xXM15vIz">West Asia</a>, and the areas surrounding the <a href="/facts/Caspian_Sea/Ymc08gkR">Caspian Sea</a>. Lavash is one of the most widespread types of bread in <a href="/facts/Armenia/t3GQx9sU">Armenia</a>, <a href="/facts/Azerbaijan/Ho5joRTJ">Azerbaijan</a>, <a href="/facts/Iran/24yukge8">Iran</a> and <a href="/facts/Turkey/KIYAWAs0">Turkey</a>. The traditional recipe can be adapted to the modern kitchen by using a <a href="/facts/Griddle/WW7p6IMU">griddle</a> or <a href="/facts/Wok/TerSSmcJ">wok</a> 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 <a href="/facts/UNESCO_Intangible_Cultural_Heritage_Lists/JvtrpV7P">UNESCO Representative List of the Intangible Cultural Heritage of Humanity</a>. In 2016, making and sharing flatbread (lavash, katyrma, jupka or <a href="/facts/Saj_bread/pfqlswcC">yufka</a>) in communities of Azerbaijan, Iran, <a href="/facts/Kazakhstan/Vfs8NI6e">Kazakhstan</a>, <a href="/facts/Kyrgyzstan/MSNdCp8u">Kyrgyzstan</a> and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in <a href="/facts/Turkish_cuisine/nMRDtnv9">Turkish cuisine</a> lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

Lavash open-in-new

Lavash