lavash

Different varieties of Lavash sold in Yerevan market

For the Caribbean island, see Lavash Island.

Lavash (Persian: لواش, Armenian: լավաշ, Georgian: ლავაში, Azerbaijanian: lavaş, from Turkish: lavaş;^[1] also known as lahvash or cracker bread) a soft, thin flatbread of Armenian origin ^[1] made with flour, water, and salt. It is the most widespread type of bread in Iran, Armenia, Azerbaijan and Georgia .^[2][3][4] Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products.

Traditionally the dough is rolled out flat and slapped against the hot walls of a tandoor oven, also called təndir in Azerbaijani, tonir in Armenian, tone (თონე) in Georgian, tanur (تنور) in Persian and tandır in Turkish. This is still the method used all throughout Iran, Pakistan, Azerbaijan, Armenia, Georgia, Turkey and in the United States.

While flexible like a tortilla when fresh, lavash dries out quickly and becomes brittle and hard. The soft form tastes better and is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with kebabs. In Turkey, a meat kebab rolled in a lavash bread takes the name "dürüm", possibly qualified by the kebab's first name. For example, an Adana Kebab rolled in a lavash bread takes the name of "Adana dürüm", the most popular dürüm type in Turkey.

See also

• Taftan, another Iranian bread very similar to Lavash, but thicker
• Sangak, another Iranian bread
• Barbari bread, another Iranian bread
• Matnakash, an Armenian bread
• Yufka, a Turkish bread

References

External links

• Valley Lahvosh Baking Company
• Lavash in Dictionary.com
• International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.

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