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Lavash

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description Lavash Overview

Lavash is a thin, unleavened flatbread originating from the South Caucasus and a staple in Armenian cuisine. The dough, consisting simply of flour, water, and salt, is stretched thin and baked flat against the walls of a tonir, a traditional underground clay oven. This rapid baking process produces a soft, flexible bread that can easily be rolled or folded. In 2014, the preparation and cultural significance of Armenian lavash were inscribed on the UNESCO Intangible Cultural Heritage list.

help Lavash FAQ

Is Lavash bread typically leavened with yeast?

Traditional Lavash is an unleavened flatbread, meaning it is made without the use of yeast or baking soda. This results in a soft, thin dough that is easily rollable.

How is traditional Lavash bread baked?

Traditional Lavash is stretched thin and slapped against the hot walls of a tonir, which is a traditional in-ground clay oven. This high-heat cooking method blisters the bread and cooks it in a matter of seconds.

When was Lavash recognized by UNESCO?

In 2014, UNESCO inscribed the preparation and meaning of Lavash as an Intangible Cultural Heritage of Humanity. The inscription notably recognizes its deep cultural origins in Armenia.

How long does Lavash stay fresh compared to other breads?

Because it is baked so thin, Lavash can dry out quickly, but it can be preserved for up to six months by stacking the sheets. To eat it, you simply sprinkle the dried sheets with water to rehydrate and soften the flatbread.

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