Author: Breadmasters Ara-Z Inc.

  • Khorovats and Kebabs’ Origins

    Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Many variants are popular around the world. In most English-speaking countries, a kebab is commonly the internationally known shish kebab or shashlik, though outside of North America a kebab may be the ubiquitous fast-food doner kebab or its variants. By contrast, in Indian English and in the languages of the Middle East, other parts of Asia, and the Muslim world, a kebab is any of a wide variety of grilled meat dishes.

    The origins of Armenian Khorovats and Kebabs.
    The origins of Armenian Khorovats and Kebabs.

    Kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew.

    Khorovats is a dish of pieces of meat grilled on flat skewers known as shish or shampoor. It is very popular, especially on festive occasions. In contrast to shish kebab, the meat pieces are typically larger, and left on the bone. While sometimes coated in salt, pepper, onions, and herbs shortly before cooking, vinegar-based marinades are not used. Various kinds of meat are used, the most common is pork, with ribs being the most popular cut. Vegetables are not cooked on the same skewer.

    Seasoned oblong meatballs cooked on skewers, known in other regions as lule kebab or kufte, are called kyabab, with the emphasis on the first syllable. Karsi khorovats is the Armenian name for doner kebab, which the city of Kars became known for during the time of the Ottoman Empire.

    The Essential Role of Flatbreads in Armenian Grilling Traditions

    No authentic khorovats experience is complete without traditional Armenian flatbreads. For centuries, lavash has been the indispensable companion to grilled meats across the Caucasus region. The soft, pliable texture of fresh lavash serves multiple purposes at the Armenian grilling table:

    As a Wrap: Freshly grilled meats are placed directly onto lavash, which absorbs the juices while providing the perfect vessel for wrapping
    As a Plate: Lavash often lines serving platters, keeping meats warm while adding subtle flavor
    As Utensils: Pieces of lavash are torn and used to pick up meat, eliminating the need for forks
    As a Palate Cleanser: The mild, toasty flavor of lavash balances the richness of fatty meats

    Khorovats_and_Kebabs
    Family traditions Khorovats_and_Kebabs


    The tradition of serving grilled meats with flatbread is so deeply ingrained that in many Armenian households, a meal of khorovats is simply incomplete without a stack of warm lavash on the table. You can bring this authentic tradition to your own table with our fresh-baked ARA-Z Lavash, made daily in California and shipped nationwide.

    How to Serve Khorovats Like an Armenian

    Traditional Armenian Serving Method

    • Grill your khorovats over charcoal until perfectly charred and juicy (approximately 15-20 minutes depending on cut).
    • Warm your lavash briefly on the grill or in a skillet for 15-20 seconds until pliable. Our Markook Thinnest Flatbread is especially delicate and warms in seconds, perfect for this method.
    • Layer the lavash on a large platter, slightly overlapping pieces.
    • Arrange the grilled meats directly on the lavash, allowing juices to soak into the bread.
    • Add accompaniments: Fresh herbs (tarragon, basil, cilantro), sliced onions, and sumac.
    • Serve immediately: Guests tear pieces of lavash, grab meat, and add herbs directly at the table

    Regional Variations Across the Caucasus

    While khorovats is beloved throughout Armenia, preparation styles vary by region:


    Yerevan Style: Urban grilling often features smaller pieces, faster cooking, and more elaborate spice blends. Street vendors in the capital serve khorovats with pickled vegetables and fresh lavash for quick meals. For a taste of Yerevan at home, try our Stone Lavash, which has a hearty texture that stands up well to generous fillings

    Rural Traditions: In villages, whole animals are often roasted on spits for celebrations like weddings and festivals, with the meat served family-style alongside mountains of fresh lavash and bowls of fresh herbs.

    Lori Region: Known for particularly generous portions and a preference for fatty cuts that keep the meat moist during long grilling sessions over slow-burning fires.

    Syunik: Mountain communities incorporate wild herbs gathered from hillsides into their serving accompaniments, adding unique floral and earthy notes to the meal.

    Vayots Dzor: Wine region pairings often feature khorovats served with local red wines, using lavash to alternate between meat sips of wine.

    What Bread to Serve with Khorovats

    The traditional bread for authentic Armenian khorovats is lavash—soft, pliable, and perfect for wrapping around freshly grilled meat. For an ultra-thin, delicate wrap that lets the meat shine, Markook is the preferred choice in many Armenian households.

    Here is how to choose the right bread for your khorovats:

    BreadBest ForTraditional Use
    ARA-Z LavashClassic khorovats wraps, soaking up meat juicesThe everyday bread of Armenian tables—used to wrap, scoop, and serve
    Markook Thinnest FlatbreadDelicate wraps that let the grilled meat be the starPreferred for lighter meals and when you want the bread to complement without overpowering
    Stone LavashHeartier meals, grilled directly on the barbecueTraditional for outdoor grilling—holds up to generous portions

    Pro tip: Warm your lavash or markook briefly on the grill or in a skillet for 15-20 seconds before serving. This makes the bread pliable and enhances its flavor.

    Shop the breads of traditional Armenian khorovats:

    FAQ

    Q: What’s the difference between khorovats and shish kebab?

    A: Khorovats uses larger meat pieces, often left on the bone, with minimal seasoning (salt, pepper, onions) rather than marinades. Shish kebab typically uses smaller, marinated pieces cooked with vegetables on the same skewer. Khorovats is distinctly Armenian, while shish kebab has broader Middle Eastern origins

    Q: What bread is traditionally served with khorovats?

    A: Armenian lavash is the traditional accompaniment. The soft, pliable flatbread is used to wrap grilled meats and soak up juices. Some regions also serve sangak, a pebble-baked Persian bread with distinctive texture, or markook for lighter applications.

    Q: Can I make khorovats at home without a traditional grill?

    A: Yes! While charcoal grilling provides authentic flavor, you can achieve excellent results using:

    • A gas grill with wood chips for smoke flavor
    • A cast-iron grill pan on the stovetop
    • Oven broiling on high heat with a wire rack

    For best results, use our ARA-Z Lavash warmed briefly before serving to achieve that fresh-from-the-bakery texture.

    Q: What meats work best for khorovats?

    A: Pork ribs are the most popular cut in Armenia, but lamb shoulder, beef short ribs, and bone-in chicken thighs are also excellent. The key is using quality meat with good fat content to ensure juiciness during grilling.

    Q: Are there vegetarian versions?

    A: Absolutely! Modern interpretations include:

    • Grilled vegetable skewers (eggplant, bell peppers, mushrooms, onions)
    • Halloumi cheese skewers (holds shape on grill)
    • Stuffed grape leaves served alongside
    • Grilled portobello mushrooms as a meaty alternative

    Pair any of these with our flatbreads for a satisfying vegetarian meal. Our Stone Lavash and Firetail Flatbread are particularly wonderful for wrapping grilled vegetables and halloumi. Try this delicious combination with our Firetail Flatbread, known for its lightly charred, artisan flavor.

    Q: How long does khorovats take to grill?

    A: Cooking times vary by cut:

    • Pork ribs: 15-20 minutes
    • Lamb chops: 8-12 minutes
    • Chicken thighs: 12-15 minutes
    • Ground meat skewers (kyabab): 8-10 minutes

    Cook over medium-high heat, turning occasionally until charred and cooked through.

    Q: How should I store leftover khorovats?

    A: Wrap leftovers in ARA-Z Lavash, then in foil or an airtight container. Refrigerate for up to 3 days. To reheat:

    • Wrap in damp paper towel and microwave 30-60 seconds
    • Warm in a skillet over medium heat
    • Return to grill briefly for refreshed char

    Q: Where can I buy authentic lavash for khorovats?

    A: Breadmasters offers traditional Armenian lavash baked fresh in California and shipped nationwide. Our ARA-Z Lavash is made with the same recipes and methods used in Armenian bakeries for generations. Shop our full selection of authentic flatbreads, including Markook for ultra-thin wraps and Stone Lavash for heartier meals, perfect for your next grilling feast.

  • How does Lavash influence Armenian Culture and Tradition?

    Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea.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. For centuries, lavash has been far more than just food, playing a central role in Armenian weddings, funerals, and religious life.

    In Sabirabad District of Azerbaijan after a wedding, the bride and groom enters the house and they would break a plate which brought good luck. The couple were to be greeted by the groom’s mother who offered them Lavash and honey. Eating a spoon of honey symbolized happiness for the newlyweds. They wore the lavash on their shoulders for good luck and to keep away evil spirits. This same lavash, a symbol of prosperity, is the bread we bake fresh daily. Bring this tradition to your own celebrations with our ARA-Z Lavash Flatbread. At this time, the guests showered them with sweets, nuts and coins for a warm welcome and gave the couple gifts, money and jewels. The celebration then continued with amazing foods, drinks, and traditional Armenian music and dancing until late evening. Although the traditions have been adjusted for modern times, many couples still continue to break a plate as they enter the banquet hall for their reception. In the Novkhani settlement, after a funeral, it is customary for people to prepare kyulchya, which sometimes consists of halva wrapped up in lavash.

    Dried lavash can be used for long-term storage (almost one year) and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. Our traditional Stone Lavash is also made with the same simple, pure ingredients, suitable for a variety of ceremonial and daily uses

    Bring Armenian Tradition to Your Table

    Lavash is more than bread; it’s a symbol of life, wisdom, and celebration. Experience the authentic taste of this UNESCO-recognized cultural treasure.

    Shop Authentic Armenian Lavash →

  • A Short History of Khash

    A recipe for the Armenian soup called khash, at its most basic, goes something like this: Simmer cows’ hooves overnight. Serve. Traditionally, khash is served with dried lavash, which is crumbled into the broth. Our ARA-Z Lavash Flatbread is perfect for this — simply dry pieces in a warm oven overnight for an authentic experience. Gelatinous beef trotters—flavored tableside with sinus-clearing add-ins like lemon, salt, vinegar and raw garlic—may sound like the last thing you’d reach for when nursing a hangover, but Armenians swear by khash’s panacean powers, particularly in the winter, when it’s customarily eaten. The dried lavash soaks up the rich broth beautifully. For a heartier texture, try our Stone Lavash, which holds up well when crumbled into soups. Across the small Caucasus nation, friends gather for morning-after khash feasts complete with ritualistic toasts and—as Anthony Bourdain discovered while shooting a Parts Unknown episode set to air in March—punishing hair-of-the-dog vodka shots. Offal soups are quintessential hangover fare across many cultures, from Mexican menudo rojo to Albanian paçe to Korean haejangguk, but none, perhaps, is as much of an event as Armenian khash. “Khash parties are all-day affairs,” said Samvel Hovhannisyan, owner of Bureaucrat Café and Bookstore in Yerevan. “After you’ve eaten the soup in the morning and made the accompanying toasts—to the day, to the cooks, and to the guests, in that order—you drink and sing and dance like crazy. When people get hungry again, you might have a barbecue, followed by coffee and tea and sweets.” Even the soup’s preparation is a production. The hooves must be plucked meticulously of any stray hairs and soaked in water for a day to remove impurities and funky odors. Then comes the cooking, an eight-hour simmer requiring hourly check-ins, lest the pot dry out. Khash-fueled breakfasts start around 9 a.m., which means cooks often literally lose sleep over the dish. “It’s a sacrifice,” said Hovhannisyan. “That’s why the toast to the cook is so important.” For the broth to remain white and nearly transparent, the mark of a well-made khash, Armenian cooks don’t add salt to the pot during cooking: It’s up to the end user how much salt and other traditional flavorings to mix into the finished soup. Armenians are known to add up to eight cloves’ worth of garlic to each portion. Two types of lavash, or flatbread, always grace the table: dry, for crumbling into the broth, and fresh, for draping over the bowl to seal in the heat. Purists, like Hovhannisyan, insist that fresh lavash—torn and folded for easy scooping—is the only acceptable utensil for eating khash, and that vodka, never wine or beer, is its only worthy sidekick.

    Traditionally, khash feasts were restricted to men, who also presided over the preparation of the soup — a novelty in a region with a culinary tradition dominated by the females. The pungent aromas of the soup, and its associated vodka troughs, were once deemed unacceptable to women. In addition, men and women traditionally eat separately in Armenia, so considering the ancient origins of Khash, it is no wonder the division persisted.

    Khash lovers in present-day Armenia are young and old, wealthy and poor. But it goes without saying in a world where almost one-third of the population lives in poverty that not everyone has the resources to throw lavish feasts.

    🍲 Experience Khash the Authentic Way

    Khash is a cherished Armenian tradition, and the right lavash makes all the difference. Our flatbreads are baked fresh daily using traditional methods — the perfect accompaniment to this historic dish.

    Perfect for Khash

    ARA-Z Lavash FlatbreadThe classic choice — dry and crumble into your brothShop Now →
    Stone LavashHeartier texture that holds up in soupShop Now →
    Variety PackTry both and find your favoriteShop Now →

    Shop All Lavash →

  • What Is Sangak Bread? Persian Flatbread Origins, Nutrition & Where to Buy

    What Is Sangak Bread?

    Sangak (نان سنگک), also known as nan-e sangak, is a traditional Persian flatbread that holds a special place in Iranian cuisine and culture. Unlike other flatbreads, sangak is unique for two reasons: it is baked on a bed of small, hot river stones, and it is made primarily from whole wheat flour, giving it a distinctive nutty flavor and hearty texture.

    The name sangak comes from the Persian word sang (سنگ), meaning “stone” or “pebble”—a direct reference to the traditional baking method that has been used for centuries. The bread is long, typically measuring up to three feet in length, with a dimpled, irregular surface where the dough made contact with the hot stones. These small pockets crisp up beautifully while the interior remains soft and chewy.

    Sangak has been recognized as one of the world’s best breads—CNN named it among the 50 best breads in the world, praising its unique texture and centuries-old baking tradition.

    Persian & Iranian Origins: A Bread with Ancient Roots

    Sangak originated in Persia (modern-day Iran) and has been a staple of Iranian bread-making for over a thousand years. Historically, it was the bread of the Persian army—each soldier carried a small pouch of pebbles, and when they stopped to eat, they would heat the stones and bake dough directly on them. This practical method evolved into the traditional sangak bakeries (sangaki) that still exist throughout Iran today.

    In Persian culture, sangak is more than just food. It is a symbol of hospitality, community, and resilience. It is traditionally served at family gatherings, alongside kebabs, stews (khoresht), and fresh herbs (sabzi). For many Iranians, the scent of fresh sangak baking on hot stones is the smell of home.

    How Sangak Is Made: The Traditional Method

    The traditional method of making sangak is as distinctive as the bread itself. Here is how it is done:

    1. The Dough: A simple dough is made from whole wheat flour, water, salt, and a sourdough starter (or yeast). The whole wheat flour is what gives sangak its characteristic nutty flavor and higher nutritional value.
    2. The Oven: A traditional sangak oven (tanour) is a large, dome-shaped clay oven. A bed of small, hot river stones or pebbles is spread across the oven floor.
    3. The Bake: The dough is stretched into long, thin sheets—often up to three feet in length—and carefully placed onto the hot stones. Within minutes, the bread bakes, developing a dimpled, blistered surface where it contacts the stones.
    4. The Finish: The finished bread is pulled from the oven, often draped over racks or folded into an “S” shape to cool without becoming soggy.

    In the United States, some Persian bakeries use a rotating metal bed with bumpy texture to mimic the stone-baked effect while complying with health regulations. At Breadmasters, we follow traditional recipes while baking in a modern facility, ensuring consistency and food safety without compromising on authenticity.

    Nutritional Benefits: Is Sangak Healthy?

    Yes, sangak is one of the healthiest flatbreads available. Because it is traditionally made with whole wheat flour, it offers nutritional advantages over white-flour flatbreads like pita or lavash.

    NutrientSangak (per 85g serving)
    Calories210
    Protein8g
    Fat1g
    Sodium400mg

    Key Benefits:

    • Whole Wheat Base: Sangak is made primarily from whole wheat flour, meaning it retains the bran and germ of the wheat grain. This provides more fiber, protein, and micronutrients than refined flour breads.
    • Lower Fat: Traditional sangak contains no added oils or fats—just flour, water, salt, and leavening.
    • Sustained Energy: The complex carbohydrates in whole wheat provide steady energy release, making sangak an excellent choice before a meal or as part of a balanced diet.
    • Digestive Health: The fiber content supports healthy digestion and can help with satiety, keeping you fuller longer.

    Dietary Notes: Our sangak is vegan, Non-GMO, Kosher, and contains no preservatives. It is made with simple, all-natural ingredients.

    What Does Sangak Taste Like?

    Sangak has a flavor profile that sets it apart from other flatbreads:

    • Nutty & Earthy: The whole wheat flour gives sangak a distinct nuttiness that white-flour breads lack.
    • Slightly Tangy: The sourdough or yeast leavening adds a subtle tang, similar to a good artisanal loaf.
    • Textural Contrast: The magic of sangak is in its texture—crisp, blistered edges where the dough touched the stones, giving way to a soft, chewy interior.
    • Aromatic: When fresh from the oven, sangak has a warm, toasty aroma that signals its stone-baked origins.

    Compared to other breads:

    • Sangak vs. Lavash: Lavash is thinner and more flexible; sangak is heartier with more texture.
    • Sangak vs. Pita: Pita is pocketed and leavened; sangak is long, dimpled, and whole wheat.
    • Sangak vs. Naan: Naan is often enriched with yogurt or milk; sangak is simpler and whole grain.

    How to Use Sangak: Serving Suggestions

    Sangak is one of the most versatile breads in Persian cuisine. Here are traditional and modern ways to enjoy it:

    Traditional Persian Serving

    • With Kebabs: Sangak is the quintessential companion to grilled meats like koobideh, barg, or joojeh kebab. Wrap the kebab in a piece of sangak with fresh herbs and grilled tomatoes.
    • With Stews (Khoresht): Use sangak to scoop up rich Persian stews like ghormeh sabzi or fesenjan.
    • With Breakfast: Serve warm sangak with feta cheese, fresh herbs (sabzi), walnuts, and honey or jam.
    • With Mast-o-Musir: This yogurt and shallot dip is a classic pairing—tear off a piece and scoop generously.

    Modern & Creative Uses

    • Sangak Pizza: Top sangak with sauce, cheese, and your favorite toppings, then bake until crisp. The whole wheat crust adds depth.
    • Sangak Sandwiches: Use sangak as a wrap for grilled vegetables, chicken, or falafel. Its length makes it perfect for rolling.
    • Sangak Chips: Cut sangak into triangles, brush with olive oil, sprinkle with za’atar or sea salt, and bake until crisp. Our pre-made Sangak Crisps offer the same great flavor ready to enjoy.
    • Soup Accompaniment: Warm sangak alongside lentil soup, bean stews, or any hearty broth.

    How to Store Sangak for Freshness

    Sangak is best enjoyed fresh, but it stores and freezes exceptionally well:

    MethodDurationInstructions
    Room Temperature3–5 daysKeep in a sealed bag or wrapped in a cloth.
    Refrigerator2–3 weeksStore in an airtight sealed bag.
    FreezerUp to 6 monthsStack flat with parchment between layers, wrap tightly, and freeze. Do not bend.

    To refresh: Warm frozen or refrigerated sangak in a toaster, skillet, or low oven for a few minutes to restore its crisp edges and soft interior.

    Where to Buy Authentic Sangak Online

    The freshest sangak is the one that arrives at your door. Breadmasters ARA-Z is the #1 sangak producer in the United States, baking fresh daily in California and shipping nationwide. Our sangak is made using traditional recipes with the highest-quality ingredients—no preservatives, no shortcuts.

    Our Sangak Collection:

    ProductDescriptionBest ForShop
    Sangak Plain Flatbread 5-PackThe classic, traditional whole wheat sangak. 14×32-inch sheets.Kebabs, stews, everyday mealsShop Now →
    Sangak Multi-Grain Flatbread 5-PackA nuttier, heartier version with sesame and nigella seeds.Added texture, robust flavorShop Now →
    Sangak No-Seed CrispsThe same great sangak flavor in a crunchy, snackable form.Dipping, snacking, charcuterieShop Now →
    Sangak Sesame-Seed CrispsCrispy sangak chips topped with sesame seeds.Snacking, entertainingShop Now →

    Not sure which to try? Our Sangak Crisps are the perfect introduction to the flavor of authentic Persian sangak—order a box today!

    Frequently Asked Questions

    Q: What does sangak bread taste like?
    A: Sangak has a nutty, earthy flavor from whole wheat flour with a slight tang from fermentation. The texture is the star—crisp, blistered edges give way to a soft, chewy interior.

    Q: Is sangak bread healthy?
    A: Yes! Sangak is one of the healthiest flatbreads. It is made with whole wheat flour, which provides more fiber, protein, and nutrients than refined white flour. Traditional sangak contains no added fats or oils.

    Q: Where can I buy sangak bread online?
    A: You can buy authentic sangak directly from Breadmasters. We bake fresh daily in California and ship nationwide. Shop our full collection at breadmasters.com/shop.

    Q: How is sangak different from lavash or pita?
    A: Sangak is made with whole wheat flour and baked on hot stones, giving it a distinct nutty flavor and dimpled texture. Lavash is thinner and more flexible; pita is pocketed and leavened with white flour.

    Q: How should I store sangak?
    A: Keep sangak in a sealed bag at room temperature for 3–5 days, refrigerate for 2–3 weeks, or freeze for up to 6 months. Refresh in a toaster or low oven before serving.

    Q: Can I freeze sangak?
    A: Yes! Sangak freezes exceptionally well. Stack flat with parchment paper between sheets, wrap tightly, and freeze for up to 6 months. Thaw at room temperature or warm directly in a toaster.

    Q: Is sangak vegan?
    A: Yes, traditional sangak is vegan—made with just whole wheat flour, water, salt, and leavening. Our sangak contains no animal products.

    Q: What is the difference between plain sangak and multi-grain sangak?
    A: Plain sangak is the traditional recipe with whole wheat flour. Multi-grain sangak adds sesame and nigella seeds for extra texture and a slightly nuttier flavor profile.

    Experience the Taste of Persian Tradition

    Sangak is more than bread—it is a living piece of Persian culinary heritage, baked on hot stones for over a thousand years. Whether you are enjoying it alongside a sizzling kebab, topped with feta and herbs for breakfast, or crisped up as a snack, sangak brings authentic flavor and texture that no other flatbread can match.

    Stop searching local markets. Breadmasters delivers fresh, authentic sangak to your door—baked daily in California using traditional recipes and shipped nationwide.

    Shop Sangak Now →

    read more at: https://www.latimes.com/food/dailydish/la-dd-sangak-persian-flatbread-20151030-story.html

  • What Do You Eat Three-Foot Long Sangak Flatbread With?

    When a wedding buffet pushes you into this spacey state of existence, making everyone in the buffet line vanish away and leaving one twisted thought lingering in your head…ah, if only I could share that goat head crowned with tempered rice with my readers. When you’re having nightmares about whether your facebook page followers have stealthily unliked your page and left you high and dry, with one pathetic like…from yourself. When you have this overwhelming feeling of needing to jump out of the car and review the first place that crosses your path…even when you really don’t have much of an appetite cause that dang flu virus in India has done this wicked black magic on your precious tummy. When you nearly kiss the camera with joy at the first moment you can pull it out and photograph the salt and pepper shaker over lunch. When you do a bunch of other nasty and embarrassing things that had best be left off of my public domain…then you know you’re having deep-rooted blog withdrawal symptoms.

    I did, I had those symptoms…and boy, did I miss this blog. The big fat Indian wedding was a dream over the last few weeks – one that involved so much food and dancing and after-party karaoking that it totally wiped me off the blogging planet for nearly a month. But I’ve missed you guys. And I’ve missed all those little corners of Dubai that serve me my curries and kababs and my hot fresh breads straight out the tandoor. All those little places that keep Dubai real warm and tasty for me. You can bring that same fresh-baked experience home with our Sangak Plain Flatbread, made daily in California.

    The last couple of times I was in the area, I’d watched in fascination as three-foot long pimpled breads were being hauled out of a dome-like oven in a room beside the main restaurant. The image has been rolling restlessly in that part of my brain that tortures me with images of doughnuts or haleem or thick juicy kababs every time I’m sick and hungry and miles away from the source of the image. It’s a sort of strange mental masochistic tendency – when my brain knows that my tummy has gone for a toss, it’ll twist the knife in my tortured wounds by flashing past images of seen-but-not-tried foods in front of my face. The last time that happened, I started googling for food photos on my tiny blackberry screen, desperate for a glimpse of something that was miles away in Dubai, all the while squirming with tummy cramps in some little town during my travels to India. Desperate, desperate foodie that I am.

    Thank God for global data plans.

    Khoory brings to Dubai one of the most traditional types of Irani bread – sangak bread, which basically translates to ‘stone bread.’ I’d never seen an oven filled with red hot burning pebbles like the one they had at Khoory. Bread fanatic that I am, I just stood and stared as the sangak-guys tore off a clump of elasticky leavened dough, slapped it on a peel, stretched it out and sort of played ‘piano’ all along the length of it, perforating it with little craters that were sprinkled all over with white sesame seeds. Our Sangak Sesame-Seed Crisps capture that same nutty, toasted flavor in a convenient, crunchy snack.

    Now there’s some step in between where that one-foot bread baby gets pulled out into a three-foot mammoth, a step that I’ve stupidly missed in all my gawking at those long cratered landscapes of bread that were being hung up on the wall.

    Now in addition to the live open-to-public bread-making, Khoory has their grill laid out in an adjoining little section of the restaurant. We’re talking kababs and tomatoes and hot flaming charcoal…all those elements that make you feel closer to your kababs cause you can watch it being made, feel the heat on your sweaty palms as you bend down close to get a whiff of grilled meat. THIS is what I wanted on my plate, with that hot ogre of a sangak by my side.

    With a name like Khoory Special Kababs, you’re setting the bar of tender grilled meat super high. I didn’t know which of the list of kababs on the menu was special per se…was it the exotic-sounding lamb shishlik? Or maybe it was the chicken tekkah? Or maybe I was overthinking it and the Khoory peeps just threw in the word ‘special’ without realizing that I’d be paralysed by the potential implication of such a word? Yeah, probably.

    When faced with gross indecision about which kabab to order, a mixed platter of meat will be your lone lantern in the dark.

    I started spearing my fork through the plate, starting with the cubes of mutton kabab and the long meat tikkas. Heavy meaty flavor, check. Juiciness, check. Tenderness…chewchewchew…chewsomemore…chewohno….bitsoffat…whyfatwhyyyyy….chewy. Overall decent kababs, but not the best I’ve had in town. The chicken kababs fared better on the tenderness scale – light, moist, tender…but again, nothing that would have me googling for kabab photos on my crackberry in those restlessly hungry moments that ascend on me when I’m miles away from edible salvation.

    Just then, just as I’d nearly written off the s-word, I found it. I found the special kabab. The kabab koobideh. This log of minced meat was glistening with a thin sheen of oil and was laying quietly right at the extreme edge of my plate. The koobideh was so outrageously moist and well-seasoned [was it parsley? or cumin in the seasoning? or both? whatever it was, it was pretty magical…] that it obliterated every other previous bite of less-awesome kabab from that plate.

    Let me also draw your attention to the sangak bread under the bed of kababs. On its own, the bread has this rustic sesame-tinged feel to it – I could imagine pulling bits of it, slathered with some butter, slightly stretchy bits, slightly crispy bits, eating through it on some mountain village somewhere, with a steaming hot cup of chai. And maybe surrounded by Yaks.

    Definitely surrounded by Yaks.

    But under the kababs, the bread had sucked up all the kabab juices and forgotten that it had been born a bread to begin with. It had morphed into this rich chewy blanket of meaty drippings. An identity crisis at its delicious best. This is the magic of authentic sangak – whether you enjoy it plain or as the perfect accompaniment to grilled meats, our Sangak Multi-Grain Flatbread delivers that same authentic experience.

    [On a separate note, I actually took the rest of the dry, unkabab-ed bread home and the parents toasted it up for dinner. So damn good, both that night, and the next night. The next time we have a soup and bread day, sangak is going to be the bread star of the table.]

    What was also very special was the bowl of lentil soup that the kababs came with…

    …into which I also dipped pieces of my sangak [I was mixing and matching the bread with everything on the table by this point…in my soup, in my yogurt, with my kababs…I almost thought of sprinkling some salt on a morsel and layering it up with some of the green leaves from the salad…but that idea died somewhere in between the utterly addictive kabab koobideh and the lentil soup.] I’m sure that making the soup in a kitchen close to the kabab grill had something to do with the taste – I’m convinced that the meat juices vaporize into the air and then condense back down over the lentils and baby noodles swirling around in the soup cauldron. Sort of like a cross-pollination of awesome flavours in the kitchen…

    I’m glad that I started my blogging year with discovering what’s so special about Khoory. No…I’m not just glad, in fact, I’m relieved that I have my blogger-foodie-explorer cape back after it’d been sitting at the laundry for nearly a month. I finally have my first blog post of 2012 [hallelujah.] And a Kabab-happy tummy. And a new sesame-studded bread discovery. I can feel it in my bones…t’is gonna be a good, good year.

    🥖 Experience the Magic of Sangak at Home

    Inspired by this discovery? Bring the same authentic taste of three-foot sangak to your own table. Our flatbreads are baked fresh daily in California and shipped nationwide.

    Shop Our Sangak Collection

    Sangak Plain FlatbreadThe classic, traditional loaf for kababs and dipsShop Now →
    Sangak Multi-Grain FlatbreadWith poppy and sesame seeds for extra flavorShop Now →
    Sangak Sesame-Seed CrispsThe same nutty taste in a crunchy snackShop Now →
    Sangak Multi-Seed CrispsA blend of seeds for the ultimate crunchShop Now →

    Shop All Sangak →

  • Sangak: Long, Iranian Flatbread

    Sangak looks more like a table runner than a piece of bread. The sheet of flatbread was longer before we nibbled away about six inches. Good stuff!

    Recently I came upon an Iranian bread at Jay’s International Market. The sheets of Sangak, made with whole wheat flour and sourdough, were almost 3 feet long! Robin was pleased to see the bread, that she had once eaten warm from an Iranian bakery in California. It’s awkward to handle, but we managed to make room in my grocery cart for the funky flatbread.

    An Army Travels on Its Stomach

    I love food that comes with a story and Sangak comes with a delightful historic tale. This mainstay of the Persian army was first mentioned in the 11th century. It was baked atop small, blistering hot river stones, which caused the pebbly markings on its surface. (Sangak in Persian means pebble).

    To facilitate the baking, each soldier carried a number of small stones, which at camp were placed together to create the sangak oven, that would bake bread for the entire army. Afterwards, each soldier scooped up some of the cooled pebbles and packed them away for the next meal. How clever is that! The world’s first portable oven! Today, you don’t need to carry stones to enjoy this historic bread. Our Sangak Plain Flatbread is baked fresh for you in California and shipped nationwide, capturing the same unique flavor and texture that sustained armies

    read more at: https://www.goodfoodstl.com/2018/09/sangak-iranian-bread/

    Taste the Bread of Persian Kings and Soldiers

    Experience Sangak Today

    Sangak Plain FlatbreadThe classic, traditional loafShop Now →
    Sangak Multi-Grain FlatbreadA wholesome, seeded varietyShop Now →
    Sangak CrispsThe same great taste, in a crunchy snackShop Crisps →

  • CNN Travel – Sangak, 50 of the World’s Best Breads

    (CNN) — What is bread? You likely don’t have to think for long, and whether you’re hungry for a slice of sourdough or craving some tortillas, what you imagine says a lot about where you’re from.

    But if bread is easy to picture, it’s hard to define.

    Bread historian William Rubel argues that creating a strict definition of bread is unnecessary, even counterproductive. “Bread is basically what your culture says it is,” says Rubel, the author of “Bread: A Global History.” “It doesn’t need to be made with any particular kind of flour.”

    Instead, he likes to focus on what bread does: It turns staple grains such as wheat, rye or corn into durable foods that can be carried into the fields, used to feed an army or stored for winter.

    Even before the first agricultural societies formed around 10,000 B.C., hunter-gatherers in Jordan’s Black Desert made bread with tubers and domesticated grain.

    It takes a pair of deft bakers to craft this addictive Iranian flatbread, which is cooked directly on a bed of hot pebbles. We’re proud to bring this same award-winning tradition to your table with our authentic Sangak Plain Flatbread, baked fresh in California.

    That blazing-hot surface pocks the wheat dough with golden blisters, and it gives sangak — also known as nan-e sangak — a characteristic chewiness. Our Sangak Multi-Grain Flatbread adds poppy and sesame seeds for extra texture and flavor.

    If you’re lucky enough to taste sangak hot from the oven, enjoy a heavenly contrast of crisp crust and tender crumb. Eat the flatbread on its own, or turn it into an Iranian-style breakfast: Use a piece of sangak to wrap salty cheese and a bundle of aromatic green herbs. For a modern twist, try our Sangak Crisps — the same great taste in a crunchy, snackable form.

    🏆 Taste One of the World’s Best Breads

    Sangak has been recognized by CNN as one of the 50 best breads in the world. Now you can experience this award-winning taste at home, baked fresh and shipped directly to your door.

    Shop Award-Winning Sangak

    Sangak Plain FlatbreadThe classic, traditional loafShop Now →
    Sangak Multi-Grain FlatbreadWith poppy and sesame seedsShop Now →
    Sangak CrispsThe same great taste in a crunchy snackShop Crisps →

    Shop All Sangak →

    Read more at: https://www.cnn.com/travel/best-breads-world

  • Armenian Flatbread: Lavash

    There are breads that feed people, and then there are breads that carry the soul of a civilization. Lavash is the latter. Soft, thin, and impossibly versatile, this ancient Armenian flatbread has been baked on the hot walls of clay ovens for thousands of years — long before modern kitchens, long before packaged bread, long before much of the world had developed a written language. Today it is recognized by UNESCO as an Intangible Cultural Heritage of Humanity. And yet, at its heart, it remains what it has always been: flour, water, salt, fire, and the hands of someone who knows how.

    What Is Lavash Bread?

    Lavash is a soft, thin unleavened flatbread of Armenian origin, beloved across the South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Made from just three ingredients — wheat flour, water, and salt — it is proof that simplicity, when mastered, needs nothing else.

    The thickness of lavash varies depending on how thinly the dough is rolled out. Some sheets are almost translucent, delicate enough to wrap around a sprig of herbs or a sliver of cheese. Others are slightly thicker, more forgiving, perfect for tearing and dipping. Toasted sesame seeds or poppy seeds are sometimes scattered across the surface before baking, adding a gentle nuttiness and visual warmth.

    According to the Encyclopedia International, “Common to all Armenians is their traditional unleavened bread, lav-ash, which is a staple in the Armenian diet.” The name itself carries meaning: folk etymology traces it to “lav-hats” — quite simply, “good bread” in Armenian. Linguists connect it further to the Armenian “lovaz” meaning palm or flat of the hand, and “lavaz” meaning very thin. A bread named for what it is: flat, thin, and good.

    A Bread Baked Through the Ages

    The story of lavash is the story of Armenia itself — ancient, resilient, and deeply tied to the land. Archaeologists working in Armenia have uncovered ancient fire pits strikingly similar to the tonir ovens that are still used to bake lavash today. The method has not changed in any meaningful way. Long sheets of dough are stretched by hand, draped over a special oval cushion, and slapped against the hot interior walls of a conical clay oven. Within thirty seconds to a minute, the bread is done — pulled from the wall while still steaming, blistered in places, impossibly thin.

    That continuity — the same motion, the same oven, the same bread across millennia — is part of what makes lavash so extraordinary. Generations of Armenian women have passed the skill from mother to daughter, from grandmother to granddaughter, each learning the feel of properly stretched dough, the rhythm of the oven, the particular scent of lavash in the last seconds before it is ready.

    Lavash is also distinctly Armenian in identity. As the linguist H. Adjarian noted in 1926:

    “Lavaš is considered to be Armenian bread in both Yerevan and Iran (being opposed with sangak for Turks and Persians), and in Tehran this bread is called nūn-i armanī ‘Armenian bread’. Similar data can be found also for other regions. In Dersim, for instance, lavaš is seen as characteristic for Armenian hospitality whereas the Kurdish entertain with sači haċʿ”

    UNESCO Recognition: A Heritage Worth Protecting

    In 2014, the world formally acknowledged what Armenians had always known. Lavash was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity — not just as a food, but as a living cultural practice. Armenia’s Foreign Ministry announced that the “preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” had been included during the 9th Session of UNESCO’s intergovernmental committee in Paris.

    UNESCO’s own description captures why it matters so deeply:

    Lavash is a traditional thin bread that forms an integral part of Armenian cuisine. Its preparation is typically undertaken by a small group of women, and requires great effort, coordination, experience and special skills. A simple dough made of wheat flour and water is kneaded and formed into balls, which are then rolled into thin layers and stretched over a special oval cushion that is then slapped against the wall of a traditional conical clay oven. After thirty seconds to a minute, the baked bread is pulled from the oven wall. Lavash is commonly served rolled around local cheeses, greens or meats, and can be preserved for up to six months. It plays a ritual role in weddings, where it is placed on the shoulders of newlyweds to bring fertility and prosperity. The group work in baking lavash strengthens family, community and social ties. Young girls usually act as aides in the process, gradually becoming more involved as they gain experience. Men are also involved through the practices of making cushions and building ovens, and pass on their skills to students and apprentices as a necessary step in preserving the vitality and viability of lavash making.

    Two years later, in 2016, making and sharing flatbread — lavash, katyrma, jupka, and yufka — in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey was also inscribed on the UNESCO list. But lavash remains, at its core, Armenian bread. The recognition did not create its importance. It simply confirmed what had been true for thousands of years.

    Types of Lavash at Breadmasters

    Not all lavash is the same. The tradition has evolved across regions and generations, giving rise to different styles, each with its own character and best use. At Breadmasters, the lavash family includes:

    ProductCharacterBest For
    ARA-Z Lavash FlatbreadThe classic. Soft, pliable, thin — the most traditional expression of Armenian lavashWraps, rolling, traditional serving
    Markook Thinnest FlatbreadUltra-thin, almost translucent. The most delicate of the lavash familyKebab wraps, delicate rolls, lavash chips
    Stone Lavash Whole WheatHeartier texture, wholesome flavour from whole wheat flourSandwiches, dipping, tearing
    ARA-Z Variety PackA selection of Breadmasters lavash styles in one boxFirst-time buyers, gifts, exploring the range

    Each is baked in California using time-honoured methods that have defined Armenian lavash for generations. No preservatives, no unnecessary additives — just the bread as it was always meant to be.

    How to Use Lavash Bread

    Lavash is one of the most versatile breads in the world. Its thin, flexible nature means it can go where thicker breads cannot, and its mild, slightly earthy flavour means it complements rather than competes with whatever it carries.

    Wraps and Rolls

    This is lavash at its most natural. Lay a sheet flat, layer grilled meats, roasted vegetables, fresh herbs, and a drizzle of sauce, then roll tightly. The bread holds its shape without cracking. Traditional Armenian khorovats — grilled meat — wrapped in fresh lavash is one of the great simple pleasures of the cuisine.

    Served Alongside Meals

    In Armenian households, lavash appears at almost every meal as a companion rather than a focus. Tear a piece and use it to scoop up hummus, moutabal, or a bowl of thick yoghurt. Lay it next to a cheese board. Use it to mop up the last of a rich stew. There is no more honest way to eat bread.

    Lavash Pizza

    The thinness that makes lavash perfect for wrapping makes it equally perfect as a pizza base. Top with sauce, cheese, and toppings, then bake at high heat until the edges crisp. The result is a flatbread pizza with a cracker-like crunch that thicker bases simply cannot achieve.

    Lavash Chips

    Cut or tear lavash into pieces, brush lightly with olive oil, sprinkle with sea salt or za’atar, and bake until golden and crisp. Lighter than crackers, more flavourful than crisps, and gone within minutes of leaving the oven.

    Dried and Crumbled

    Lavash that has dried out is not wasted — it is transformed. Crumble dried lavash into Armenian khash (a traditional bone broth soup) or any hearty broth for depth and texture. This is one of the oldest uses of the bread, stretching back through centuries of Armenian winters.

    How to Store Lavash Bread

    One of lavash’s most remarkable qualities is its longevity. As UNESCO notes, it can be preserved for up to six months when dried properly — a feature that made it invaluable across the Caucasus through long winters. For modern households, storage is straightforward:

    MethodDurationHowBest For
    Room temperature3–5 daysSealed bag or wrapped in clothDaily use
    Refrigerator2–3 weeksSealed airtight bagRegular use
    FreezerUp to 6 monthsStack flat, wrap tightlyBulk buying
    Dried intentionallySeveral monthsLeave unwrapped in dry airSoups, chips

    To refresh dried lavash, sprinkle both sides lightly with water, wrap in a damp cloth, and leave for five minutes. To thaw frozen lavash, leave at room temperature for 20–30 minutes or warm briefly in a low oven.

    Bring Home the Taste of Armenian Heritage

    Lavash isn’t just bread — it’s a symbol of Armenian culture, recognized by UNESCO and cherished for millennia. Experience the authentic taste baked for thousands of years, made fresh and shipped to your door.

    Our Lavash Collection

    ARA-Z Lavash FlatbreadThe classic, all-purpose traditional lavashShop Now →
    Markook Thinnest FlatbreadUltra-thin for delicate wraps and rollsShop Now →
    Stone LavashHearty texture perfect for sandwiches and dippingShop Now →
    Variety PackTry all three and find your favoriteShop Now →

    Shop All Lavash →

    Frequently Asked Questions

    What is lavash bread made of?

    Lavash is made from just three ingredients: wheat flour, water, and salt. There are no leavening agents, no preservatives, and no additives in traditional lavash. Its simplicity is part of what has kept the recipe unchanged for thousands of years.

    Is lavash bread healthy?

    Lavash is one of the leaner flatbreads available. Because it contains no yeast, oil, or added fats, it is lower in calories than most other breads of comparable size. Whole wheat varieties like Stone Lavash provide additional fibre and nutrients. It is also naturally vegan and dairy-free.

    What is the difference between lavash and pita?

    Pita is a leavened flatbread that puffs up during baking, creating a pocket inside. Lavash is unleavened and remains flat and thin. Lavash is better for wrapping and rolling, while pita is ideal for stuffing. Both are delicious — they simply serve different purposes.

    How long does lavash bread last?

    Fresh lavash keeps at room temperature for 3–5 days in a sealed bag. Refrigerated, it stays fresh for 2–3 weeks. Frozen, it can last up to six months. Dried lavash can be kept for months and rehydrated as needed — a traditional preservation method used across Armenia and the Caucasus.

    Where can I buy authentic lavash bread online?

    Breadmasters ships authentic Armenian lavash fresh from our California bakery across the United States. Our ARA-Z Lavash, Markook Thinnest Flatbread, Stone Lavash, and Variety Pack are available at breadmasters.com/shop. All breads are made using traditional recipes with no preservatives.

    Read more at: https://www.peopleofar.com/2014/06/03/armenian-flatbread-lavash/

  • Our Armenia Trip & Lavash Bread Experience

    The first lavash we ate after arriving in Yerevan came from the corner store near our rental apartment. It was pale and paper-thin, but durable enough to wrap it around scrambled eggs and cheese. This lavash wouldn’t be the lavash that changed our lives, but it served an important purpose: refueling our brains after two days of airports, layovers, and plane seats. You can start your own lavash journey with our ARA-Z Lavash Flatbread, baked fresh in California using traditional methods.

    The “we” in this story comprises Ara Zada, a chef, John Lee, a photographer, and me, a food writer. Our admiration and interest in Armenian food is what brought us together to form the team behind the cookbook Lavash, to be published by Chronicle Books in 2019. Ara grew up going to an Armenian school in Southern California, but he wanted to dig deeper into his heritage. John got to know Armenian food—especially lavash—while teaching a food photography workshop at Tumo, an after-school digital media and cultural learning center for youth in Armenia. And I got hooked in college while writing thesis on food and Armenian cultural identity. Through friends and Tumo’s global network, we met up and set out to create a cookbook about Armenian food, with lavash firmly at the heart of the story.

    Why lavash? It’s the most culturally important bread in Armenia, added to Unesco’s intangible cultural heritage list in 2014. The act of baking lavash has also been documented in countless paintings. In the 1970s, President Gerald Ford even selected a print of “Armenian Ladies Baking Lavash” by Armenian-American artist Manuel Tolegian for the White House Bicentennial Collection.

    Yet lavash is also painfully misunderstood outside of the Caucasus. (One English-language cookbook suggested that tortillas make a good substitute—they don’t.) Even the factory-made lavash we ate for breakfast, which came in a plastic bag, was miles ahead of the flatbread’s imposters we had sampled back home. But it wouldn’t be the last lavash we ate, either. If we wanted to learn how to make the real thing, we were going to need to venture much farther than the corner store.

    The first stop: GUM Market, a large covered market near downtown Yerevan. In addition to the bright rows of dried fruit and nut vendors at the front of the market were tables stacked with large sheets of lavash, some were thicker and more blistered while others were light and tissue-thin. Periodically, the women sprinkled water over the stacks of bread using a water bottle with holes punched in the lid. This helped refresh the bread, keeping each sheet pliable. That’s one of the great things about lavash: all it needs to come back to life is a splash of water. Our Stone Lavash has the perfect hearty texture that refreshes beautifully with just a mist of water.

    We started talking to the women. “Why does this bread have so many blisters?” we asked. It’s baked in a tonir, they answered, referring to the subterranean clay oven heated with a wood fire at the base. Like naan in a tandoor, bakers stick lavash to the sides of the oven to bake it, which gives it irregular blisters. In comparison, factory-made lavash is much more uniform in color.

    “Does the bread have yeast?” “Yes, drozhzhi,” they said, the Russian word for yeast. Was it commercial yeast or something more like a sourdough starter? That they couldn’t tell us.

    If the women selling lavash at GUM could share part of the story, the rest could be gathered at a tonir village, a place known for the goods it makes from a tonir. But when we arrived in Argel, a village about 20 minutes outside of Yerevan, the women were taking the day off from baking. Instead, they were busy hanging strands of arishta, a pasta made from a salty flour-based dough, out to dry on clotheslines.

    We drove instead to Yeghvard, a nearby village, where a friend said her neighbors were baking lavash to prepare for winter.

    The large house had two green houses in the back while the floor of the entrance and the roof were covered in bedsheets. On the sheets were rows of just-baked lavash, drying in the open air. Between the house and the greenhouses, a tonir smoldered away, surrounded by four women, each with a different job, from shaping, to rolling, stretching, or baking the bread. To remove the bread from the wall of the tonir, one of the women used a hook to fish it out, letting it cool for a few seconds before stacking it on top of a pile of baked lavash.

    The bakers handed us strips of warm lavash and pulled out a plate of salty cheese, cilantro sprigs and skinny green onions to eat with it. Slightly charred and warm, this lavash was in a different league from the store-bought lavash from our first morning—chewier, less fragile, and deeper in flavor. Our Markook Thinnest Flatbread captures that same delicate, authentic texture, perfect for wrapping fresh cheese and herbs.

    The women explained that they’re neighborhood friends and always get together to help make lavash in the fall, but only to eat for themselves, not to sell it. Once it’s dry, they stack it and store it in a spare bedroom. We took a look: there was enough lavash in the house to stock all of GUM Market.

    “Do you add yeast?” we asked. Yes, yes, they said, and then dictated their recipe. We ate a few more lavash wraps before thanking them and heading back to Yerevan.

    A few days later, we returned to Argel on baking day so we could see the village in action. The women had similar roles as the women in Yeghvard, with an addition: One manned the shop, counting out change with an abacus when men rolled up in vans to purchase piles of lavash to resell elsewhere. It was a cold morning, so the bakers invited us to with our legs dangling in the hole next to the tonir to warm our feet while they got ready to start baking.

    “Do you add yeast?” we asked the woman mixing dough a large, old mixer fitted with a dough hook. Yes, she said, but she also saved dough from the day before and mixed it into a new batch. Why? We asked. For flavor and texture, she explained. She then covered the dough with a jacket to keep it warm while it rested in between mixes.

    We then stayed quiet, not wanting to interrupt while the women cranked up the fire and settled into a fast-paced rhythm of rolling, stretching, and baking dough.

    When it was time for a break, one of the bakers walked to the back of the shop and pulled out a pot of hot, boiled potatoes and some pickled beets and peppers. We wrapped the potatoes around the lavash. Without expecting much, we took a bite.

    Maybe it was the smell of the wood-fired tonir, maybe it was the superiority of the potato, maybe it was the feeling of getting this close to the source—whatever was the reason, it remains one of the most unforgettable things we ate in Armenia.

    On our trip back to California, we packed lavash so we could keep enjoying it while we worked out the recipe. Like the lavash at GUM market, it rehydrated easily after being misted with water. That precious supply, however, is gone. And now the real work begins– recreating that same lavash satisfaction, but this time in America. Today, we’re proud to offer that same authentic taste with our ARA-Z Lavash Flatbread and explore our full collection of traditional Armenian flatbreads.

    Bring the Taste of Armenia Home

    Inspired by our journey? Experience the same authentic lavash we discovered in Armenian villages, baked fresh daily in California and shipped nationwide.

    Our Lavash Collection

    ARA-Z Lavash FlatbreadThe classic, all-purpose traditional lavashShop Now →
    Markook Thinnest FlatbreadUltra-thin, perfect for wraps and fresh herbsShop Now →
    Stone LavashHearty texture that refreshes beautifullyShop Now →
    Variety PackTry all three and find your favoriteShop Now →

    Shop All Lavash →

    Read more at: https://www.lavashthebook.com/dispatches/2018/4/19/on-the-lavash-trail-in-armenia-tc8ma

  • Armenian National Bread Lavash

    You have probably heard about lavash, traditional Armenian bread, which is an important part of the Armenian table. Lavash is not just bread, it’s part of history and culture, and it has its own legend.

    A king named Aram that ruled in Armenia, was captured by the Assyrian king Nosor. For an honest victory over King Aram, the Assyrian king refused to kill him, instead he offered an honest battle, competition archery. There was one condition: Aram should have been left without food for 10 days. According to Nosor’s plan, Aram should have been weakened without food, so that he could win him without effort.

    King Aram understood the cunning plan of Nosor and demanded from his army to bring his most beautiful shield. Without suspecting anything the messengers went to the border. Armenians guessed what the king was asking for and baked thin bread, which was hidden in a shield. Thus, every day King Aram demanded a new shield, explaining that every time they sent the wrong one. On the eleventh day the Assyrian king amde a shot and expected to see the weakened king Aram. Aram won in competition and saved his country. Intelligence and Armenian bread have a great power. Of course, we admit that this could be just a legend, but in every legend, there are words of truth.

    What is Armenian lavash? It is a large oval bread made from fresh white dough. You can experience this same authentic bread today. Our ARA-Z Lavash is crafted using traditional recipes, capturing the essence of Armenian baking heritage. The process of making bread is a whole spectacle. Lavash is traditionally cooked in tonir. Tonir is a clay hearth that is digged in the ground. Every farmhouse had a separate building reserved for tonir, as it was a tradition for an Armenian family to bake bread and make shish kebab in tonir. Toner is heated with brushwood, and after the fire gets lower, the bread is baked. From the side, the process looks rather extreme: the women roll out the dough to a thin flat cake, dangle over the hot tonir and throw the dough on the walls of the tonir. When the cake is covered with bubbles, lavash is removed and folded. Nothing is compared to the aroma of fresh and hot lavash.

    The tradition of baking lavash in tonir has a thousand-year history and it has survived to our days. Of course in big cities lavash is baked in modern stoves, but if you want to see the real process of baking lavash, you need to visit small villageswhere every house has its tonir.

    In recent years, gastronomic tours and eco tours have become quite popular in Armenia. Those tours offer tourists to get a closer look to traditions of Armenian cuisine. Baking Armenian bread is the most important and exciting part of gastronomic tours.

    Armenian lavash is not only delicious, but also very useful bread. Since it does not contain yeast, it is ideal for those who have decide to go on a diet. In addition, it is possible to cook very tasty and interesting dishes with meat and lavash (lavash is used instead of dough in this case). For a perfect example, try our Markook Thinnest Flatbread in this delicious Musakhan Wraps recipe – a traditional Palestinian dish that showcases the bread’s versatility

    As a proof that Armenian lavash bread is an important part of the history and culture of Armenia, UNESCO included lavash in the list of intangible cultural heritage as an element of Armenian culture. Bring this UNESCO-recognized cultural treasure to your table. Shop our authentic Armenian lavash and other traditional flatbreads today.

    Bring the Taste of Armenia to Your Kitchen

    The legend of King Aram and the ancient tradition of tonir baking come alive with every bite of our authentic flatbreads. Made fresh in California using time-honored methods, our breads connect you to centuries of Armenian culture.

    ProductBest ForTry It
    ARA-Z LavashThe classic Armenian experience, perfect for wraps or alongside any meal.Shop Now →
    Markook ThinnestUltra-thin and pliable, ideal for rolling with your favorite fillings.Shop Now →
    Stone LavashA heartier texture, wonderful for tearing and dipping.Shop Now →
    Variety PackCan’t decide? Sample our most popular styles in one box.Shop Now →

    Experience the bread that embodies Armenian wisdom and life. Shop All Lavash →

    Read more at: https://rentyerevan.com/armenian-national-bread-lavash/