Category: Lavash Blog and News

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”How does Lavash influence Armenian Culture and Tradition?” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

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.

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. 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.

 

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[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Tasting Lavash Bread in Armenia” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582693987505{padding-bottom: 100px !important;}”][vc_column][vc_single_image image=”12242″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.lavashthebook.com/dispatches/2018/4/19/on-the-lavash-trail-in-armenia-tc8ma” css=”.vc_custom_1582693791592{padding-top: 30px !important;padding-bottom: 20px !important;}”][vc_column_text]

In Yeghvard, a village outside of Yerevan, home bakers offered us a platter of cheese and herbs to eat with the fresh lavash they were making.

[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]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.

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.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]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.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]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-bough lavash from our first morning—chewier, less fragile, and deeper in flavor.

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.[/vc_column_text][vc_empty_space height=”20px”][vc_column_text]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, streching, 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. [/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Armenian National Bread Lavash” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582685841871{padding-bottom: 100px !important;}”][vc_column][vc_single_image image=”12244″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://rentyerevan.com/armenian-national-bread-lavash/” css=”.vc_custom_1582694529951{padding-top: 30px !important;padding-bottom: 20px !important;}”][vc_column_text]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. 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).

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.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Lavash Flatbread Features” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582685841871{padding-bottom: 100px !important;}”][vc_column][vc_single_image image=”12235″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniagogo.com/armenian-lavash/” css=”.vc_custom_1582687955741{padding-top: 30px !important;padding-bottom: 20px !important;}”][vc_column_text]Lavash is a soft and thin unleavened flatbread. It is made and eaten all over the Caucasus, Western Asia and the areas surrounding the Caspian Sea.

In Armenia, this is the most widespread type of bread. It’s not even hard, but we’d claim that it’s impossible to find an Armenian table without lavash.

During centuries, this bread has not only occupied the highest place in Armenian cuisine, but also acquired the sacramental meaning, symbolizing life and wisdom. There are million ways to describe why Armenians are so obsessed with lavash.

It’s dietary, very easy in usage, can be the best option for any type of roll, has the simplest recipe and above all is yummy.

Go on reading and find only the recipe of Armenian lavash, what makes it so special and unique for Armenians.[/vc_column_text][vc_column_text css=”.vc_custom_1582688631570{padding-top: 20px !important;}”]

Armenian Lavash: When to Eat

[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582688201474{padding-bottom: 10px !important;}”][vc_column_text]In general, Armenians don’t need a special occasion to eat lavash. You can find lavash next to other ordinary types of bread at usual Armenian table. In many cases, lavash even is used much more often.

The reason for this is the special dishes that include lavash and no other bread can replace it. One of the most popular Armenian traditional dishes – khash, is a unique one, as Armenians used to eat it only after crumbling dried lavash into the broth.

 

Except of being a food to eat, lavash also plays a symbolic meaning in Armenian culture. It’s no surprise that it symbolizes Armenia itself for foreigners. For Armenians lavash symbolizes prosperous and peaceful family.

This concept stands behind the tradition to put lavash on newlyweds’ shoulders during wedding. This is a special ritual that is done by groom’s mother, it is a symbol of a new prosperous family and fertility.[/vc_column_text][vc_separator color=”custom” align=”align_left” style=”double” el_width=”40″ accent_color=”#e0a81a” css=”.vc_custom_1582688751167{padding-bottom: 10px !important;}”][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582688201474{padding-bottom: 10px !important;}”][vc_column_text css=”.vc_custom_1582689052694{padding-top: 20px !important;}”]

Special features of Armenian Lavash

[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582688201474{padding-bottom: 10px !important;}”][vc_column_text]We highly doubt that there could have been any tourist that visited Armenia and didn’t try lavash at some point. We highly doubt that after tying lavash once there could be anyone, who may not like it. So, as now you already know the recipe of lavash, it is the very time to know about the special features of it.

Let’s agree that baking is one thing, but being able to use it efficiently is the next most important step.[/vc_column_text][vc_column_text css=”.vc_custom_1582688799593{padding-top: 20px !important;}”]

Armenian Lavash: Special Feature #1

[/vc_column_text][vc_separator color=”custom” align=”align_left” style=”double” el_width=”40″ accent_color=”#e0a81a” css=”.vc_custom_1582688751167{padding-bottom: 10px !important;}”][vc_column_text]One of the most specific features, which is visible is the thinness. Lavash is among the thinnest breads in the world. Since drama is an inseparable part of Armenian identity, of course there should be legends even about food. There you go – a legend about why lavash is so flat![/vc_column_text][vc_column_text css=”.vc_custom_1582688839093{padding-top: 20px !important;}”]

Legend about Lavash and the Armenian King

[/vc_column_text][vc_separator color=”custom” align=”align_left” style=”double” el_width=”40″ accent_color=”#e0a81a” css=”.vc_custom_1582688751167{padding-bottom: 10px !important;}”][vc_column_text]According to the legend, King Aram of Armenia was imprisoned by the Assyrian ruler, Nebuchadnezzar, during a battle. The Assyrian leader didn’t consider this to be a victory over the king, so he said that he would deprive Aram from food for 10 days. On the 11th day the two would have an archery competition.

If the Armenian king managed to win, that would mean he was stronger than the Assyrian ruler, so he would set King Aram free.

After thinking about it a lot, Aram asked for the most beautiful shield to be brought to him from the Armenian troops, stationed at the border of Assyria. Nebuchadnezzar didn’t object and sent his messengers to the border to transfer the Armenian king’s wish.

 

At first Aram’s servants were puzzled by their king’s request, as they couldn’t get the reason for asking a shield. But then they realized the reason and began to pack the inside of the shield with thin pieces of bread called lavash and handed the shield to the messenger.

The Assyrians didn’t notice pieces of lavash, secretly hidden inside. Aram received the shield, inspected it and said that is wasn’t good enough and asked for another one.
So, this continued to happen each day before the competition. On the 11th day Aram and Nebuchadnezzar headed to the shooting range. Nebuchadnezzar was confident as he was sure that after 10 days without food, Aram would be too weak to win.

As you may have guessed, Aram actually won and was set free, as promised. Yes, kings used to keep promises those years! After his glorious victory with the help of lavash, Aram returned to Armenia and ordered everyone to bake only lavash and not eat any kind of bread except it.[/vc_column_text][vc_column_text css=”.vc_custom_1582688922838{padding-top: 20px !important;}”]

Armenian Lavash: Special Feature #2

[/vc_column_text][vc_separator color=”custom” align=”align_left” style=”double” el_width=”40″ accent_color=”#e0a81a” css=”.vc_custom_1582688751167{padding-bottom: 10px !important;}”][vc_column_text]The next feature of lavash will catch the attention of especially the healthy eaters’ attention. Lavash is made without yeast, which is the healthiest thing that bread can have. Yeast is not very good for health and imagine using it every day! But, you have a choice to make, start eating lavash and problem solved![/vc_column_text][vc_column_text css=”.vc_custom_1582688962878{padding-top: 20px !important;}”]

Armenian Lavash: Special Feature #3

[/vc_column_text][vc_separator color=”custom” align=”align_left” style=”double” el_width=”40″ accent_color=”#e0a81a” css=”.vc_custom_1582688751167{padding-bottom: 10px !important;}”][vc_column_text]Another feature of lavash is a good news for those who love to economy. Because of its simple recipe and flat surface, lavash can be dried and kept in dry condition for six months! Yes, you didn’t misread it, it’s six month.

Whenever you feel like eating lavash, just sprinkle some water on its surface wait a couple of minutes and there you go! Lavash is soft and nice and ready to be eaten.

Armenian Lavash in UNESCO’s list of the Intangible Cultural Heritage of Humanity

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.

 

If anyone had doubts about lavash’s origin, UNESCO made it clear – lavash is Armenian food, but good enough to be called heritage of humanity.

Of course, some countries still try to manipulate it, bringing in arguments about other origins, but in vain.

The inclusion of lavash onto the list makes it Armenia’s fourth listing on the UNESCO cultural heritage list. Others include Khachkars (cross stones), Duduk (musical instrument made from apricot tree wood) and national epos “David of Sassoun”.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Armenian Lavash” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582685841871{padding-bottom: 100px !important;}”][vc_column][vc_single_image image=”12157″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.iarmenia.org/lavash/” css=”.vc_custom_1582686184722{padding-top: 30px !important;padding-bottom: 20px !important;}”][vc_column_text]National cuisine is essential to form the national culture. It holds the history of the country and the people. Culinary traditions of Armenia originate from ancient times. The prominent features of Armenian cuisine were founded at least a thousand year ago before Christianity. It is distinctive and unique and was formed under the influence of different environmental, social, geographical, economic and historical factors.

Armenian cuisine is famous for its traditional flat, thin and soft bread called Lavash. You can dry and keep it for quite a long time. One can’t imagine a festive table without lavash![/vc_column_text][vc_row_inner css=”.vc_custom_1582685925340{padding-top: 20px !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”14118″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.iarmenia.org/lavash/” css=”.vc_custom_1582685621032{padding-bottom: 20px !important;}”][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Lavash not only occupies the highest place in Armenian cuisine but also symbolizes life and wisdom. In ancient times, Armenians used lavash during battles. It lasted long and saved the soldiers from starvation. Mothers cooked lavash dried it and soldiers took it with them.

It plays a ritual role in weddings, where people place it on the shoulders of newlyweds to bring fertility and prosperity. The group work in baking lavash strengthens family, community and social ties.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]Unlike most other types of bread, Armenian Lavash does not contain a yeast or traditional bread starter. This makes Lavash healthy and suitable for almost any diet.

The national paper like bread is baked in tonir and they are so transparent that the sun rays pass through them.

Because of the ”flexibility” of lavash, Armenians use it also as a plate, a saucepan, a spoon and even a napkin. We cook many dishes on the mild fire, covered with lavash. Traditionally Armenian people fold their food in lavash before eating.

A small group of women typically undertake its preparation. Young girls usually act as aides in the process, gradually becoming more involved as they gain experience. It requires great effort, coordination, and special skills.

A simple dough made of wheat flour and water is kneaded and formed into balls. Then they are rolled into thin layers. Then they are stretched over a special oval cushion that is then slapped against the wall of a traditional conical clay oven. After thirty seconds up to one minute, the baked bread is pulled from the oven wall.

Tradition is manifested in the cooking technologies. When making lavash, a special kind of fireplace – known as tonir. Tonir is a tapered cylinder, made of refractory clay and dug in the ground. It is used not only for that purpose but also for cooking soups and vegetables as well as smoked fish and poultry.

 

Men are also involved in the practices of making cushions and building ovens. They pass on their skills to students and apprentices as a necessary step in preserving the vitality and viability of lavash making.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582686110803{padding-top: 20px !important;}”][vc_column_text]

In 2014, UNESCO included Armenian bread – lavash, in the list of Intangible Cultural Heritage.

[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582686232276{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]It is commonly served rolled around local cheeses, greens or meats, and can be preserved for up to six months. You can make sandwiches, wraps from lavash, use it in soups and just cover the food with it.

Sometimes Armenian villagers bake a lot of lavash in autumn and stack high in layers to be used in winter. Then, when they want to use it, they rehydrate the bread by sprinkling water on it to make it soft again.[/vc_column_text][vc_column_text css=”.vc_custom_1582686535694{padding-top: 20px !important;}”]

Dried lavash is also used with Armenian traditional dish called Khash.

[/vc_column_text][vc_row_inner css=”.vc_custom_1582685925340{padding-top: 20px !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”12345″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.iarmenia.org/lavash/” css=”.vc_custom_1582686296595{padding-bottom: 20px !important;}”][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Khash is one of the most festive Armenian dishes. Armenians eat it mostly in the cold season with dried lavash bread which is crumbled into the broth. Sometimes another soft piece of lavash is used as a wrap.

Armenians cook it by boiling bovine shanks for hours until the tendon falls off the bones and the water becomes a thick broth. Many times cooked stomach pieces are also added to the dish. There is no salt used while cooking, but it is liberally seasoned with salt and crushed garlic after the dish is served.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]

Lavash is literally multifunctional!

[/vc_column_text][vc_column_text]It can serve as a plate, especially when making barbecue outside the city. So, if you haven’t taken any plates with you don’t worry. Just be sure you took a lot of lavashes. Not to mention that lavash is the tastiest thing ever when you take the meat from the fire with it.
Ranging from soft and limber to crisp, you can make cracker-type lavash into rounds or ovals.

As said above, you can sprinkle crisp lavash with water half an hour before serving. You need to wrap lavash in a kitchen towel, set aside to absorb the water until it softens. In some villages, Armenians bake lavash in autumn and store it for use throughout the winter. For this purpose, they dry lavash, stack in a pile and store it in a dry place and then soften before serving.[/vc_column_text][vc_column_text css=”.vc_custom_1582686590892{padding-top: 20px !important;padding-bottom: 20px !important;}”]

Soft lavash is easily adaptable for making wraps and sandwiches as well as for scooping up food. It goes particularly well with different kind of appetizers, offering a massive opportunity for culinary creativity.

[/vc_column_text][vc_column_text]Lavash is of an ancient origin and has not changed much over several thousand years. That is why today we can enjoy the taste and quality of the bread discovered by our ancestors. People saved the tradition of making lavash and continue doing it as simple as it is filling it with love of the Armenian land.[/vc_column_text][vc_column_text]

The Legend of Armenian Lavash

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One day during a battle, King Aram of Armenia was taken prisoner by the Assyrian ruler, Nebuchadnezzar. The Assyrian leader considered this to not be a victory over the Armenian king, so he said “I will deprive you of food for 10 days. On the 11th day, you and I will have an archery competition. If you win that means you are stronger than me, so I will let you go.”

Throughout the night Aram thought and then asked for the most beautiful shield to be brought to him from the Armenian troops stationed at the border of Assyria. Nebuchadnezzar did not object and he sent his messengers to the border to convey Aram’s wish. At first, Aram’s servants were puzzled by their king’s request—he didn’t need a shield. Then they realized why and began to pack the inside of the shield with thin pieces of bread called lavash. They handed the shield to the messenger.

The Assyrians were oblivious to the lavash secretly hidden inside. When Aram received the shield, he inspected it and said “This is not good enough. May I have another?”

This continued to happen each day before the competition, the Assyrians still completely unaware of the lavash they were carrying and supplying to King Aram.

On the 11th day, Aram and Nebuchadnezzar headed to the shooting range.
Nebuchadnezzar was very confident, sure that Aram, who had been left without food for 10 days, would be weak and spiritless. However the competition was not even close—Aram won by far, and then he returned to his country with honor. The lavash is what saved him, and for this reason, when he returned to his country the king demanded that only lavash will be baked in Armenia, not any other kind of bread.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Pita V.S Lavash” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582685841871{padding-bottom: 100px !important;}”][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”16063″ img_size=”large” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.askdifference.com/pita-vs-lavash/” css=”.vc_custom_1588920758368{padding-top: 30px !important;padding-bottom: 20px !important;}”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”16062″ img_size=”large” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.askdifference.com/pita-vs-lavash/” css=”.vc_custom_1588920750684{padding-top: 30px !important;padding-bottom: 20px !important;}”][/vc_column_inner][/vc_row_inner][vc_column_text]

Main Difference

[/vc_column_text][vc_column_text]The main difference between Pita and Lavash is that the Pita is a soft, slightly leavened flatbread baked from wheat flour and Lavash is a flatbread.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582687211499{padding-top: 10px !important;padding-bottom: 10px !important;}”][vc_column_text css=”.vc_custom_1582687728536{padding-top: 20px !important;}”]

Pita

[/vc_column_text][vc_column_text]In many languages, the word ‘pita’ refers not to flatbread, but to flaky pastries; see börek.

Pita ( or US: ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza crust.[/vc_column_text][vc_column_text css=”.vc_custom_1582687743311{padding-top: 20px !important;}”]

Lavash

[/vc_column_text][vc_column_text]Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş‎; Persian: لواش‎; Georgian: ლავაში) 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. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

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.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Lavash King of Armenian Breads” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582684030503{padding-bottom: 100px !important;}”][vc_column][vc_column_text]Probably one thing that Armenians wouldn’t forget when they sit at the table is bread. One thing that you will always notice in every Armenian table is a great amount of bread.

Armenia is one of the oldest countries with ancient history, culture and cuisine in Asia and the South Caucasus region. A nation that has a history of thousand years, decades and still from the ancient times Armenians knew how to make wine and bake bread. One of the prides of Armenian cuisine is our traditional and national bread Lavash. Ask any Armenian about the pride of our cuisine and they will certainly mention that flatbread.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582684479359{padding-top: 20px !important;padding-bottom: 10px !important;}”][vc_single_image image=”14118″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684085711{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]Lavash is a traditional Armenian thin bread that represents our national cuisine and originates from Ancient Armenia. The preparation of this demands special skills and great effort. Have you known that only women prepare and bake the flatbread? It is not a rule but it is a tradition that came from ancient times.

If you have read the article about barbeque, you will remember that in most cases fathers and brothers make the barbeque in the Armenian family. So making tools, ovens and the most important tool tondir (tonir-թոնիր) is the duty of men but preparing bread is the job of our women.

Well, there is an opposition in every rule and this one is not an exception. See our brave baker’s artistic jump into the oven. The video was shot by INSIDER.[/vc_column_text][vc_video link=”https://youtu.be/6go1batGbnk” el_width=”60″ align=”center” css=”.vc_custom_1582684209831{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]Generally, tondir is located underground. For making lavash, Armenians use flour, water, and salt. Firstly they make dough from wheat flour, water and form them into balls. Then the balls are rolled into thin layers and stretch them over an oval cushion. After preparing them with a special skill slap against the walls of the tondir. Waiting for a minute or sometimes thirty seconds, pull already baked list from the wall.[/vc_column_text][vc_single_image image=”14119″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684167460{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]According to the traditions, the preparation was a ritual of every family. The blending dough was a duty of the elder woman of the family and the preparation of it started with the rising of the Sun. Firstly they made the fire, then prayed and started making it. The process accompanied by nice conversations, songs, and jokes.

Want to know what is the tastiest Armenian sandwich? Of course, it is being made form Lavash, salty tasty cheese, greens, often meats. And the morning breakfast is ready. The taste you will remember forever because newly baked bread and the natural cheese with greens make the perfect combination.

Want to know what dish is impossible to imagine without this flatbread? Definitely Armenian Khash! For this dish, we dry the lists of bread beforehand and serve it with the dish. Then we add pour the dried parts into the Khash adding garlic and salt. That’s it! Khash is ready![/vc_column_text][vc_single_image image=”14120″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684248405{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]Two kings of Armenian cuisine come together when we are going to make the king Barbeque. According to the tradition, Khorovats becomes tasty when we put a few lists of Lavash under the deep oven (for gathering barbeque) and when we have done it we close them again with it. I promise you’re not going to forget that taste.[/vc_column_text][vc_single_image image=”14121″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684321094{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]If you are vegan and are nervous about how I speak about dishes with flatbread and meat. Don’t worry we have a vegan variety for you. What can be tastier than the fresh baked crispy bread and fresh natural Armenian greens or tomatoes and potatoes? Nothing!

 

In July 2014 our pride was added to UNESCO’s Intangible Cultural Heritage list as an expression of Armenian culture. Besides the cuisine, our pride has a ritual role in weddings. When the couple comes to the groom’s house, the mother of him puts a list of Lavash on the shoulders of newly married couples as a sign of prosperity and fertility.

Though the pride of the Armenian cuisine has a rich history and ancient origin, it still remains the top symbol of national dishes.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Armenian Lavash World’s Top 50 Breads” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”CNN Travel – Armenian Lavash, 50 of the World’s Best Breads” use_theme_fonts=”yes”][vc_column_text](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.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582683921936{padding-top: 20px !important;padding-bottom: 10px !important;}”][/vc_column][/vc_row][vc_row css=”.vc_custom_1582696056835{padding-top: 20px !important;padding-bottom: 100px !important;}”][vc_column][vc_column_text]

Lavash, Armenia

[/vc_column_text][vc_single_image image=”15959″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://edition.cnn.com/travel/article/world-50-best-breads/index.html” css=”.vc_custom_1588758599426{padding-bottom: 20px !important;}”][vc_column_text]When your Armenian mother-in-law comes towards you wielding a hula hoop-sized flatbread, don’t duck: Lavash is draped over the country’s newlyweds to ensure a life of abundance and prosperity.

Maybe that’s because making lavash takes friends.

To shape the traditional breads, groups of women gather to roll and stretch dough across a cushion padded with hay or wool. It takes a practiced hand to slap the enormous sheets onto the inside of conical clay ovens, where they bake quickly in the intense heat.

The bread is so central to Armenia’s culture it’s been designated UNESCO Intangible Heritage.[/vc_column_text][/vc_column][/vc_row]