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'Lavash' (Armenian: լավաշ; Georgian: 'ლავაში'; Persian: 'لواش'; Turkish: ''lavaş''; Azeri: ''lavaş''; also known as 'Lahvash' or 'Armenian cracker bread') is a soft, thin flatbread of Armenian origin[1], made with flour, water, and salt. The word Lavash is Armenian and has Turkish origin. [2]. It is the most wide-spread type of bread in Armenia, Azerbaijan and Iran.[3][4][5] Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products.
While soft, like a tortilla, when fresh, lavash is very quick to dry, becoming brittle and hard. The soft form is usually preferable, due to a better taste and ease of making wrap sandwiches, however the dry form can be used for long-term storage and is used instead of bread in Eucharist traditions by the Armenian Apostolic Church. Lavash bread is also used with kebabs. In Turkey when a meat kebab is rolled in a lavash bread it takes the name "Dürüm". And takes the kebab's first name. If, for example, an Adana Kebab is rolled in a lavash bread it takes the name of "Adana Dürüm" (which is the most popular dürüm type in Turkey).
Traditionally it is rolled out flat and slapped against the hot walls of a tandoor oven, also called "təndir" in Azerbaijani, ''tonir'' in Armenian, ''tanur'' in Persian and ''tandır'' in Turkish. This is still the method used all throughout Azerbaijan, Armenia, Iran, Turkey and in the United States.
★ Matnakash, another bread of Armenian origin
★ Yufka, a thinner variant of lavash of Turkish origin
1. http://dictionary.reference.com/browse/lavash
2. The American Heritage Dictionary of the English Language - Lavash
3. Counter Intelligence: Where to Eat in the Real Los Angeles - Page 201 by Jonathan Gold
4. Like Our Mountains: a history of Armenians in Canada - Page 469 by Isabel Kaprielian-Churchill
5. Making Classic Breads with the Cutting-edge Techniques of a Bread Master
★ Original Jack's Baking Company
★ Valley Lahvosh Baking Company
★ Lavash in Dictionary.com
★ International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.
While soft, like a tortilla, when fresh, lavash is very quick to dry, becoming brittle and hard. The soft form is usually preferable, due to a better taste and ease of making wrap sandwiches, however the dry form can be used for long-term storage and is used instead of bread in Eucharist traditions by the Armenian Apostolic Church. Lavash bread is also used with kebabs. In Turkey when a meat kebab is rolled in a lavash bread it takes the name "Dürüm". And takes the kebab's first name. If, for example, an Adana Kebab is rolled in a lavash bread it takes the name of "Adana Dürüm" (which is the most popular dürüm type in Turkey).
Traditionally it is rolled out flat and slapped against the hot walls of a tandoor oven, also called "təndir" in Azerbaijani, ''tonir'' in Armenian, ''tanur'' in Persian and ''tandır'' in Turkish. This is still the method used all throughout Azerbaijan, Armenia, Iran, Turkey and in the United States.
| Contents |
| See also |
| References |
| External links |
See also
★ Matnakash, another bread of Armenian origin
★ Yufka, a thinner variant of lavash of Turkish origin
References
1. http://dictionary.reference.com/browse/lavash
2. The American Heritage Dictionary of the English Language - Lavash
3. Counter Intelligence: Where to Eat in the Real Los Angeles - Page 201 by Jonathan Gold
4. Like Our Mountains: a history of Armenians in Canada - Page 469 by Isabel Kaprielian-Churchill
5. Making Classic Breads with the Cutting-edge Techniques of a Bread Master
External links
★ Original Jack's Baking Company
★ Valley Lahvosh Baking Company
★ Lavash in Dictionary.com
★ International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.
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