lavash
Sign in to saveLavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is widespread in Armenia.
AI overview
Lavash is a thin, leavened flatbread traditionally baked in a tandoor or on a flat griddle, commonly found in the cuisines of the South Caucasus, West Asia, and areas around the Caspian Sea, with particular prominence in Armenia. It matters as a staple bread that reflects the culinary traditions and cultural identity of multiple regions across this geographic area.
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Key facts
- Food.name
- Lavash
- Food.image
- Lavash, Temple Fortune, London (4444275978).jpg
- Food.type
- Flatbread
- Food.place_of_origin
- Possibly Armenia or Middle East
- Food.region
- West Asia
- Food.served
- Hot or cold
- Intangible heritage.ICH
- Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka
- Intangible heritage.State Party
- Armenia
- Intangible heritage.ID
- 01181
- Intangible heritage.Region
- ENA
- Intangible heritage.Year
- 2016
- Intangible heritage.Session
- 11th
Article
11 sectionsContents
- Etymology
- History
- Preparation
- Serving
- Consumption
- Traditions and customs
- In art
- See also
- References
- Works cited
- External links
Lavash (; ) is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash is widespread in Armenia.
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, the making and sharing of flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.