armenia-lavash

Armenian Traditional Lavash

Lavash, sometimes referred to as Armenian lavash, is a soft, thin unleavened flatbread baked in a stone oven beneath the ground level, called tonir (tandoor). Lavash is the most widespread type of bread in Armenia.

Lavash, sometimes referred to as Armenian lavash, is a soft, thin unleavened flatbread baked in a stone oven beneath the ground level, called tonir (tandoor). Lavash is the most widespread type of bread in Armenia.

Lavash is made with flour, water and salt. The thickness of the bread varies depending on how thin it was rolled out. In Armenia the dried bread is broken up into khash (national dish), and the fresh lavash is used to wrap Khorovats (barbecue) and to make various wraps. The local women usually will bake the lavash in bulk and then store them to eat slowly for the next few months.  In ancient times it was used during battles and saved the soldiers from starvation, as it lasted long.

According to the legend in ancient times there was a king called Aram in Armenia. Once in a battle he happened to be captured by Assyrian king Nosor. He should stay hungry for 10 days and only after that compete with the king. He would be released only in case of victory. The following day Aram required his most beautiful armor to be brought from the Armenian army. The Assyrians returned home and brought the armor. None of them knew that there was the thinnest of breads hidden inside, who would have guessed that bread could be concealed in an armor! For 10 days Aram took different armors and every day declared that this was not the most beautiful one. On the 11th day Aram and Nosor entered into the arena. Assyrian king was sure that Aram had lost his spirit. Armenian bread has given him strength, he won the competition and returned home with honor.

Baking lavash is considered to be a unique culture in Armenia. Women baking lavash is a common theme that has inspired many Armenian painters. Armenian Lavash symbolizes life and work of the people, their wisdom.