Lavash (Persian: لواش, Armenian: լավաշ, Georgian: ლავაში,
Azerbaijanian: lavaş, from Turkish: lavaş; also known as lahvash
or cracker bread) a soft, thin flatbread of Armenian origin made with flour,
water, and salt. It is the most widespread type of bread in Iran, Armenia,
Azerbaijan and Georgia.
Left: Different varieties of Lavash
sold in Yerevan market.
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.
Traditionally the dough is rolled out flat and slapped against the hot walls of
a tandoor oven. This is still the method used all throughout Iran, Pakistan,
Azerbaijan, Armenia, Georgia, Turkey and in the United States.
While flexible like a tortilla when fresh, lavash dries out quickly and becomes
brittle and hard. The soft form tastes better and is easier to use when making
wrap sandwiches; however, the dry form can be used for long-term storage and is
used instead of leavened bread in Eucharist traditions by the Armenian Apostolic
Left: Traditional Armenian Lavash.
Dry, left-over lavash is used in Iran to make quick meals
after being rehydrated with water, butter and cheese. Lavash bread is also used
with kebabs. In Turkey, a meat kebab rolled in a lavash bread takes the name
"dürüm", possibly qualified by the kebab's first name. For example, an Adana
Kebab rolled in a lavash bread takes the name of "Adana dürüm", the most popular
dürüm type in Turkey.