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'''Lavash''' ( ] and {{lang-tr|lavaş}}; {{lang-ku|nanê loş}}; {{lang-fa|لواش}}; {{lang-ka|ლავაში}}), sometimes referred to as '''Turkish lavash''',{{#tag:ref|Most sources claim that it is of Turkish and Azerbaijani origin,<ref>{{cite book|last=Albala|first=Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376269|page=5}}</ref><ref>{{cite book|last=Khanam|first=R.|title=Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year=2005|publisher=Global Vision|location=New Delhi|isbn=9788182200623|page=55|edition=1st}}</ref><ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn=9781880100424|page=185|edition=2nd}}</ref> including the '']''.<ref name="Providedby"></ref><ref name="Providedby_a"></ref> |
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'''Lavash''' ( ] and {{lang-tr|lavaş}}; {{lang-ku|nanê loş}}; {{lang-fa|لواش}}; {{lang-ka|ლავაში}}), sometimes referred to as '''Turkish lavash''',{{#tag:ref|Most sources claim that it is of Turkish and Azerbaijani origin,<ref>{{cite book|last=Albala|first=Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376269|page=5}}</ref><ref>{{cite book|last=Khanam|first=R.|title=Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year=2005|publisher=Global Vision|location=New Delhi|isbn=9788182200623|page=55|edition=1st}}</ref><ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn=9781880100424|page=185|edition=2nd}}</ref> including the '']''.<ref name="Providedby"></ref><ref name="Providedby_a"></ref> |
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The ''Encyclopedia of Jewish Food'' states that its origin is ].<ref>{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref>|group="note"}}<ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn= 9781880100424|page= 185|edition= 2nd|quote= Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.}}</ref><ref name="Khanam">{{cite book|last= Khanam|first=R.|title= Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year= 2005|publisher= Global Vision|location=New Delhi|isbn= 9788182200623|page= 55|edition= 1st|quote= The t'onir is a round hole dug in the ground, which can be used for baking Armenian flat bread (lavash) and for heating the home in winter.}}</ref> is a soft, thin ] ]<ref> |
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The ''Encyclopedia of Jewish Food'' states that its origin is ].<ref>{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref>|group="note"}}<ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn= 9781880100424|page= 185|edition= 2nd|quote= Turkish Flat Bread Lavash: Lavash has been baked for centuries in Turkey and Azerbaijan.}}</ref><ref name="Khanam">{{cite book|last= Khanam|first=R.|title= Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year= 2005|publisher= Global Vision|location=New Delhi|isbn= 9788182200623|page= 55|edition= 1st|quote= The tandir is a round hole dug in the ground, which can be used for baking Turkish flat bread (lavash) and for heating the home in winter.}}</ref> is a soft, thin ] ]<ref> |
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Compare: {{cite book| last1 = Kipfer| first1 = Barbara Ann| author-link1 = Barbara Ann Kipfer| title = The Culinarian: A Kitchen Desk Reference |
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Compare: {{cite book| last1 = Kipfer| first1 = Barbara Ann| author-link1 = Barbara Ann Kipfer| title = The Culinarian: A Kitchen Desk Reference |
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| url = https://books.google.com/books?id=7xUafQwz2tkC| publisher = Houghton Mifflin Harcourt| publication-date = 2012| page = 334| isbn = 9780544186033| accessdate = 2015-06-01| quote = LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also called ARMENIAN CRACKER BREAD, CRACKER BREAD, or PARAKI, is a round, thin Middle Eastern bread that is soft like a tortilla or hard like a cracker.}}</ref> made in a ] (called ''tonir'' in Armenian) and eaten all over the ], ] and the areas surrounding the ].<ref>{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url= https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA459|date= 1999|publisher=Oxford University Press|isbn= 978-0192806819|pages=456|quote=Lavash a thin crisp bread usually made with wheat flour made in a variety of shapes all over the regions of the Caucasus, Iran (where it is often so thin as to be like tissue and can be almost seen through), and Afghanistan. It is leavened and baked in a tandoor. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten. The Turkish yufka is similar, but is unleavened and cooked on a griddle, called a saj. Its origins are ancient and it is also known as lavaş depending on the region. As in the other countries of this region large batches of this bread are made and stored for long periods. In Turkey they are stored on a board suspended by all four corners from the ceiling. The bread becomes dry and is restored by sprinkling with water and reheated as and when needed. Yufka is also used in the same way as filo pastry to encase various fillings.}}</ref><ref>{{cite book|last1=Chattman|first1=Lauren|title=Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb|date=2011|publisher=Storey Publishing|isbn=978-1603427005|page=202|quote=Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran.}}</ref><ref>{{cite book|last1=Morgan|first1=Diane|title=Skinny Dips|date=2010|publisher=Chronicle Books|isbn=978-1452100241|page=14|quote=Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.}}</ref> Lavash is one of the most widespread type of bread in ], ], ] and ].<ref>The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master</ref> |
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| url = https://books.google.com/books?id=7xUafQwz2tkC| publisher = Houghton Mifflin Harcourt| publication-date = 2012| page = 334| isbn = 9780544186033| accessdate = 2015-06-01| quote = LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also called ARMENIAN CRACKER BREAD, CRACKER BREAD, or PARAKI, is a round, thin Middle Eastern bread that is soft like a tortilla or hard like a cracker.}}</ref> made in a ] (called ''tandir'' in Turkish) and eaten all over the ], ] and the areas surrounding the ].<ref>{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url= https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA459|date= 1999|publisher=Oxford University Press|isbn= 978-0192806819|pages=456|quote=Lavash a thin crisp bread usually made with wheat flour made in a variety of shapes all over the regions of the Caucasus, Iran (where it is often so thin as to be like tissue and can be almost seen through), and Afghanistan. It is leavened and baked in a tandoor. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten. The Turkish yufka is similar, but is unleavened and cooked on a griddle, called a saj. Its origins are ancient and it is also known as lavaş depending on the region. As in the other countries of this region large batches of this bread are made and stored for long periods. In Turkey they are stored on a board suspended by all four corners from the ceiling. The bread becomes dry and is restored by sprinkling with water and reheated as and when needed. Yufka is also used in the same way as filo pastry to encase various fillings.}}</ref><ref>{{cite book|last1=Chattman|first1=Lauren|title=Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb|date=2011|publisher=Storey Publishing|isbn=978-1603427005|page=202|quote=Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran.}}</ref><ref>{{cite book|last1=Morgan|first1=Diane|title=Skinny Dips|date=2010|publisher=Chronicle Books|isbn=978-1452100241|page=14|quote=Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.}}</ref> Lavash is one of the most widespread type of bread in ], ], ] and ].<ref>The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master</ref> |
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In 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the ].<ref name=unesco>{{cite web|title=Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, ''Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity''. Country(ies): Armenia|url= http://www.unesco.org/culture/ich/en/decisions/9.COM/10.3|website=unesco.org|accessdate=16 March 2016}}</ref> 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.<ref name=unesco2>{{cite web|title=Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka|url= http://www.unesco.org/culture/ich/en/RL/flatbread-making-and-sharing-culture-lavash-katyrma-jupka-yufka-01181|website=unesco.org|accessdate=1 December 2016}}</ref> |
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In 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the ].<ref name=unesco>{{cite web|title=Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, ''Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity''. Country(ies): Armenia|url= http://www.unesco.org/culture/ich/en/decisions/9.COM/10.3|website=unesco.org|accessdate=16 March 2016}}</ref> 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.<ref name=unesco2>{{cite web|title=Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka|url= http://www.unesco.org/culture/ich/en/RL/flatbread-making-and-sharing-culture-lavash-katyrma-jupka-yufka-01181|website=unesco.org|accessdate=1 December 2016}}</ref> |
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.
Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form 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. In Armenian villages, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Armenia the dried bread is broken up into khash. In Armenia fresh lavash is used to wrap Khorovats and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with kebabs to make dürüm wraps. According to the Encyclopedia International, "Common to all Armenians is their traditional unleavened bread, lavash, which is a staple in the Armenian diet."
Women baking lavash is a common theme that has inspired Armenian painters. One such portrait by the famous Soviet-era painter Minas Minassian is displayed at the National Museum of Art in Yerevan. A print of the painting Armenian Ladies Baking Lavash by Armenian American artist Manuel Tolegian was selected by U.S. President Gerald Ford to hang in the White House Bicentennial Collection. The weekend open-air arts-and-crafts market in downtown Yerevan offers many lavash-related paintings and handiworks, with renditions of happy women making lavash having become a common sight.
Different varieties of Lavash sold in Yerevan
Preparing of lavash on saj in Azerbaijan
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