This is an old revision of this page, as edited by Jezjez11 (talk | contribs) at 20:54, 28 September 2014 (→Etymology). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 20:54, 28 September 2014 by Jezjez11 (talk | contribs) (→Etymology)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff) For the Caribbean island, see Lavash Island. For the cheese, see Lavaş cheese. Varieties of lavash | |
| Type | Flatbread |
|---|---|
| Place of origin | Iran |
| Main ingredients | Flour, water, salt |
Lavash (Template:Lang-hy; Template:Lang-fa); Template:Lang-tr) is a soft, thin flatbread of Iranian origin. The word Lavash is a word in the farsi/persian language. The Encyclopedia of Jewish Food states that its origin is Middle East, most probably from Iran.
Background
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 villages in Armenia, 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. Fresh lavash is also used with kebabs in Iran and the Arabian Peninsula, or dürüm wraps in Turkiye According to the Encyclopedia International.
Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking.
Lavash is the most widespread type of bread in Armenia, Azerbaijan and Iran.
In Kashmir it is known as Lavase. It is one of the basic bread products; Kashmiri people consume it on a regular basis for breakfast. As a tradition, Kashmiri Pandits distribute lavase among neighbours, friends and relatives on several occasions, as a symbol of good omen and abundance of food. Lavase pieces with green walnut kernels folded between them are considered a delicacy.
This food is also known in English as lahvash or cracker bread.
- In a small restaurant in Yerevan, Armenia, two workers are making a lavash.
See also
- Taftan, an Iranian bread very similar to lavash, but thicker
- Sangak, another Iranian bread
- Barbari bread, another Iranian bread
- Matnakash, an Armenian bread
- Lavaş cheese
- Tandyr nan (ru:Тандыр-нан) - a Central Asian version of flatbread made in tandoor (thick)
References
- Notes
- References
- The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
External links
- Lavash in Dictionary.com
- International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.
| Bread | ||
|---|---|---|
| Types |  | |
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
 Category | ||
| Armenian cuisine | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Հայկական խոհանոց | |||||||||||||
| Ingredients |
| ||||||||||||
| Breads | |||||||||||||
| Soups | |||||||||||||
| Appetizers and salads | |||||||||||||
| Main entrées | |||||||||||||
| Grilled meats | |||||||||||||
| Beverages |
| ||||||||||||
| Desserts | |||||||||||||
| Instruments | |||||||||||||
| Iranian cuisine | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Ingredients |
| ||||||||
| Breads and nans | |||||||||
| Salads |
| ||||||||
| Cheeses | |||||||||
| Soups and āshes |
| ||||||||
| Dishes |
| ||||||||
| Sauces | |||||||||
| Hors d'oeuvre | |||||||||
| Sweets and desserts | |||||||||
| Beverages | |||||||||
| Instruments | |||||||||
| Related cuisines | |||||||||
