What Is Lavash?
If you're unfamiliar with Lavash, here's a simple introduction. Among humanity's oldest continuously made breads — UNESCO recognized lavash as Armenian Intangible Cultural Heritage in 2014. Lavash-making is a multi-generational ritual: women work in teams of three around the tonir (cylindrical clay oven), with one stretching the dough on a saddle-shaped cushion, one slapping it against the oven's interior wall, and one monitoring the 30-second bake. The paper-thin results emerge blistered and charred in spots. Fresh lavash softens within hours; dried, it stiffens and cracks but rehydrates instantly under a damp cloth — dried lavash stores for months and was historically critical to Armenian survival through winters. During Armenian weddings, lavash is traditionally placed on the shoulders of the newlywed couple for prosperity.
Where Does It Come From?
Lavash originated in Yerevan, Armenia. It's a beloved part of the local food culture and one of the dishes that best represents Armenia's culinary tradition.
What Does It Taste Like?
Lavash has a distinctive flavour. The combination of Flour, Water, Salt creates a taste that is characteristic of Yerevan's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Fresh (soft and pliable) or dried and rehydrated, wrapped around fillings
Where Can I Try Lavash?
The best place to try Lavash for the first time is in Yerevan, Armenia. If you can't travel there, look for restaurants specialising in Armenia cuisine in your city, or try making it at home using our recipe guide.
Is Lavash Suitable for Me?
Lavash traditionally contains Flour. Its spice level is 0, which may require adjustment for those sensitive to spice.
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Among humanity's oldest continuously made breads — UNESCO recognized lavash as Armenian Intangible Cultural Heritage in ...
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