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This is probable since, as (HAB 2: 308a)<ref>{{cite book|last=Adjarian|first=Hrachia|title=Hayerēn armatakan baṙaran |publisher=Yerevan State University|location=Yerevan|page=308|volume=II|url=http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&query=%D5%AC%D6%85%D5%B7|language=Armenian}}</ref>
This is probable since, as (HAB 2: 308a)<ref>{{cite book|last=Adjarian|first=Hrachia|title=Hayerēn armatakan baṙaran |publisher=Yerevan State University|location=Yerevan|page=308|volume=II|url=http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&query=%D5%AC%D6%85%D5%B7|language=Armenian}}</ref>
Other etymologies, particularly those claiming Turkish or Armenian origins for the world, should be viewed with a high level of skepticism considering the recent controversy over the UNESCO World Heritage status of lavash bread, currently being disputed between several countries, including Turkey, Iran, Armenia, Turkmenistan, and Azerbaijan. <ref>http://www.iran-daily.com/News/56777.html<ref> <ref>http://www.azernews.az/nation/73965.html<ref>
Other etymologies, particularly those claiming Turkish or Armenian origins for the world, should be viewed with a high level of skepticism considering the recent controversy over the UNESCO World Heritage status of lavash bread, currently being disputed between several countries, including Turkey, Iran, Armenia, Turkmenistan, and Azerbaijan. <ref>http://www.iran-daily.com/News/56777.html</ref> <ref>http://www.azernews.az/nation/73965.html</ref>
==Preparation==
==Preparation==
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Lavash is made with ], ], and ]. The thickness of the bread varies depending on how thin it was rolled out. Toasted ]s and/or ] are sometimes sprinkled on before baking.
Lavash is made with ], ], and ]. The thickness of the bread varies depending on how thin it was rolled out. Toasted ]s and/or ] are sometimes sprinkled on before baking.
Traditionally the dough is rolled out flat and slapped against the hot walls of a ]. 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 ] traditions by the ]. 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 ]. In Armenia fresh lavash is used to wrap ] and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with ]s to make ] wraps. According to the Encyclopedia International, "Common to all Armenians is their traditional unleavened bread, lavash, which is a staple in the Armenian diet."<ref>{{cite book|title=Encyclopedia international, Volume 2|year=1980|publisher=Lexicon Publications|pages=39}}</ref>
Traditionally the dough is rolled out flat and slapped against the hot walls of a ]. 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 ] traditions by the ]. 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 ]. In Armenia fresh lavash is used to wrap ] and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with ]s to make ] wraps.
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.
History
Most modern food specialists claim that it originated in Armenia, whilst others state that it probably originated in Middle East. According to Peter Reinhart, "Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world".
Etymology
According to Adjarian, "lavash" is a Semitic borrowing. Compare Samaritan Aramaic ࠋࠅࠔ (lwš , “dough”), Aramaic ליש (layš), לישא (layšā, “dough”), Classical Syriac ܠܝܫܐ (layšā, “lump of dough”), absolute state ܠܝܫ (layš), all from the Aramaic base לוש (lwš, “to knead”). Further compare Akkadian (līšu, “dough, paste”), (lâšu, “to knead”), Hebrew לַיִשׁ (láyiš, “dough”), לָשׁ (lāš, “to knead”), Arabic لاث (laṯ, “to dip a slice in oil”), لواثة (luwāṯa, “flour powder sprinkled for preventing stickiness of dough”).
This is probable since, as (HAB 2: 308a)
Other etymologies, particularly those claiming Turkish or Armenian origins for the world, should be viewed with a high level of skepticism considering the recent controversy over the UNESCO World Heritage status of lavash bread, currently being disputed between several countries, including Turkey, Iran, Armenia, Turkmenistan, and Azerbaijan.
Preparation
Two women making lavash in a small restaurant in Yerevan, Armenia.
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.
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.
In art
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.
Albala, Ken. Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, Calif.: Greenwood. p. 5. ISBN9780313376269.
Khanam, R. (2005). Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) (1st ed.). New Delhi: Global Vision. p. 55. ISBN9788182200623.
Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality (2nd ed.). Montpelier, VT: Russian Life Books. p. 185. ISBN9781880100424.
Gil Marks (2010). Encyclopedia of Jewish Food. John Wiley and Sons. p. 355.
Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality (2nd ed.). Montpelier, VT: Russian Life Books. p. 185. ISBN9781880100424. Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.
Khanam, R. (2005). Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) (1st ed.). New Delhi: Global Vision. p. 55. ISBN9788182200623. 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.
Compare: Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. p. 334. ISBN9780544186033. Retrieved 2015-06-01. 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.
Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. p. 456. ISBN978-0192806819. 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.
Chattman, Lauren (2011). Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb. Storey Publishing. p. 202. ISBN978-1603427005. 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.
Morgan, Diane (2010). Skinny Dips. Chronicle Books. p. 14. ISBN978-1452100241. Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.
The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
Sergio O. Serna-Saldivar (2012). Cereal Grains: Laboratory Reference and Procedures Manual. CRC Press. p. 217. ISBN9781439855652. Lavash is another popular flat cracker bread with ancient roots in Armenia.
Albala, Ken (ed.). Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, Calif.: Greenwood. p. 5. ISBN9780313376269. ...on lavash, a traditional flatbread of Armenia similar to tortilla...
Chattman, Lauren (2011). Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb. Storey Publishing. p. 202. ISBN978-1603427005. 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.
Reinhart, Peter (2011). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Potter/TenSpeed/Harmony. p. 178. ISBN978-1607741299. Lavash, though usually called Armenian flatbread, also has Iranian roots (...)
Martirosyan, Hrach (2010). Etymological Dictionary of the Armenian Inherited Lexicon. Brill Academic Publishers. p. 305. ISBN9789004173378.
Irina Petrosian, David Underwood (2006). Armenian Food: Fact, Fiction & Folklore. Yerkir Publishing. pp. 26, 27. ISBN978-1-4116-9865-9. Women baking lavash is a theme that has always 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 Manuel Tolegian, an American artist of Armenian origin, was selected by US President Gerald Ford to hang in the White House Bicentennial Collection. The weekend open-air arts-and-crafts market in downtown Yerevan now offers countless lavash-related paintings and handiworks. These many renditions of happy women making lavash have almost becomes a tired cliché.
Different varieties of Lavash sold in Yerevan
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