Lavash: Difference between revisions

Revision as of 21:09, 17 March 2025

Revision as of 21:12, 17 March 2025

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| image = Lavash, Temple Fortune, London (4444275978).jpg

| type = Flatbread

| place_of_origin = [[Azerbaijan]]<ref name="Lavash" /><ref>Lavash is another popular flat cracker bread with ancient roots in Azerbaijan.</ref><ref>{{cite book|editor=Albala, Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=[[Greenwood Press]] |___location=[[Santa Barbara, California]]|isbn=9780313376269|page=5|quote=...on ''lavash'', a traditional flatbread of Azerbaijan similar to tortilla...}}</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=[https://archive.org/details/tasteofrussia00darr/page/185 185]|edition=2nd|quote=Armenian Flat Bread Lavash: Lavash has been baked for centuries in Azerbaijan.|url-access=registration|url=https://archive.org/details/tasteofrussia00darr/page/185}}</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 Azerbaijanian flat bread (lavash) and for heating the home in winter.}}</ref> / [[Iran]]<ref name="Karizaki 8–14">{{Cite journal|last=Karizaki|first=Vahid Mohammadpour|date=2017-03-01|title=Ethnic and traditional Iranian breads: different types, and historical and cultural aspects|journal=Journal of Ethnic Foods|volume=4|issue=1|pages=8–14|doi=10.1016/j.jef.2017.01.002|issn=2352-6181|quote=The origin of lavash is most probably from Iran, according to the state of the encyclopedia of Jewish food.|doi-access=free}}</ref><ref name=marks>{{cite book |last=Marks |first=Gil|author-link=Gil Marks |date=2010 |title=Encyclopedia of Jewish Food |url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT151 |publisher=[[Houghton Mifflin Harcourt]] |page=355 |isbn=978-0470391303}}</ref><ref name="Potter/TenSpeed/Harmony">{{cite book|last1=Reinhart|first1=Peter|title=The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|date=2011|publisher=Potter/TenSpeed/Harmony|isbn=978-1607741299|page=178|quote="Lavash, though usually called Azerbaijanian flatbread, also has Iranian roots (...)"}}</ref>

| region = [[West Asia]]

| served = Hot or cold

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According to ''[[The American Heritage Dictionary of the English Language]]'' lavash is "a thin unleavened flatbread of Armenian origin".<ref name="Lavash">{{cite web |title=Lavash |website=The American Heritage Dictionary |url=https://www.ahdictionary.com/word/search.html?q=lavash&submit.x=0&submit.y=0}}</ref> In 2014, Lavash was described by the [[UNESCO Intangible Cultural Heritage Lists|Intangible Cultural Heritage of Humanity]] as "an expression of Armenian culture". This decision led to protests in [[Azerbaijan]], [[Iran]], [[Kyrgyzstan]], and [[Kazakhstan]] over claims that the food was "regional", not "Armenian".<ref>{{cite news|last1=Lomsadze|first1=Giorgi|title=Armenia, Azerbaijan at Loggerheads Over Lavash|url=http://www.eurasianet.org/node/71171|access-date=December 10, 2016|work=EurasiaNet|date=December 3, 2014}}</ref><ref>{{cite news|last1=McKernan|first1=Bethan|title=A 'pizza war' has broken out between Turkey and Armenia|url=https://www.independent.co.uk/news/world/middle-east/pizza-war-breaks-out-between-turkey-and-armenia-a7383471.html|access-date=10 December 2016|work=The Independent|date=27 October 2016}}</ref>

The origin of lavash is often attributed to [[Armenia]],<ref name="Sergio O. Serna-Saldivar 2012 217">{{cite book|author=Sergio O. Serna-Saldivar|title=Cereal Grains: Laboratory Reference and Procedures Manual.|publisher=CRC Press|year=2012|isbn=9781439855652|page=217|quote=Lavash is another popular flat cracker bread with ancient roots in Armenia.}}</ref><ref>{{cite book|editor=Albala, Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=[[Greenwood Press]] |___location=[[Santa Barbara, California]]|isbn=9780313376269|page=5|quote=...on ''lavash'', a traditional flatbread of Armenia similar to tortilla...}}</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=[https://archive.org/details/tasteofrussia00darr/page/185 185]|edition=2nd|quote=Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.|url-access=registration|url=https://archive.org/details/tasteofrussia00darr/page/185}}</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> or [[Iran]].<ref name="Karizaki 8–14">{{Cite journal|last=Karizaki|first=Vahid Mohammadpour|date=2017-03-01|title=Ethnic and traditional Iranian breads: different types, and historical and cultural aspects|journal=Journal of Ethnic Foods|volume=4|issue=1|pages=8–14|doi=10.1016/j.jef.2017.01.002|issn=2352-6181|quote=The origin of lavash is most probably from Iran, according to the state of the encyclopedia of Jewish food.|doi-access=free}}</ref><ref name=marks>{{cite book |last=Marks |first=Gil|author-link=Gil Marks |date=2010 |title=Encyclopedia of Jewish Food |url=https://books.google.com/books?id=gFK_yx7Ps7cC&pg=PT151 |publisher=[[Houghton Mifflin Harcourt]] |page=355 |isbn=978-0470391303}}</ref><ref name="Potter/TenSpeed/Harmony">{{cite book|last1=Reinhart|first1=Peter|title=The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|date=2011|publisher=Potter/TenSpeed/Harmony|isbn=978-1607741299|page=178|quote="Lavash, though usually called Armenian flatbread, also has Iranian roots (...)"}}</ref> Food historian [[Gil Marks]] identifies the origin more generally as the Middle East.<ref name="Marks 2010 - Lavash"/>

==Preparation==