Lavash: Difference between revisions

Revision as of 04:01, 10 July 2013

Revision as of 12:50, 10 July 2013

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==Background==

[[File:Making of lavash.ogv|thumb|In a small restaurant in Yerevan, Armenia, two workers are making a lavash.]]

Traditionally the dough is rolled out flat and slapped against the hot walls of a [[tandoor|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]]who pioneered the art of lavash making. 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 (dish)|Khash]]. Fresh lavash is also used with [[kebab]]s to make [[dürüm]] wraps or in Armenia to make ''burum'' which are wraps with herbs and cheese. According to the Encyclopedia International, "Common to all Armenians is their traditional unleavened bread, lav-ash, which is a staple in the Armenian diet."<ref>{{cite book|title=Encyclopedia international, Volume 2|year=1980|publisher=Lexicon Publications|pages=39}}</ref>

Lavash is made with [[flour]], [[water]], and [[salt]]. The thickness of the bread varies and depends on how thin it's rolled out. Toasted [[sesame seed]]s and/or [[poppy|poppy seeds]] can be sprinkled on before baking.