Bread has been an integral part of the human story.

From its humble beginning, bread has evolved over time. The elegant brioche, the modest baguette and the sassy sourdough are some mentions.

Walk into a bakery and the aroma of baking bread will envelope you with a warm and cozy feeling.

But this post is about Armenian Lavash, a simple rustic flatbread, widely consumed in Armenia, Iran, and Turkey. Compared to its sophisticated counterparts, Lavash is a simple bread to make, and a staple food, relished by all.

To know more about Lavash, I traveled to the Kotyak region in Armenia.  

Sergy’s place located in the village of Garni, offers a glimpse of the traditional Armenian cuisine. It also allows visitors to experience how Lavash is made.

What is Lavash?

It is a thin flatbread made with the usual ingredients of flour, water and salt.  

History of Lavash

Remnants of a Tonir or clay oven dating back to approx. 2000 years have been discovered in Armenia. So Lavash is an old staple. UNESCO has listed it as an intangible heritage since 2014.  

How is Lavash made?

To make Lavash you need flour, water, and salt. Knead them into a dough and leave it to rise. Divide the risen dough into small balls.

At Sergy’s place a room has the tonir kept warm and the dough ready for a demo.

Tourists who stop by for lunch and can experience the process.

Making Lavash is a ladies domain. Two aunties sit down near the tonir and start.

Step 1 – The dough balls are flattened by a rolling pin or by hand.

Step 2 – They are flipped over several times to stretch into an oval shape.

Step 3 – This thinly stretched dough is placed on a cushion.

Step 4 – The cushion acts as a padding and helps to slap the Lavash inside the tonir.

Step 5 – The coals below heat the tonir and the Lavash is baked in a few seconds. A hooked iron rod is used to fish out the Lavash when ready.

The bread is long, oval and flat in shape.

One of the ladies offer us the still warm Lavash, fresh from the oven. The bread is soft and chewy with no particular, taste. The freshly baked bread is taken to the lunch table.

Women are traditionally involved in the making of Lavash. The kneading and the baking the Lavash is physically demanding work. Making Lavash is a communal occasion. Women from the family gather to make batches for storing and eating.

How to eat Lavash?

Tear the Lavash to pieces and lay it on a plate. The classic way is to take herbs or salad greens and cheese, lay it on top of the bread. Roll the bread and eat. This was the precursor to the sandwich I guess.

Adding grilled meats or dipping the Lavash in soup are other popular ways to eat it.

Lavash can be stored for upto six months when kept dry. It can be moistened with water sprinkled on it when it is ready to be eaten.

If you have tried Lavash, how have you eaten it?