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| image = Lavash, Temple Fortune, London (4444275978).jpg
| type = Flatbread
| place_of_origin = [[Armenia]]<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><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 name="Albala">{{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 name="Goldstein 1999 https://archive.org/details/tasteofrussia00darr/page/185 185">{{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>
| region = [[West Asia]]
| served = Hot or cold
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| Caption = Lavash making in [[Lahıc, Ismailli]], [[Azerbaijan]]
| ICH = Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka
|
| Domains = Food
| ID = 1181
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'''Lavash''' ({{lang-hy|լավաշ}}; {{Lang-fa|نان لواش}}) is a thin [[flatbread]]<ref>{{cite book|last1= Kipfer| first1= Barbara Ann|author-link1= Barbara Ann Kipfer|title= The Culinarian: A Kitchen Desk Reference|url= https://books.google.com/books?id=7xUafQwz2tkC| publisher= Houghton Mifflin Harcourt| publication-date= 2012|page= 334|isbn= 9780544186033|access-date= 2015-06-01|quote= 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.|date=2012-04-11}}</ref> usually [[leavened]], traditionally baked in a [[tandoor]] (''tonir'' or ''tanoor'') or on a ''[[sajj]]'', and common to the cuisines of [[South Caucasus]], [[West Asia]], and the areas surrounding the [[Caspian Sea]].<ref>{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA459|date= 1999|publisher=Oxford University Press |isbn= 978-0192806819 |page=456 |quote=Lavash a thin crisp bread usually made with wheat flour made in a variety of shapes all over the regions of the South 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. 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 a name for [[filo]] pastry.}}</ref><ref name="Marks 2010 - Lavash">{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref><ref>{{cite book|last1=Morgan|first1=Diane|title=Skinny Dips|date=2010|publisher=Chronicle Books|isbn=978-1452100241|page=14|quote=Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.}}</ref> Lavash is one of the most widespread types of bread in [[Armenia]], [[Azerbaijan]], [[Iran]] and [[Turkey]].<ref>{{cite web|url=https://www.smithsonianmag.com/travel/tastes-memory-lavash-and-armenian-identity-180958673/|title=Tastes of Memory: How to Bake an Authentic Armenian Lavash|work=[[Smithsonian (magazine)|Smithsonian]]}}</ref> The traditional recipe can be adapted to the modern kitchen by using a [[griddle]] or [[wok]] instead of the ''tonir''.<ref>{{Cite web|url=https://www.saveur.com/story/recipes/lavash/|title=Lavash|date=February 26, 2020}}</ref>
In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia"<!--Note that the exact quote of the inscription is at the bottom of the cited page; the text of the nomination at the top is different and not what was inscribed--> was inscribed in the [[UNESCO Intangible Cultural Heritage Lists|UNESCO Representative List of the Intangible Cultural Heritage of Humanity]].<ref name=unesco>{{cite web|title=Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, ''Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity''. Country(ies): Armenia|url= http://www.unesco.org/culture/ich/en/decisions/9.COM/10.3|website=unesco.org|access-date=16 March 2016|archive-date=March 17, 2016|archive-url=https://web.archive.org/web/20160317141436/http://www.unesco.org/culture/ich/en/decisions/9.COM/10.3}}</ref> In 2016, making and sharing flatbread (lavash, katyrma, jupka or [[saj bread|yufka]]) in communities of Azerbaijan, Iran, [[Kazakhstan]], [[Kyrgyzstan]] and Turkey was inscribed on the list as well.<ref name=unesco2>{{cite web|title=Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka|url= http://www.unesco.org/culture/ich/en/RL/flatbread-making-and-sharing-culture-lavash-katyrma-jupka-yufka-01181|website=unesco.org|access-date=1 December 2016|archive-date=1 December 2016|archive-url=https://web.archive.org/web/20161201212008/http://www.unesco.org/culture/ich/en/RL/flatbread-making-and-sharing-culture-lavash-katyrma-jupka-yufka-01181}}</ref> Lavash is similar to ''yufka'', but in [[Turkish cuisine]] lavash (''lavaş'') is prepared with a yeast dough while ''yufka'' is typically unleavened.<ref>{{Cite web|url=http://www.kulturportali.gov.tr/portal/inceekmekyapmavepaylasmakulturu|title=İNCE EKMEK YAPMA VE PAYLAŞMA KÜLTÜRÜ|website=Kültür Portalı}}</ref>
==Etymology==
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Gil Marks traces the history of lavash to the early innovation of cooking thin flatbreads on terracotta griddles. The earliest forms of bread were cooked as cakes either on heated rocks or in embers, but when griddles started to be used breads had to be made thinner to fully cook through without burning like the bread ''rakik'' described in the [[Bible]]. With the innovation of early ovens, thicker loaves became possible.<ref name="Marks 2010 - Lavash"/>
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 name="Albala">{{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 name="Goldstein 1999 https://archive.org/details/tasteofrussia00darr/page/185 185">{{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==
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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.
In Armenian villages, 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. The dried bread is broken up into {{lang|hy-Latn|[[khash (dish)|khash]]}} ({{lang|hy|խաշ}}), while fresh lavash is used to wrap the [[Armenian cuisine|Armenian]] specialty dish {{lang|hy-Latn|[[khorovats]]}} ({{lang|hy|խորոված}}) and to make other wraps with herbs and cheese.
In Iran, Turkey and some Middle Eastern countries lavash is used with [[kebab]]s to make {{lang|tr|[[dürüm]]}} wraps like {{lang|tr|[[tantuni]]}}. In its dry form, leftover lavash is used in Iran to make quick meals after being rehydrated with water, butter, or cheese.
In [[Turkish cuisine]] {{lang|tr|lavaş}} can be used also for sweet dishes and served alongside some traditional [[List of Turkish desserts|Turkish dessert]] dishes like {{lang|tr|[[kaysefe]]}}, {{lang|tr|[[hasude]]}}, {{lang|tr|[[pestil]] kavurması}} ('braised fruit leather'), {{lang|tr|[[ağuz]]}} and {{lang|tr|[[halva#
In Kashmiri cuisine, lavas is traditionally used with the morning tea, also known as [[Noon chai|Noon Chai]] or [[Noon chai|Sheer Chai]].<ref name=":0">{{Cite web |title=From Lavasa to Sheermal: Journey Through Kashmir's Bread Culture |url=https://www.slurrp.com/article/from-lavasa-to-sheermal-journey-through-kashmirs-bread-culture-1681137291276 |access-date=2024-03-08 |website=Slurrp |language=en}}</ref>
In modern recipes lavash can be used like [[pizza dough]].<ref>{{cite news |url=https://cooking.nytimes.com/recipes/1014102-lavash-pizza-with-tomatoes-mozzarella-and-goat-cheese |title=Lavash Pizza With Tomatoes, Mozzarella and Goat Cheese |first=Martha Rose |last=Shulman |work=[[The New York Times]] |date=2010-10-26 }}</ref>
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==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 Gallery of Armenia|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.
==See also==
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