Lavash

Lavash has accompanied Armenian life since ancient times, long before the current borders of the Caucasus were drawn. It is mentioned in old accounts as everyday bread, kneaded in every household and shared at all tables, rich or modest. Its baking in the tonir, that cylindrical oven buried in the packed earth of courtyards and homes, reflects knowledge passed down from mother to daughter for generations, often during collective baking days when several families would gather. This bread has long transcended its nourishing role: offered at weddings, placed on the shoulders of newlyweds as a sign of prosperity, it holds strong symbolic value in Armenian culture. Its recognition by UNESCO in 2014 merely formalized a practice already living and continuous for centuries.

• 1 kg white wheat flour
• 500 ml warm water
• 1 teaspoon fine salt
• 1 teaspoon dry yeast or a little sourdough starter (optional depending on region)
• a little flour for the work surface

1. Mix the flour, salt, and warm water, then knead thoroughly until obtaining a smooth and elastic dough.
2. Let the dough rest under a damp cloth for several hours, allowing it to relax.
3. Divide the dough into balls, then stretch them by hand or with a rolling pin very thinly, until obtaining almost translucent sheets.
4. Spread each sheet on a rounded padded cushion or over the forearms, then slap it quickly and precisely against the hot interior wall of the tonir.
5. Let it bake for just a few moments, until the flatbread detaches itself from the wall, a sign that it is ready.
6. Remove the lavash using a long metal or wooden rod, then let it cool flat or hung on a pole.

Fresh lavash offers a supple and slightly soft texture, while once dried, it becomes crispy and keeps for many months. Its taste is plain and neutral, carried by a subtle note of toasted wheat and smoke left by wood-fire baking in the tonir. It is a modest bread, designed to accompany without ever overwhelming other dishes.