An age-old wafer-thin flatbread that is surprisingly easy to make at home in the oven.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Radio Free Europe/Radio Liberty | 2021-11-22 15:07:34 |  10,805 Views |
Baking Armenian Lavash with bare hands Fire and love
Serious Mealtimes / Andrew Janjigian
After choreg the bread Armenians consider most fundamental is lavash. This wafer-thin blanket-sized bread is one of the oldest breads still made today.
The very first breads humans invented were probably baked directly on hot coals; later they were baked on the surface of heated flat stones. To cook this way without burning the loaves had to be rolled out very thinly and thus lavash was born. Lavash is so central to Armenian culture that it was recently added to UNESCO’s list of the Intangible Cultural Heritage of Humanity. (It also appears separately on that list as culturally important to Armenia’s neighbors Azerbaijan Iran Kazakhstan Kyrgyzstan and Turkey.) Today most lavash is cooked in underground clay ovens called tonirs more or less identical to an Indian tandoor oven or on a convex metal griddle called a saj.
