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Photographer's Note

Two women near the stove for baking lavash.

Lavash is a soft, thin unleavened flatbread made in a tandoor (called tonir in Armenian) and eaten all over the Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is the most widespread type of bread in Armenia, Azerbaijan, Turkey and Iran.

Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out.

Traditionally the dough is rolled out flat and slapped against the hot walls of a 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)

In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

Fis2, ikeharel, snunney, pierrefonds, Cricri oznaczył to zdjęcie jeko użyteczne

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Additional Photos by Piotr Fagasiewicz (PiotrF) Gold Star Critiquer/Gold Note Writer [C: 4788 W: 2 N: 8726] (42000)
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