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Revision as of 09:56, 17 September 2021
Lavash is a thin flatbread[1] usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea.[2][3][4] Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.[5] The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.[6]
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.[7] In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well.[8] Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.[9]