Lavash (Armenian: լավաշ; Persian: لواش; Turkish: lavaş; Azeri: lavaş; also known as Lahvash or Armenian cracker bread) is a soft, thin flatbread made with flour, water, and salt. It is the most wide-spread type of bread in Armenia and Iran.^[1][2][3] Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the USA label themselves as lavash, actual lavash is significantly thinner than those products. Persian (Local names: فارسی Fârsi or پارسی Pârsi)* is an Indo-European language spoken in Iran, Afghanistan and Tajikistan as well as by minorities in Uzbekistan, Turkmenistan, India, Pakistan, Azerbaijan, Armenia, Georgia, Southern Russia, neighboring countries, and elsewhere. ... The Azerbaijani language, also called Azeri, Azari, Azeri Turkish, or Azerbaijani Turkish, is the official language of Republic of Azerbaijan. ... Crisp bread Making Tortillas A flatbread is a simple bread made from flattened dough. ... Look up flour in Wiktionary, the free dictionary. ... Impact of a drop of water. ... This articles section called Other facts does not cite its references or sources. ... Binomial name Sesamum indicum Sesame (Sesamum indicum) is a crop grown primarily for its oil-rich seeds. ... Poppy at High Wood Cemetery, France. ...

While soft, like a tortilla, when fresh, lavash is very quick to dry, becoming brittle and hard. The soft form is usually preferable, due to a better taste and ease of making wrap sandwiches, however the dry form can be used for long-term storage and is used instead of bread in Eucharist traditions by the Armenian Apostolic Church. Lavash bread is also used with kebabs. Traditional tortilla making. ... For the death metal band from Sweden, see Eucharist (band) The Eucharist (or Communion or The Lords Supper etc. ... Official standard of Karekin II Catholicos of Armenia The Armenian Apostolic Church, sometimes called the Armenian Orthodox Church or the Gregorian Church, is the worlds oldest national church and one of the most ancient Christian communities. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab in an Afghan restaurant. ...

Traditionally it is rolled out flat and slapped against the hot walls of a tandoor oven, also called tonir in Armenian, tanur in Persian and tandır in Turkish. This is still the method used all throughout Armenia, Iran, Turkey and in the United States. An Indian chef places bread into a modern tandoor A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. ...

See also

• Matnakash, another bread of Armenian origin
• Yufka, a thinner variant of lavash of Turkish origin

Matnakash (Armenian: Õ„Õ¡Õ¿Õ¶Õ¡Ö„Õ¡Õ·) is a traditional Armenian bread. ... Yufka is a thin, round and unleavened flat bread (40-50 cm in diameter) made from especially wheat flour, water and table salt. ...

References

External links

• Original Jack's Baking Company
• Valley Lahvosh Baking Company
• Lavash in Dictionary.com
• International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.