An unleavened, distant cousin of Naan, Lavash is made with flour, water, and salt and baked on the tandoor, or clay oven, and is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. Traditionally, the dough is flattened out, poppy or sesame seeds are sprinkled on, and then it’s slapped against the hot walls of the clay oven and cooked till it’s nicely toasted. In Armenia, it’s typically baked in an underground, cylindrical tandoor. The softer versions are used to make wraps. But the drier version that is like a cracker or a breadstick that can snap and pair deliciously with some hummus, olive oil, or tahini is our favorite way to consume this bread. For the uninitiated ones, if you like thin crust pizza, this bread is definitely for you. The digital world is riddled with innovative versions of lavash ranging from indulgent to healthy, and to healthy indulgence too! The amazing part about this is that it can be stored for up to a year.
As in many cultures of the Caucasus and the Middle East, bread and wheat are extremely important here. Families offer bread and salt to their houseguests. In such a scenario, Lavash has earned a special status worldwide for eating with khorovats, or barbecued meat, and spicy peppers or with salty cheese. But our favorite still remains straight out of the Torin with toasted sesame seeds on it as the aroma fills us and we wash it down with broth.
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