Lavash
Flatbread / From Wikipedia, the free encyclopedia
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Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread[9] usually leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj, and common to the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea.[10][11][12] Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.[13] The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.[14]
Type | Flatbread |
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Place of origin | Armenia[1][2][3][4][5] / Iran[6][7][8] |
Region or state | West Asia |
Serving temperature | Hot or cold |
Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia | |
---|---|
Country | Armenia |
Domains | Food |
Reference | 985 |
Region | Europe and North America |
Inscription history | |
Inscription | 2014 (9th session) |
Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka | |
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Country | Iran, Kazakhstan and Kyrgyzstan |
Domains | Food |
Reference | 1181 |
Region | Europe and North America |
Inscription history | |
Inscription | 2016 (11th session) |
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.[15] 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.[16] Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.[17]