Sergio O. Serna-Saldivar. Cereal Grains: Laboratory Reference and Procedures Manual.. CRC Press. 2012: 217. ISBN 9781439855652. Lavash is another popular flat cracker bread with ancient roots in Armenia.
Khanam, R. Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) 1st. New Delhi: Global Vision. 2005: 55. ISBN 9788182200623. The t'onir is a round hole dug in the ground, which can be used for baking Armenian flat bread (lavash) and for heating the home in winter.
Karizaki, Vahid Mohammadpour. Ethnic and traditional Iranian breads: different types, and historical and cultural aspects. Journal of Ethnic Foods. 2017-03-01, 4 (1): 8–14. ISSN 2352-6181. doi:10.1016/j.jef.2017.01.002. The origin of lavash is most probably from Iran, according to the state of the encyclopedia of Jewish food.
Reinhart, Peter. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Potter/TenSpeed/Harmony. 2011: 178. ISBN 978-1607741299. Lavash, though usually called Armenian flatbread, also has Iranian roots (...)
Kipfer, Barbara Ann. The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. 2012-04-11: 334 (2012) [2015-06-01]. ISBN 9780544186033. LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also called ARMENIAN CRACKER BREAD, CRACKER BREAD, or PARAKI, is a round, thin Middle Eastern bread that is soft like a tortilla or hard like a cracker.请检查|publication-date=中的日期值 (帮助)
Alan Davidson. The Oxford Companion to Food. Oxford University Press. 1999: 456. ISBN 978-0192806819. Lavash a thin crisp bread usually made with wheat flour made in a variety of shapes all over the regions of the South Caucasus, Iran (where it is often so thin as to be like tissue and can be almost seen through), and Afghanistan. It is leavened and baked in a tandoor. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten. Its origins are ancient and it is also known as lavaş depending on the region. As in the other countries of this region large batches of this bread are made and stored for long periods. In Turkey they are stored on a board suspended by all four corners from the ceiling. The bread becomes dry and is restored by sprinkling with water and reheated as and when needed. Yufka is also a name for filo pastry.
Morgan, Diane. Skinny Dips. Chronicle Books. 2010: 14. ISBN 978-1452100241. Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.
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