• We bake the real Armenian Lavash flat-bread

Armenian women are baking lavash in the old‐style bakery in Yerevan.

Unlike most other types of bread, Armenian Lavash doesn`t contain a yeast or traditional bread starter which makes Lavash healthier and suitable for almost any diet.

As many other flat breads, lavash is of an ancient origin and has not changed much over several thousand years. That is why today we can enjoy the taste and quality of the bread discovered by our ancestors.

The type of oven (touner) and utensil (crockery) had a great influence on distinctiveness of the culinary technique, diet, and particularly on uniqueness of the Armenian flat bread called Lavash.

Lavash bread dries well in several hours if placed unwrapped at room temperature, and can be kept well several months in a dry place.

Armenian lavash is a very thin bread that can be kept well in a dry place.

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Armenian flat bread Lavash

Armenian cuisine is one of the ancient cuisine in Asia and, according to the famous historian and ethnographist V.Pokhlebkin, the oldest in South Caucasus region.

The type of oven(touner) and utensil(crockery) had a great influence on distinctiveness of the culinary technique, diet, and particularly on uniqueness of the Armenian flat bread called Lavash.The prominent features of Armenian cuisine were founded at least a thousand year before Christianity and have been kept nearly unchanged over the next three thousand years. The type of oven (touner) and utensil (crockery) had a great influence on distinctiveness of the culinary technique, diet, and particularly on uniqueness of the Armenian flat bread called Lavash.

Throughout the ages, Lavash has not only occupied the highest place in Armenian cuisine but also acquired the sacramental meaning, symbolizing life and wisdom. Unlike most other types of bread, Armenian Lavash doesn`t contain a yeast or traditional bread starter which makes Lavash healthier and suitable for almost any diet. Armenian lavash is a very thin bread that can be kept well in a dry place.

Soft lavash is astoundingly multi-function type of bread easily adaptable for making wraps and sandwiches as well as for scooping upfood.

Another prominent feature of lavash is versatility, which allows it to be used as a spoon, a plate, a saucepan or a napkin. Ranging from soft and limber to crisp, cracker-type lavash can be made into rounds or ovals.

Crisp lavash can be sprinkled with water half an hour before serving, wrapped in a kitchen towel, set aside to absorb the water until it softens. In some villages, Armenians bake lavash in autumn to be stored for use throughout the winter. For this purpose, lavash is dried, stacked in a pile and stored in a dry place and then softened before serving.

Soft lavash is astoundingly multi-function type of bread easily adaptable for making wraps and sandwiches as well as for scooping up food. It goes particularly well with different kind of appetizers, offering a massive opportunity for culinary creativity.

As many other flat breads, lavash is of an ancient origin and has not changed much over several thousand years. That is why today we can enjoy the taste and quality of the bread discovered by our ancestors.

Caring for your Lavash

  • If lavash is comsumed within one or two days, you can store it at room temperature, wrapping it up completely in a kitchen towel or a plastic bag

    Cool storage

    For long-term storage,put lavash into a plastic bag and refrigerate it. Lavash can be kept soft for approximately 10 days without losing its taste and quality.

    Dry storage

    Lavash bread dries well in several hours if placed unwrapped at room temperature, and can be kept well several months in a dry place.

    How to soften Lavash

    To soften dried Lavash, sprinkle it with water half an hour before serving, wrap in a kitchen towel, set it aside and let it absorb the water until it softens.