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 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.
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.