Lavash: Difference between revisions

| Countries = [[Azerbaijan]], [[Iran]], [[Kazakhstan]], [[Kyrgyzstan]] and [[TurkeyKyrgyzstan]]

'''Lavash''' ({{lang-hy|լավաշ}}; {{Lang-fa|نان لواش}}) is a thin [[flatbread]]<ref>{{cite book|last1= Kipfer| first1= Barbara Ann|author-link1= Barbara Ann Kipfer|title= The Culinarian: A Kitchen Desk Reference|url= https://books.google.com/books?id=7xUafQwz2tkC| publisher= Houghton Mifflin Harcourt| publication-date= 2012|page= 334|isbn= 9780544186033|access-date= 2015-06-01|quote= 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.|date=2012-04-11}}</ref> 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]].<ref>{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA459|date= 1999|publisher=Oxford University Press |isbn= 978-0192806819 |page=456 |quote=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.}}</ref><ref name="Marks 2010 - Lavash">{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref><ref>{{cite book|last1=Morgan|first1=Diane|title=Skinny Dips|date=2010|publisher=Chronicle Books|isbn=978-1452100241|page=14|quote=Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.}}</ref> Lavash is one of the most widespread types of bread in [[Armenia]], [[Azerbaijan]], [[Iran]] and [[Turkey]].<ref>{{cite web|url=https://www.smithsonianmag.com/travel/tastes-memory-lavash-and-armenian-identity-180958673/|title=Tastes of Memory: How to Bake an Authentic Armenian Lavash|work=[[Smithsonian (magazine)|Smithsonian]]}}</ref> The traditional recipe can be adapted to the modern kitchen by using a [[griddle]] or [[wok]] instead of the ''tonir''.<ref>{{Cite web|url=https://www.saveur.com/story/recipes/lavash/|title=Lavash|date=February 26, 2020}}</ref>