THE LAVASH BREAD

Lavash contains the history, the pain and the glory of an entire nation. You can lay the table with lavash, you can survive with lavash and you can take pride in lavash. Lavash is an important part of rations in every Armenian family. It is baked strictly in accordance with the old Armenian tradition, in a stone oven beneath the ground level, called “tonir”. The dough is made of wheat flour, water, salt and leaven. The baked bread is left to rest and dry in the sun for one or two hours, then collected and stored. Lavash is traditionally 60-70 centimeters long, 30-40 centimeters wide and 1.5-3 millimeters thick. It is easily digestible and highly nutritious in several regions of Armenia, specifically in the Ararat Valley, people bake lavash in autumn, dry it and store it for use during the entire winter season. To use lavash after drying, you just need to sprinkle some water on it and wrap it in a clean cloth. In a couple of minutes you will have your lavash bread soft and fresh again.

Many songs,  poems and stories have been dedicated to lavash; therefore we can proudly consider it one of the icons of Armenia.