2. Lavash is made with flour, water, and salt. The thickness of the
bread varies depending on how thin it was rolled out.
Toasted sesame seeds and/or poppy seeds are sometimes sprinkled
on before baking.Two women making lavash in a small restaurant
in Yerevan, Armenia.Traditionally the dough is rolled out flat and
slapped against the hot walls of a clay oven. While quite flexible
when fresh, lavash dries out quickly and becomes brittle and
hard. The soft form is easier to use when making wrap
sandwiches; however, the dry form can be used for long-term
storage (almost one year) and is used instead of leavened bread
in Eucharist traditions by the Armenian Apostolic Church. In
Armenian villages, the dried lavash is stacked high in layers to be
used later, and when the time comes to rehydrate the bread, it is
sprinkled with water to make it softer again. In its dry form, left-
over lavash is used in Iran to make quick meals after being
rehydrated with water, butter and cheese.
3.
4. In Armenian villages, the dried lavash is stacked high in layers to
be used later, and when the time comes to rehydrate the bread, it
is sprinkled with water to make it softer again. In its dry form,
left-over lavash is used in Iran to make quick meals after being
rehydrated with water, butter and cheese. In Armenia the dried
bread is broken up into khash. In Armenia fresh lavash is used to
wrap Khorovats and to make wraps with herbs and cheese. In
Iran, Turkey and middle-east lavash is used with kebabs to
make dürüm wraps. According to the Encyclopedia International,
"Common to all Armenians is their traditional unleavened bread,
lavash, which is a staple in the Armenian diet."In Sabirabad
District of Azerbaijan after the wedding when the bride comes in
new house, her mother-in-law puts lavash on her shoulder and
says: "Let you come to the house of wealth, let your foot be
lucky". In Novkhani settlement after the funeral, as usual people
prepare kyulchya, which sometimes is halva wrapped up in
lavash.
