Lavash
Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread 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. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.
| Type | Flatbread |
|---|---|
| Place of origin | Armenia or Iran |
| Region or state | West Asia |
| Serving temperature | Hot or cold |
| Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia | |
|---|---|
UNESCO Intangible Cultural Heritage | |
Lavash making in Armenia | |
| Country | Armenia |
| Domains | Food |
| Reference | 985 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2014 (9th session) |
| Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka | |
|---|---|
UNESCO Intangible Cultural Heritage | |
| Country | Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey |
| Domains | Food |
| Reference | 1181 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2016 (11th session) |
In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.