Some modern food specialists claim that it originated in Armenia, or Turkey whilst others state that it probably originated in Iran. Food historian Gil Marks identifies the origin more generally as the Middle East, identifying the Persian nan-e lavash with the Arab khubz sajj and Lebanese markouk. Marks traces the history to the early innovation of cooking thin flatbreads on terracotta griddles. The earliest forms of bread were cooked as cakes either on heated rocks or in embers, but when griddles started to be used breads had to be made thinner to fully cook through without burning like the bread rakik described in the Bible. According to Marks, the wordlavash in its common English language usage usually refers to a type of leavened dough that was only made possible by the innovation of early ovens. In 2014, Lavash was described by the Intangible Cultural Heritage of Humanity as "an expression of Armenian culture". This decision led to protests in Azerbaijan, Iran, Kyrgyzstan, and Kazakhstan as they said that the food was "regional", not "Armenian".
Etymology
tentatively connects Armenian lavaš with dialectal լափ lapʿ, լուփ lupʿ, լովազ lovaz ‘palm, flat of the hand’, լափուկ lapʿuk, լեփուկ lepʿuk ‘flat, polished stone for playing’, լավազ lavaz ‘very thin’ and assumes derivation from Proto-Armenian *law- ‘flat’. He remarks that semantically this is conceivable since this bread is specifically flat and thin. Sevan Nişanyan connects both Armenian, Turkish and Kurdish words for lavash ultimately to Aramaic לושׁ root meaning "to knead".
Preparation
Lavash is made with flour, water, yeast, sugar and salt. It can also be made in an unleavened version by omitting sugar and yeast. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking. Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven, but modern recipes may adapt for cooking on a wok or tava.
Usage
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. In Armenian villages, 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. The dried bread is broken up into khash, while fresh lavash is used to wrap the Armenian specialty dish khorovats and to make other wraps with herbs and cheese. In Iran, Turkey and some Middle Eastern countries lavash is used with kebabs to make dürüm wraps like tantuni. In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Turkish cuisine lavaş can be used also for sweet dishes and served alongside some traditional Turkish dessert dishes like kaysefe, hasude, pestil kavurması, ağuz and helva. In modern recipes lavash can be used like pizza dough.
Traditions and customs
In Sabirabad District of Azerbaijan after a wedding when the bride comes into her 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 the Novkhani settlement, after a funeral, it is customary for people to prepare kyulchya, which sometimes consists of halva wrapped up in lavash. Dried lavash can be used for long-term storage and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church.
In art
Women baking lavash is a common theme that has inspired Armenian painters. One such portrait by the famous Soviet-era painter Minas Minassian is displayed at the National Museum of Art in Yerevan. A print of the painting Armenian Ladies Baking Lavash by Armenian American artistManuel Tolegian was selected by U.S. President Gerald Ford to hang in the White House Bicentennial Collection. The weekend open-air arts-and-crafts market in downtown Yerevan offers many lavash-related paintings and handiworks, with renditions of happy women making lavash having become a common sight.
