BAKED GOOD LAVASH

“Defined as a thin flatbread^[9] usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea.^[10][11][12] It is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.^[13] The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.^[14]

In 2014, “the preparation, meaning and appearance of this traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.^[15] 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.^[16] It is similar to yufka, but in Turkish cuisine it is prepared with a yeast dough while yufka is typically unleavened.^[17]”