Vegan Flatbread Recipe (Thick Lavash) - Lavender & Macarons (2024)

FAQs

What is the difference between lavash and flatbread? ›

Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.

Lavash Bread. Our signature Flax, Oat Bran & Whole Wheat Lavash breads are one of the healthiest bread options around, with the same great taste you've grown to love from Joseph's!

The legend of Armenian Lavash bread

Lavash is an Armenian flatbread made of flour, salt, and water only and is considered the country's national bread. It is rather thin and traditionally baked along the walls of a clay oven, referred to in Armenian as a 'tonir.

Lavash is so central to Armenian culture that it was recently added to UNESCO's Representative List of the Intangible Cultural Heritage of Humanity.

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

Lavash is a traditional thin bread that forms an integral part of Armenian cuisine.

Whole-wheat bread contains whole-grain flour, so it will give you the nutrients contained in the entire kernel, including a good amount of gut-healthy fiber, filling protein and energizing carbs. Look for "whole-wheat flour" as the first ingredient on the label, Gentile says.

Lavash can dry out over time as it loses moisture. One simple fix is to sprinkle water (either with a spray bottle or by wetting your fingers and shaking over the bread). We also recommend storing lavash in the freezer to help lock in the moisture.

How is lavash traditionally eaten? ›

The dried bread is broken up into khash (խաշ), while fresh lavash is used to wrap the Armenian specialty dish khorovats (խորոված) 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.

Lavash, also known as lavas lawas or lavasi, is a soft, flatbread from the Middle East. The name of this food is alternatively spelt as "lahvash," which means "cracker bread." This bread is also preferable in the Indian states.

Certain regions in Eastern and Western Armenia developed their own variations of grilled meat. Armenians eat various meats like mutton, beef and goat but the most popular meat in Armenian cuisine is pork.

But even though the whole gastronomic publicity about Armenia is built on meat (barbecues, fish, etc.), Armenian cuisine is rich on delicious vegan and vegetarian dishes. Even the New Year's dishes in Armenia traditionally were only vegetarian, and meat became part of it only from the mid-19th century.

Armenians in Turkey (Turkish: Türkiye Ermenileri; Armenian: Թուրքահայեր or Թրքահայեր, T'urk'ahayer lit. 'Turkish Armenians'), one of the indigenous peoples of Turkey, have an estimated population of 50,000 to 70,000, down from a population of over 2 million Armenians between the years 1914 and 1921.

Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes.

The term "Lavash" is said to be derived from a Turkish adoption of either the Arabic or Chinese word "lav," with the second element "ash," possibly referring to a meal or food. It's also probable that this term's origin is in Persian, Russian, or Caucasian.