Different cuisines and cooking styles are seen in the many regions and cultures of this world. Many appreciate the foods they grew up eating, especially the ones that are tied to their culture and heritage. Lavash is the name for a type of flatbread said to originate in Armenia. People have been eating this food for years, all around the world. Also called Armenian lavash bread, this is often prepared homemade. However, there are restaurants and stores that have it available, including some in Los Angeles CA.
Lavash is known for being thin and soft. The unleavened flatbread is made in tandoor. This is consumed in many places, but especially in the area of Caucasus, Western Asia and locations nearby the Caspian Sea. This is the most popular bread in Armenia, Iran and Azerbaijan.
The key ingredients needed to make this recipe are water, flour and salt. Thickness of the food will depend on how well it is rolled. Poppy or sesame seeds can be added on top before the bread is set to bake in the clay oven.
Traditionally, dough is rolled out flat. Then it is slapped against hot walls of a clay oven. When fresh, this is often flexible. It will dry out quickly and become hard and brittle. The softer kind is easier to use for wrap sandwiches. The dried form can be stored for a long time, up to a year, and is often used in place of leavened bread in the Eucharist traditions by the apostolic church.
In villages of Armenia, the crisp version is stacked in layers for later use. When the time comes to use it, it can be rehydrated by sprinkling water over it. The dry form of lavash is used for making quick meals after rehydrated with water, cheese and butter. This dried food might also be broken up and added to khash.
Fresh lavash is often used for wraps that contain cheese and herbs. In Turkey, Iran and other parts of the middle east, this bread is used with kebabs to make special wraps. This is recognized as a staple of the Armenian diet. Lavase is another term used for the bread in Kashmir. This is a basic food that Kashmiri people eat regularly with breakfast. The Kashmir tradition is to give it to people, including relatives, friends and neighbors, as a good omen and symbol of abundance of food.
Lavash is popular in dishes and also in art. That is, many Armenian painters have been known to portray women baking this in artwork. The pieces are on display in museums worldwide. In fact, there is even a famous painting of this kind found in the bicentennial collection of the White House. Art featuring this food is available in many forms.
There are many recipes that call for this food item. The Internet can be used as a source for recipes, but some people gather recipes passed down from family. This bread can be added to many different dishes, soft or hard. It is a cuisine staple for Armenians and is enjoyed by people of other cultures and areas too.
Lavash is known for being thin and soft. The unleavened flatbread is made in tandoor. This is consumed in many places, but especially in the area of Caucasus, Western Asia and locations nearby the Caspian Sea. This is the most popular bread in Armenia, Iran and Azerbaijan.
The key ingredients needed to make this recipe are water, flour and salt. Thickness of the food will depend on how well it is rolled. Poppy or sesame seeds can be added on top before the bread is set to bake in the clay oven.
Traditionally, dough is rolled out flat. Then it is slapped against hot walls of a clay oven. When fresh, this is often flexible. It will dry out quickly and become hard and brittle. The softer kind is easier to use for wrap sandwiches. The dried form can be stored for a long time, up to a year, and is often used in place of leavened bread in the Eucharist traditions by the apostolic church.
In villages of Armenia, the crisp version is stacked in layers for later use. When the time comes to use it, it can be rehydrated by sprinkling water over it. The dry form of lavash is used for making quick meals after rehydrated with water, cheese and butter. This dried food might also be broken up and added to khash.
Fresh lavash is often used for wraps that contain cheese and herbs. In Turkey, Iran and other parts of the middle east, this bread is used with kebabs to make special wraps. This is recognized as a staple of the Armenian diet. Lavase is another term used for the bread in Kashmir. This is a basic food that Kashmiri people eat regularly with breakfast. The Kashmir tradition is to give it to people, including relatives, friends and neighbors, as a good omen and symbol of abundance of food.
Lavash is popular in dishes and also in art. That is, many Armenian painters have been known to portray women baking this in artwork. The pieces are on display in museums worldwide. In fact, there is even a famous painting of this kind found in the bicentennial collection of the White House. Art featuring this food is available in many forms.
There are many recipes that call for this food item. The Internet can be used as a source for recipes, but some people gather recipes passed down from family. This bread can be added to many different dishes, soft or hard. It is a cuisine staple for Armenians and is enjoyed by people of other cultures and areas too.
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