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Lavash in a market in Yerevan

Lavash (or Lawash , Persian ﻟﻮﺍﺶ Lavāsch , DMG lavas , Armenian լավաշ lavash , Kurdish Nane Sele , Azeri and Turkish lavas ) is an unleavened flatbread , which mainly in the Armenian , Azerbaijani , Turkish , Kurdish and Persian cuisine , as well as in Georgia is used. The dry lavash is used as a host in the Armenian church .


Baking lavash in tandoor in Armenia.

The three ingredients of the original recipe are just flour , salt and water . The dough was placed on the hot surfaces of the oven and spread out into smaller flatbreads or into very large ones with a diameter of up to 40 cm. It is considered the most eaten bread in Armenia ("Armenian flatbread") and in Iran ("Persian flatbread"). A similar version of this bread exists in the United States, but it is a little softer to wrap food in. Freshly made lavash is easy to shape, but it dries quickly and then becomes crispy. That is why fresh lavash is also designed as a wrap or used as a rolled kebab shell ( called Dürüm in Turkey ). Special Lawasch bakeries also exist in German-speaking countries.


In November 2014, the UN cultural organization UNESCO decided in Paris to officially declare traditional Armenian lavash an intangible world cultural heritage .

Web links

Commons : Lavash  - collection of images, videos and audio files

Individual evidence

  1.  ( page no longer available , search in web archivesInfo: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.@1@ 2Template: Dead Link /  
  2. New entries in the UNESCO lists of intangible cultural heritage. In: Retrieved December 1, 2016 .
  3. Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia . UNESCO ; Retrieved November 28, 2014.
  4. Dance Capoeira and Lavash Bread are World Heritage Sites ., November 28, 2014; Retrieved November 28, 2014.
  5. Fighting dance capoeira and paper scooping from Japan are world cultural heritage . In: Zeit Online ; Retrieved November 28, 2014.