In the modern world, lavash is considered a purely Armenian dish, since it is in Armenian cuisine that it is used as the main type of bread. And all over the world it spread from the Transcaucasia.
By the way, the very name “lavash” in translation from the Turkic means “good food”, which hints at the knowledge of ancient culinary specialists and the benefits, and other outstanding qualities of its composition.
Lavash composition
How to cook Armenian lavash? In the original, it is made from a simple wheat dough mixed with water. Salt is rarely added to Armenian lavash, since it is believed that lavash should not change the taste of the dish with which it is served.
The traditional recipe for making Armenian lavash necessarily uses sourdough. Usually, a small portion of the dough left after the previous baking is taken as it. How to make Armenian lavash? All the dough is carefully rolled out, a thin sheet of it is put on a special wooden mold and loaded into a traditional Armenian oven – tandoor. Due to the thinness of the sheet, it takes very little time to prepare Armenian lavash – from 20 to 40 minutes.
When preparing pita bread, no spices, eggs, yeast or dairy products are ever added. This is the beauty and benefits of Armenian lavash – it is very dietary, even though its composition is made from flour.
How to store pita bread
It is noteworthy that Armenian lavash, being one of the most popular food products in the entire Middle East, is rarely used as an independent dish. Most often it is used to wrap meat, rice, various salads and dishes in it. It is often served as a small tablecloth on which other foods are placed and on which you can wipe your hands.
