What is the Difference Between Lavash and Flatbread?

Introduction of Lavash & Flatbread

Introduction Bread is a universal staple in various cuisines around the world, and the concept of flatbread has been embraced in diverse cultures for centuries. Among the many varieties of flatbreads, Lavash stands out as a distinct type, often seen in Middle Eastern, Central Asian, and Caucasian cuisines. While both lavash bread and flatbread may appear similar due to their flat, thin nature, they have notable differences in terms of preparation, ingredients, cultural significance, and use.

What is Lavash?

Lavash is a traditional Armenian, Persian, and Caucasian bread that is renowned for its soft texture and flexibility. Typically, lavash is made with a simple mixture of flour, water, and salt, and it's baked in a tandoor, an oven that uses direct heat. Lavash is notable for its large, thin, and round or rectangular shape. One of the defining characteristics of lavash is its thinness, which allows it to be used for wrapping or folding around various fillings, much like a soft tortilla.

Lavash is deeply ingrained in the culinary traditions of the South Caucasus, the Middle East, and parts of Central Asia. It has cultural significance in countries like Armenia, Azerbaijan, and Iran, where it is often used in celebratory meals, social gatherings, and traditional rituals. In fact, lavash was recognized by UNESCO as an Intangible Cultural Heritage of Humanity in 2014, emphasizing its importance in regional culture.

Preparation

Lavash dough is traditionally kneaded by hand and rolled out into a thin, almost paper-like consistency. It is then slapped onto the inner walls of a tandoor, where it bakes quickly due to the high heat. This method of baking gives lavash its distinctive texture and flavor, with a slightly charred exterior and a soft, flexible interior.