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. The lavash bread is also gets topped with a sprinkle of different seeds before baking the bread. There are some types of cracker bread offered in stores that are labelled as "lavash" or "lavas". This bread is far thinner than its authentic counterparts. When freshly cooked, the bread resembles a Mexican tortilla.
However, unlike the pliable tortilla, lavash turns hard and brittle as it dries out. The soft variant of this Middle Eastern bread is ideal for making sandwich wraps. However, in Armenian Eucharistic customs, the dry version of this bread is employed for long-term storage. If you want crispy and crunchy lavash, you can buy it from Rokitos.
The Origins of Lavas
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. The existence of lavash goes way back before the time the Bible was written because the bread is mentioned multiple times in the Bible.
Lavash Recipe Ingredients and Popular Methods of Preparation
The dough is flattened out in the classic lavash preparation. These unbaked flat lavashes get slapped on the hot walls of a tandoor or a wood oven. It is known as "t'onir" in Armenian, and "tanur" and "tendir" in Persian and Azeri. This classic lavash-making process is still used in Iran, Azerbaijan, and even the United States. Flour, salt, sugar, and water are the fundamental components in the lavash recipe, and the thickness varies depending on how they spread it.
Serving and Consuming Lavash
This bread is frequently combined with dips. Lavash is one of Armenia's national meals, and it is served with Harissa. This bread may be used as pizza bread, a wrap for a sandwich, or even a cracker. This dish is very good with grilled kebabs. These days, popular lavash variations are offered with a topping of spinach, tomatoes, lamb, olives, or goat cheese.
Variations of the Popular Lavash
Some current varieties are also available in flavoured forms, made with various spices and ingredients before baking. In addition to the components, the lavash dish in Iranian cuisine contains oil, butter, cheese, seeds and baked.
In Iranian cuisine, there is a bread known as "taftan," which is similar to lavash but thicker and spicier due to saffron and cardamom powder. In this regard, shirmal or sheermal, an Indian saffron-flavoured bread, is likewise related to lavash.
Lavash is not only the most crucial dish in Armenian cuisine, but it also represents life and wisdom. Armenians utilised lavash during conflicts in the past. It lasted a long time and kept the men from going hungry. Lavash was prepared by mothers, dried, and carried by troops. It is also placed on the shoulders of newlyweds as part of a wedding rite to promote fertility and wealth.Baking lavash as a group enhances family, community, and social relationships. It's usually served rolled around local cheeses and greens, and they keep it for up to six months in the fridge. Lavash may be used to make sandwiches, wraps, soups, or even cover food. In the autumn, Armenian villages may bake a large quantity of lavash and stack it high in layers for usage in the winter. They then rehydrate the bread by spraying water on it to make it soft again when they wish to use it. If you are also a fan of Lavash crackers or want to try it, you visit at Rokitos.com for crispy and crunchy lavash crackers.