Lavash: What Cheeses Pair Best With This Thin Bread?

Lavash is a thin flatbread that is common in the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. It is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. This flatbread is usually leavened and traditionally baked in a tandoor or on a sajj. In modern recipes, lavash can be used like pizza dough. It can be used in both savoury and sweet dishes. Some of the cheeses that can be used with lavash are mozzarella, parmesan, cream cheese, cheddar, and sheep's milk cheese.

Lavash with different cheeses

Lavash is a thin flatbread that is common in the cuisines of the South Caucasus, West Asia, and the areas surrounding the Caspian Sea. It is especially popular in Armenia, Turkey, Azerbaijan, Kazakhstan, and Iran.

Lavash is extremely versatile and can be used in both savoury and sweet dishes. Here are some ideas for lavash with different cheeses:

Lavash with Sheep's Milk Cheese and Honey

This simple recipe for lavash flatbread or crackers with cheese and honey is a delicious snack. Roll out the lavash dough and place it on a sheet pan. Lightly season with salt and place in the oven at 425 degrees Fahrenheit for 8-10 minutes until golden brown. Take it out and let it cool. Place it on a plate with sheep's milk cheese and honey and enjoy!

Lavash Grilled Cheese Sandwiches

Add cheese to one side of the lavash, fold it over, and grill. You can use a variety of cheeses such as mozzarella, cheddar, or Parmesan.

Lavash Pizza with Mozzarella

Lavash can be used as a thin, crispy pizza crust. Top it with pizza sauce, fresh mozzarella, and your favourite toppings. Bake it in the oven until the cheese is melted and enjoy!

Lavash Crackers with Cream Cheese

Cut the lavash into small pieces or wedges and brush them with olive oil. Season with herbs and spices, and bake in the oven until crispy. Serve them with cream cheese and your favourite dips as a snack or appetiser.

Lavash Roll-Ups with Laughing Cow Cheese

Spread some Laughing Cow cheese on a sheet of lavash, place your favourite fillings in the centre, fold the sides, and roll it up tightly. This is a great option for a quick and easy lunch.

How to make Lavash

Lavash is a soft, paper-thin flatbread that is a staple in Armenian and Middle Eastern cuisine. It is used for wraps, as a utensil to scoop dips, and as an edible plate for dishes like kebabs.

Ingredients:

• 2 1/2 cups of all-purpose flour
• 1 teaspoon of white sugar
• 2 tablespoons of butter, melted
• 2 egg whites, beaten
• 2 tablespoons of sesame seeds
• Water
• Salt

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• In a large bowl, mix together the flour, sugar, and salt.
• Add water, 1 egg white, and melted butter to the dry mixture. Combine well to form a stiff dough.
• Knead the dough until it is smooth, which should take about 5 minutes.
• Divide the dough into 10 equal-sized balls.
• Roll each ball on a lightly floured surface until it is paper-thin.
• Place the rolled-out dough on an ungreased baking sheet.
• Brush the dough with egg white and sprinkle sesame seeds on top.
• Bake in the preheated oven for 10 to 12 minutes, or until it is browned.

Lavash is best enjoyed fresh, but it can be stored in a ziplock bag at room temperature for a couple of days or frozen for up to a month. To serve frozen lavash, lightly spray or brush it with water and reheat it slowly in the oven.

History of Lavash

Lavash is a thin flatbread that is integral to Armenian cuisine and is also common in the cuisines of South Caucasus, West Asia, and the areas surrounding the Caspian Sea. It is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. The bread is usually leavened and traditionally baked in a tandoor (tonir or tanoor) or on a sajj. However, the traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.

The origin of lavash is often attributed to Armenia or Iran, with food historian Gil Marks identifying its origin as the Middle East. The word "lavash" is derived from the Proto-Armenian word "*law*" meaning "flat". Sevan Nişanyan connects the Persian word for lavash to the Aramaic root "lwš" meaning "to knead". Gil Marks traces the history of lavash to the early innovation of cooking thin flatbreads on terracotta griddles. The earliest forms of bread were cooked as cakes on heated rocks or in embers, but when griddles were introduced, breads had to be made thinner to cook through without burning.

In 2014, "Lavash, the preparation, meaning, and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. This decision led to protests in Azerbaijan, Iran, Kyrgyzstan, and Kazakhstan, as the bread is considered a regional food rather than specific to Armenia. Lavash is similar to yufka in Turkish cuisine, but lavash is prepared with a yeast dough while yufka is typically unleavened.

Lavash is made with flour, water, yeast, sugar, and salt. However, it can also be made in an unleavened version by omitting sugar and yeast. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking. Traditionally, the dough is rolled out flat and slapped against the hot walls of a clay oven. In Armenian villages, dried lavash is stacked in layers and stored for later use. When it's time to rehydrate the bread, it is sprinkled with water to soften it. Fresh lavash is used to wrap the Armenian specialty dish khorovats and to make other wraps with herbs and cheese.

Lavash holds ritual significance in weddings, where it is placed on the shoulders of the newlyweds to bring fertility and prosperity. In Armenian culture, bread and wheat are important elements of lifecycle events and festivals. Families offer bread and salt to their house guests as a gesture of welcome. Hosts of births and weddings serve or display wheat kernels, special stews, and breads.

Lavash in Armenian culture

Lavash is a traditional thin flatbread that is an integral part of Armenian cuisine and culture. It is one of the most widespread types of bread in Armenia, and its preparation is typically a group effort by women, strengthening family, community, and social ties. The process of making lavash involves kneading a simple dough of wheat flour and water, forming it into balls, and then rolling the dough out into thin layers. These layers are then stretched over a special oval cushion and slapped against the wall of a traditional conical clay oven, where it bakes in 30 seconds to a minute.

Lavash is commonly served rolled around local cheeses, greens, or meats, and it can be preserved for up to six months. It is also used in religious ceremonies, such as the Eucharist, by the Armenian Apostolic Church. In Armenian culture, lavash plays a ritual role in weddings, where it is placed on the shoulders of the newlyweds to bring fertility and prosperity. It is also traditional for the mother of the groom to feed the couple lavash and honey, expressing a wish for good fortune and sweetness.

The word "lavash" is derived from the Armenian phrase "lav kashats," which means "well-stretched." The process of baking lavash is often accompanied by morning blessings and prayers, and there are even special songs that praise the taste of the bread. In ancient times, lavash was baked in large quantities from holiday to holiday, and the process could take one or two days.

Lavash is more than just a type of bread in Armenia; it is a symbol of strength and peace in the home. It is also believed to protect against the "evil eye," and so it is thrown not only on the shoulders of newlyweds but also on newborns.

Lavash with meat

Lavash is a soft, paper-thin flatbread that is a staple of Armenian and Middle Eastern cuisine. It is used for wraps, as a utensil for scooping dips, and as an edible plate for dishes like kebabs.

Ingredients:

• 450 g of beefsteak, cut into strips
• 1/4 teaspoon of ground black pepper
• 3 tablespoons of soy sauce
• 1 medium-sized red onion, sliced
• 3 teaspoons of olive oil
• 3 cloves of garlic, chopped
• 200 g of roasted Bulgarian pepper, canned and chopped
• 1/4 cup of dry red wine or beef broth
• 6 tablespoons of mayonnaise with your choice of spices
• 6 pieces of lavash, 20 cm in diameter
• 1 1/2 cups of lettuce leaves, torn
• 1 fresh tomato, finely chopped
• 1/4 cup of green onions, finely chopped

Method:

• In a large frying pan, heat 2 teaspoons of olive oil, then add the meat, black pepper, and 2 tablespoons of soy sauce. Cook for about 2 minutes, until the meat is pink. Transfer the contents to a bowl and cover to keep warm.
• Pour the remaining oil into the pan, add the onion and garlic, and cook for about 1 minute.
• Place the bell peppers in the skillet, add the wine and the remaining soy sauce, and bring to a boil.
• Put the meat back in the skillet and simmer for about 5 minutes.
• Spread mayonnaise sauce on each pita bread, then sprinkle with lettuce leaves, tomatoes, and green onions.
• Place 3/4 cup of meat filling on each sheet of pita bread and roll it up.

Lavash can also be used to make a variety of meat sandwiches, such as roast beef or turkey lavosh sandwiches.

Frequently asked questions