Lavash — a dish of Armenian origin

Pita bread is a flat, very thin 0.2-0.5 cm, oval-shaped cake of more or less standard size, about 90-110 cm long, about 40-50 cm wide, weighing no more than 250 grams. Lavash is stored in suspended state by one piece until it cools, after cooling it is stacked by 8-10 rows. It dries quickly in the air and can be stored in dry state for a very long time.

Pita bread is baked from wheat (and in the past sometimes from a special grade of barley) flour in traditional ovens called “tonir” (also “tandir” in Uzbek).

Armenian lavash, the composition of which in its usual form is quite useful, cooked from rough flour in the far mountain Armenian villages.

Pita bread is a unique product. It has an unrivaled taste, easily recognizable and original, but it is prepared from a very limited number of products. The recipe for making Armenian pita bread, despite its antiquity, has not practically changed over the centuries and millennia. And finally, together with all other advantages, it can rightfully be considered one of the most useful varieties of bread.

In the modern world, pita bread is considered a purely Armenian dish, since it is in the Armenian cuisine that it is used as the main type of bread. And throughout the world it spread precisely from the Caucasus. By the way, the very name “pita” in translation from Turkic means “good food”, which hints at the knowledge of the ancient culinary specialists of the benefits and other outstanding properties of its composition.
How to cook Armenian pita bread? In the original, it is prepared from simple wheat dough mixed in water. Salt is rarely added to the composition of Armenian pita bread, since it is believed that pita bread should not change the taste of the dish with which it is served. The traditional recipe for making Armenian lavash necessarily uses the leaven. Usually, a small portion of the dough left after the previous baking is used as the leaven.

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 for wrapping meat, rice, various salads and dishes in it.

Often it is served on the table as a small tablecloth on which other products are placed and on which you can wipe your hands.

The main advantage of this type of bread is that while storing outdoors it dries quickly and can be stored for a very long time.

Considering that the composition of Armenian pita bread does not contain yeast, sugar, fats or eggs, it can be called the most dietary bread.