Flat jewish bread12/16/2023 He is considered one of the most respected baking and pastry making teachers in America.Īccording to Peter Reinhart, after much research, lavash, although generally called “Armenian flat bread”, also has Iranian roots and is now consumed throughout the Middle East and the world. Peter Reinhart is a very famous American baker, professor and chef at Johnson & Wales University (Rhode Island) and author of many books such as Bread Revolution or American Pie. Some specialists claim that the origin of lavash bread is in Armenia, while others claim that it probably originated in Iran, or even more vaguely, in the Middle East. In Arabic and Persian, lavash is called لواش ( lawash), in Georgian: ლავაში, in Kurdish: nanê los (meaning “loaf of bread”), in Armenian: լավաշ, in Azeri: laves, loach or lavaş, in Turkish: laves or lavaş, also called yufka, and in Iraq: khubz rqāq. It is common to many countries and regions such as Armenia, Turkey, Iraq, Iran, Azerbaijan, and the whole Middle East, one of the most widespread in the whole Transcaucasus, West Asia and the countries surrounding the Caspian Sea. Lavash or lavash bread is a delicious unleavened flatbread traditionally baked in a tandoor, often used to make lavash wrap, or even lavash crackers.
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