How Lavash Bread Is Made In Armenia

Lavash, a traditional regional flatbread enjoyed around the South Caucasus and western Asia, is an essential part of Armenian, Iranian, and Turkish cuisine. We traveled to Yerevan, Armenia, to see how it’s made there and learn about the importance of lavash. In Armenia, the dough is thinly rolled out and slapped against a tonir (underground clay oven) to bake for a few seconds. When fresh, it can be eaten with cheese or kebab, or on its own. Special thanks to Tsirani Garden Restaurant and the Megerian Cultural Complex: MORE REGIONAL EATS CONTENT: How Italian Gorgonzola Cheese Is Made | Regional Eats How Traditional Italian Olive Oil Is Made | Regional Eats How A 100-Year-Old Vermont Creamery Makes Cheddar Cheese | Regional Eats -------------------