About lavas
Lavash (also spelled lavas or lavash) is a traditional flatbread that originated in the Caucasus region, including Armenia, Azerbaijan, Georgia, Iran, and Turkey. It’s a thin, crispy, and soft bread with a slightly puffed texture, typically made from wheat flour, water, salt, and sometimes yeas and butter .
Lavash is often served as a side dish or used as a wrap for various fillings, such as:-
Meats (kebabs, stews, or roasted meats)-
Cheeses (feta, goat cheese, or ricotta)-
Vegetables (grilled, roasted, or pickled)-
Herbs (fresh or dried)-
Spreads (hummus, tapenade, or ajvar)
Lavash has cultural significance in the Caucasus region, where it’s often served at special occasions, like weddings and holidays. It’s also a staple in everyday meals, accompanying soups, stews, or salads.
The bread’s unique texture and flavor come from its traditional baking methods, which involve:-
Rolling out the dough very thin-
Cooking on a hot surface (stone, griddle, or oven)-
Briefly baking or grilling to achieve crispiness
Lavash is a delicious and versatile bread that’s worth trying!
Lavas Armenia me bana eak prakar ka bread hai ,jo naram patla , paka hua hota hai.Armenia me lavas eak pyakap prakar ke bread ke liye famous hai,2014 me lavas sanskriti kee avibayakti ke room me Armenia me upasthit hua tha.
Kuch food experts ka mannna hai ki lavas ki utpatti Armenia me hue thi, lekin kuch vishesyagya ka yeah bhi mannna hai ki lavas ki ki utpatti Iran me hue thi,Lekin aadikarik taur pe ese Armenia ka he mana jata hai.
Khadya vishesyagya marks ke anusar iski samanya bhasa ke upyog me yeah lavas sabd aamtaur pe eak prakar ke chilke wale aate ko dikhata hai,jisko aadhunik oven ke dawara sambhav banaya gya hai.
2014 me Lavas ko purdtah Armenian culture ke sanskriti ka hissa maan liya gya tha, jiske karan uske pados wale desh jaise Iran, Kyrgyzstan, Kazakhstan me eska birodh hua tha un logo ka kahna tha ki bhojan kshetreey hota hai na ki Armenia.
Country of Origin:- Armenia.
Ingredients:- flour butter, sugar, salt.
Baking temperature:- 180-200⁰c.
Baking timing:- 10-15 minutes ( jab tak Crispyaur sunhara na ho jaye
| Flour:- | 1kg. |
| Butter:- | 300gm |
| Salt:- | 20gm. |
| Sugar:- | 30gm. |
| Water:- | 300-400 ml |
Recipe:-
Process of making:-
1:- First take ingredients flour,sugar, salt and butter in a bowl.
Step2:- Put ingredients in spiral mixer and add water and knead until dough become smooth keep dough tightly.
Step3:-cut the dough according to your tray.
Step4:- rool the dough back side of tray like thick sheet, cut outside sheet, cut square and in rectangular shape, and if want flavour spread jawri seed, bajri seed , or seasmi seed.
Step 5:- Bake in Preheated oven at 200⁰c ( untill become golden and crispy).
