In the Armenian Highlands, bread has been baked since at least the 3rd–2nd millennia BC. This is evidenced by the ovens and tonirs found in a number of ancient sites. An underground tonir from that period was discovered during excavations in the city of Artashat. The underground clay tonir is one of the first tools of Armenian cuisine.
Traditionally, lavash was prepared by women who gathered in a common tonir to bake bread. The process of making lavash was often a social and cultural event, where women worked, telling stories and singing.
A number of scientists (German Alexander Humboldt and others) consider Armenia to be the true homeland of wheat, which has no rival in the world in the richness of single-grain and double-grain varieties of wild wheat (up to 20 types).
The Meaning of the Name “Lavash”
The word “lavash” is derived from the method of its preparation. The dough is rolled out, stretched, and tossed between hands to make it thin and flexible. The name originates from the Armenian word “lavkash”, meaning “well-stretched”. The word matnakash also has a similar origin, which means drawing groove-shaped patterns on the surface of the dough with the fingers.
Why Was Lavash Created?
In ancient times, especially in the countries of the Armenian Highlands, lavash was created to have fresh bread for a long time. Unlike ordinary bread, which must be consumed quickly after baking, lavash, once made, could be kept for a long time and would not spoil. Once dried, it could be sprinkled with water to soften and become edible again.
How Lavash is Made
Making lavash was a whole ritual. Lavash dough is made from flour, warm water, yeast, and salt. After kneading, it is left to rise in a warm place. The dough is then divided into 300–400 gram pieces, rolled out with a rolling pin, and tossed between hands to stretch and thin it.
The stretched dough is placed on an oval cushion called a marzk, rafata, or badad, then slapped onto the hot walls of a tonir. Within 30 seconds to a minute, the lavash is baked and ready to be removed. The lavash pieces are first laid out individually in the sun to dry. Once dry, they are easily stacked on top of each other and moved to a special storage room, waiting for their turn to appear on the table – perhaps two days, perhaps three months.
The Legends of Lavash
- According to one of the legends, The Armenian Goddess of Grain, Ashora, wore a turban of golden wheat stalks. Her staff, later transformed into the rolling pin, had a unique power—if anyone discarded bread or crumbs as waste, it would fly from her hand, strike the offender’s forehead, and return. Over time, people learned to respect bread, and Ashora gifted her staff to humanity.
- In Armenian mythology, the father of gods, Aramazd places lavash on Astghik’s shoulder at her wedding to Vahagn. When it falls, he curses her, declaring that one who drops bread cannot be a wife or mother. The marriage is called off. Since then, placing lavash on a bride’s shoulder symbolizes prosperity in her new home and protects against the “evil eye.” Similarly, bread is placed on a newborn’s chest for protection.
- Armenians have sacred traditions about bread. It was never cut with a knife, only broken by hand, as cutting symbolized loss of well-being. Elders touched bread to their foreheads before eating. Bread was central to blessings, curses, and oaths: “This bread is my witness,” “May the bread you eat be forbidden,” and “Do not throw bread on the ground, or God will take your eyes.” The link between bread and the eye was deeply significant.
- According to legend, King Aram of ancient Armenia was captured by the Assyrian king Nosor and given 10 days in a cage before an archery contest that would decide his fate. Aram secretly requested his breastplate from the Armenian army, which hid thin sheets of bread inside. Unaware of lavash, the Assyrians unknowingly delivered bread to him daily. On the 11th day, Nosor expected Aram to be weak, but the Armenian bread had kept him strong. Aram won the contest, returned home in triumph, and decreed that lavash would replace thick breads, making it the king of Armenian bread.
Lavash as an Intangible Cultural Heritage
Armenian lavash is officially recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity.
This international recognition is an important milestone, especially in today’s globalized world, where nations strive to preserve their cultural identity. Registering lavash as part of Armenia’s cultural heritage strengthens national consciousness and enhances Armenia’s international reputation.
On September 23, 2023, the “Magic of Lavash” Festival was held for the first time in the village of Arevik, Shirak Province, initiated by the “Ardin” Foundation for Education, Culture, and Tourism Development with the support of the Ministry of Education.
It was dedicated to the 20th anniversary of the 2003 UNESCO Convention for the Safeguarding of the Intangible Cultural Heritage and the renewed appreciation, preservation, and appreciation of Armenian lavash bread, registered with UNESCO.
