20/06/2019
In olden pagan times, the Armenians were the only people who had a god of hospitality. This is explained by the unique hospitality of the Armenians. The kitchen always had a special place in the Armenian house. Its main part is tonir (tandoor), a variety of cylindrical clay stove-pit ovens, used in cooking and baking. Bread is considered to be sacred for the Armenians. One of the most ancient types of bread is lavash. The basis of the word is the preparation method: trundling the dough roll, and then throwing it from one hand to the other with skillful movements, pulling it well. Hence the name of lavash (well-toned - lav kash). Tonir is also the place of making of barbecue with farro, sweets as ghapama, flour products as gata and other dishes.
Lavash consists of wheat flour, water and salt, without yeast. Thanks to this, the bread can be stored for up to six months. The dough is kneaded in the evening, and before the baking the stove is heated in the morning for a long time so that the firewood at the bottom is burned till the end. In the kitchen, a large metal bowl is placed in which the dough is kneaded, dividing it into identical lumps. Lifting the dough, they are pulling it up on an ellipsoidal pillow, striking the bread on the wall of the tonir quickly and skillfully. Lavash is ready in a few seconds. On average, about 300 lavashes can be cooked daily.
In November 2014, the Intergovernmental Commission for the Safeguarding of the Intangible Heritage included the traditions of Armenian lavash baking in the list of the intangible cultural heritage of humanity. The application submitted by the Armenian side a year before, called "Lavash: the meaning and appearance of Armenian bread as a manifestation of culture", went through all the procedural steps set out in the UNESCO convention.
