Armenian cracker bread, also known as lavash, is a traditional type of crispy flatbread that originated in Armenia. This bread, like its name suggests, has a distinct cracker-like texture and is typically thin and unleavened.
Lavash is made from a simple mixture of flour, water, and salt, which is rolled out thinly into large, flat sheets. These sheets are then baked on a hot surface, such as a clay oven, resulting in a bread that is light, airy, and becomes crispy as it cooks. The baking process causes the lavash to form characteristic bubbles, giving it its distinctive appearance.
Armenian cracker bread has a mild, neutral flavor that pairs well with a wide variety of foods. It is commonly served with dips and spreads, such as hummus or baba ganoush, and often used as a wrap for sandwiches or used to hold various ingredients in rolled-up form. Its thin and flexible texture makes it ideal for rolling or folding, allowing it to be used for wraps and rolls without breaking.
Lavash is not only popular in Armenia but has also gained popularity in other Middle Eastern and Mediterranean countries, where it is used in similar ways. Its versatility, crispiness, and lightness make it a beloved staple in Armenian and Mediterranean cuisine, both as an accompaniment to meals or as a main component of dishes.
