Lavash bread

Lavash Bread is a type of traditional flatbread originating from the Middle East and Caucasus regions, particularly popular in countries like Armenia, Turkey, and Iran. This bread is characterized by being very thin, soft, and flexible, making it an ideal accompaniment for wrapping fillings or for use as a base in various dishes.

Lavash is generally made with wheat flour, water, and salt, and is cooked in a special oven called a tandoor or on hot surfaces, which gives it a texture that is slightly crispy in some parts and tender in others. Its preparation may vary slightly depending on the region, but it always maintains a simple and versatile profile.

Properties: Lavash bread is a light source of easily digestible carbohydrates. Being made primarily from wheat, it provides energy and small amounts of protein and fiber, especially if whole wheat flour is used. It is a low-fat and low-sodium bread, ideal for those seeking a nutritious and traditional option to accompany their meals.

In the Latin American culinary context, lavash bread may also be known simply as thin Arabic bread or oriental flatbread, although there are no very widespread exact synonyms due to its particular origin and preparation. It is commonly found in recipes that require flexible breads for making wraps, rolls, or to accompany dips like hummus or baba ghanoush.