What is lavash? The Armenian bread behind our name
Lavash is a thin flatbread, 2-5 mm thick, baked in under a minute — the base of Caucasus cuisine. What it is, how to eat it, and why it names El Lavash.
Lavash is a very thin flatbread — 2 to 5 mm thick — originally from Armenia and common across Georgia, Iran and Turkey. UNESCO listed it as Intangible Cultural Heritage of Humanity in 2014. It bakes in under a minute at high heat and is the base of much of Caucasus cooking.
How is lavash eaten?
It wraps grilled meat, cheeses and vegetables (like a wrap or shawarma), goes alongside stews, or is filled and baked. Fresh, it is flexible and rolls up; dried, it keeps for weeks and revives with a few drops of water.
Lavash, pita and tortilla are not the same
- Lavash: very thin, barely any leavening, rolls without breaking.
- Pita: thicker, with an air pocket inside to fill.
- Wheat tortilla: Mexican origin, different dough and flavour.
Why does it name El Lavash?
Lavash is the symbol of Caucasus home food: simple, handmade, shared at the table. That is exactly what we do — handmade Russian and Georgian food on the grill — with hot delivery in Lloret de Mar and across the Costa Brava.