Breads: Armenian-style, and a Lavash story by Andrew Janjigian

‘Bread is the Staff of Life’. Who hasn’t heard that phrase before?

Life-sustaining Armenian breads come in various shapes, sizes, textures, and tastes.
The most notable Armenian bread is the national favorite – Lavash which ranges in texture from soft and pliable to crisp and cracker-like. It’s so versatile, it can be used as a utensil, plate, or even a napkin!

Soft, pliable lavash was used in making wraps way before wraps became a popular food item elsewhere around the world!

In addition to Lavash, other Armenian breads of note are Matnakash– an oval bread with symbolic indentations on the top; Bokon, a small, round bread thicker than lavash; Armenian Cracker Bread; various types of Chorag (or choreg) which can be savory or sweet, made into rolls or loaves; Koolunja – an old-fashioned version of chorag; and seasonal or specialty breads such as Tahini Bread, Banerov Hatz, and Dare Hats – to name a few!

An interesting article about Lavash appeared in Serious Eats which caught my eye because it was written by Andrew Janjigian, an extremely talented, passionate, serious author and baker.

I first learned of Andrew from his brother Dan “Jiggy’ Janjigian, whose kofte recipe can be found right here!
After this introduction, I immediately signed up for Andrew’s informative weekly ‘breaducational email’ called Wordloaf.

Andrew was kind enough to permit The Armenian Kitchen to share his Lavash article containing his recipe, and photo(s), with you!