Lavash is a white bread made of wheat flour, a thin and flat bread known in Armenian cuisine. It is being baked in a traditional underground well called tonir. According to tradition, lavash dough was kneaded by the oldest woman of the house in ancient times. It is then divided into balls, rolled as thin as possible, and then is given form by hands in the air, placed on a special pad made of willow wood covered with a tarpaulin or mahogany. Bending on the hot tonir, the dough with the same pad is plastered on the tonir wall. The lavash is baked in just 30-40 seconds and immediately removed with a special stick with a sharp tip.

In Armenia, you can taste Armenian lavash everywhere and combine it with various dishes. You can take part in lavash baking masterclass at the ”Bash Garni” restaurant, located before to the famous Garni Temple. You can participate in the whole above described process of lavash baking and get acquainted with the features.