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Cereals and bread from Iran, Armenia, Azerbaijan, Turkey, Egypt
Wheat flour, water and salt are mixed with leaven kept from earlier dough, left to rise for a short time and flattened. The thin sheets are baked fast at very high heat, on the hot wall of a clay tonir (lavash), laid on hot pebbles (sangak) or on a hot sheet (bazlama). Made in 5 steps over 35 days – 36 days. The longest step, dry lavash for storage (optional), takes at least 30 days (UNESCO Intangible Cultural Heritage 2014). Salt is up to 2 % (Rezaiimofrad M 2013). Pediococcus pentosaceus, Weissella cibaria, Weissella confusa and Leuconostoc citreum and Yeasts including Kluyveromyces marxianus and Kluyveromyces aestuarii do most of the fermenting.
| Main step | at least 30 daysReported[unesco-lavash] | Dry lavash for storage (optional) |
|---|---|---|
| Temperature | 20–30 °CMeasured[ozdemir2024] | Shape and let it rise briefly |
| Salt | up to 2 %Set[rezaiimofrad2013] | Mix the dough with salt and leaven |
| Acidity | pH 3.9Measured[ozdemir2024] | Build or refresh the leaven |
| Wheat flour, whole or white[pontonio2015][ozdemir2024] | |
| Water · Some Armenian bakers add a little milk to the warm water for lavash[unesco-lavash] | |
| Below 2 g per 100 g of bread | Salt · The Iranian standard limit; most rural bakery samples in one survey were above it[rezaiimofrad2013] |
| Leaven (old dough or sourdough) · Lavash bakers state that they use only leaven, with no other raising agent[unesco-lavash] | |
| Starter | backslop (old dough / sourdough); baker's yeast, and baking soda in some Iranian bakeries, in modern practice |
Total time across the recorded steps: 35 days – 36 days
What changes: Flour and water refreshed day after day sour into a leaven
Output: active leaven.
Microbes at work in this step
lactic bacteria and yeasts multiply with each refreshment
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
These breads are leavened with old dough or sourdough like European sourdough loaves, but the dough is flattened thin and baked in minutes at very high heat in clay ovens or on hot stones and sheets.
Fermentation and baking only slightly lowered ochratoxin A from contaminated flour in a 2024 study, so the flour itself must be clean.
Hazards the sources name: Ochratoxin A from contaminated flour, only slightly lowered by fermentation and baking.
Every number is labelled with how it is known. How this atlas is made
