Description
Lavash is a thin, soft Armenian flatbread baked at high temperatures in a tandoor-style oven.
Technical
During baking, the surface proteins and sugars undergo Maillard browning and caramelization, producing melanoidins and other flavor compounds. Steam generated from the dough’s moisture is trapped by the rapid heat transfer, keeping the interior moist and giving the bread a chewy texture. The gluten network, developed during fermentation, allows the dough to stretch thin without tearing.
Science
Primary Reaction
Maillard browning and caramelization of surface sugars and proteins
Sensory Profile
Aroma ()
warmtoastedslightly smokynuttybreadyearthyyeasty
Origin & History
Civilization
Armenian people