Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka

Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka

People have baked the bread from a long time ago. At first, they were mixing the pounded grains with water and baking it on the hot stones; the process of baking bread was then completed over time and after discovering new techniques. Each country has its own bread baking culture. Lavash is one of the oldest breads in Iran which is made today in both traditional and modern ways.

Lavash is a thin and soft bread with approximately 3 mm diameter made of unleavened dough. It has also recognized by other names like Tanoori or Taftoon bread in Iran. At least three people are needed for making this bread each is responsible for a part of the job and mostly it has been conducted by women.

Today, the Lavash bread is still baked in the same traditional way in rural areas and neighbors take part in the process. A hole called tandoor is delved into the ground in the traditional way of making Lavash bread, dough is rolled out flat on a round piece of wood or metal on which a fabric has been stretched then this dough is slapped against the hot walls of tandoor. People use this traditional bread for blessing the wedding night in some regions of Iran in such a way that they put the bread on the shoulder of bride.  

Flatbread Making and Sharing Culture was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2017.


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