In 2017, Iran, Azerbaijan, Kazakhstan, Kyrgyzstan and Turkey succeeded in registering traditional flat breads including Lavash, Yufka and Katirma as a common cultural heritage on the UNESCO list. In this registration, Iranian Lavash Bread was one of the types of traditional breads, and other countries also introduced their role in this culture.
In Iran, the culture of baking Lavash Bread is a ritual that connects generations and keeps the taste of memories alive. From ancient ovens buried deep in the earth to simple nomadic Teak stoves, each baking method is a story of the lifestyle of the people of this land.
This culture, which is present in important moments of Iranian life, from weddings and celebrations to religious rituals, has been jointly registered worldwide among the countries of Iran, Azerbaijan, Kazakhstan, Kyrgyzstan and Turkey. Today, whether in modern urban ovens or in nomadic Teak stoves, baking Lavash Bread remains a symbol of solidarity and communal life.
Bread in Iranian culture is not just a food; it is a part of life's rituals that holds a special place in celebrations, mourning, and religious occasions, and its history dates back to the Stone Age.
The characteristics of Lavash Bread include its thinness, which is a maximum of 3 mm thick, and its crispness. White wheat flour (without bran) is also used in baking this Bread, and today, buckwheat, bran flour, barley flour, bulgur, and corn are also used in combination with wheat flour.
Other Iranian breads include “Sangak”, “Barbari”, “Taftoun”, “Nan Roghani”, “Nan Khoshk”, “Nan Shirmal” and “Fatir”.
Lavash Bread was first prepared in the Middle East and Iran; but today it is baked in many different regions and countries, and the culture of baking Lavash Bread has been registered on the UNESCO Intangible Cultural Heritage List as a symbol of the convergence of cultures.