Iran ยท Western Asia
Lavash
Also known as ูุงู ููุงุด, Iranian lavash
The Iranian cousin of Armenian lavash, stretched thinner still and baked against a tanoor wall, sold fresh and soft or dried into a long-keeping cracker.
Method
Tanoor Clay Oven
Hydration
52%
water to flour
Glycemic index
73
High GI
Energy
280 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 6
- chewiness
- 2
- aroma
- 4
- moistness
- 2
Scale 0โ10
Nutrition
per 100 g| Energy | 280 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 57 g |
| of which sugars | 0.5 g |
| Fat | 1 g |
| Fiber | 2 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Very thin dry sheet
- Crisp when aged
Typical ingredients
- Wheat Flour
- Water
- Salt
Similar breads
Closest sensory profiles in the Atlas.