"Making lavash is a form of worship, a spiritual experience," says Artak Zargaryan, highlighting the profound connection Armenians have with their culinary traditions, especially baking cherished lavash.
Though lavash was added to UNESCO's Intangible Cultural Heritage List a decade ago, Armenian food has yet to break onto the global scene in the same way as the cuisine of neighboring Georgia.
I first tasted lavash in Yerevan, at a restaurant named after the flatbread, where bakers rolled out huge ovals of dough and created perfectly blistered bread.
To taste this heritage, stroll through Yerevan to find cafés with herb-filled flatbreads, bakeries with gata—perfect with coffee—and bars offering complex red wines from the Ararat Valley.
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