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Cereals and bread from Iran, Armenia, Azerbaijan, Turkey
Wheat flour, water and salt are mixed with leaven kept from earlier dough, left to rise for a short time and flattened. The thin sheets are baked fast at very high heat; lavash on the hot wall of a clay tandoor (tonir), sangak on a bed of small river stones in an oven, bazlama on a hot sheet.
| Wheat flour, whole or white | [pontonio2015][ozdemir2024] |
| Water | [ozdemir2024] |
| Salt | A survey of bakeries near Isfahan, covering breads of all kinds, took under 2 g per 100 g of bread as its reference level; 64.5% of samples were above it[rezaiimofrad2013] |
| Leaven (old dough or sourdough) | Wikipedia says Armenian lavash may be leavened with yeast or with ttkhmor, a starter of dough from the previous batch[wp-lavash] |
| Starter | backslop (old dough / sourdough); baker's yeast, and baking soda in some Iranian bakeries, in modern practice |
Total time across the recorded steps: 5.1 days
What changes: Flour and water refreshed day after day sour into a leaven
Output: active leaven.
Microbes at work in this step
lactic bacteria and yeasts multiply with each refreshment
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wheat flour, water and salt are mixed with leaven kept from earlier dough, left to rise for a short time and flattened. The thin sheets are baked fast at very high heat; lavash on the hot wall of a clay tandoor (tonir), sangak on a bed of small river stones in an oven, bazlama on a hot sheet. Made in 5 steps over 5.1 days. The longest step, build or refresh the leaven, takes 5 days (Özdemir N 2024). Pediococcus pentosaceus, Weissella cibaria, Weissella confusa and Leuconostoc citreum and Yeasts including Kluyveromyces marxianus and Kluyveromyces aestuarii do most of the fermenting.
| Main step | 5 daysReported[ozdemir2024] | Build or refresh the leaven |
|---|---|---|
| Temperature | 20–30 °CReported[ozdemir2024] | Shape and let it rise briefly |
| Acidity | pH 3.9Measured[ozdemir2024] | Build or refresh the leaven |
These breads are leavened with old dough or sourdough like European sourdough loaves, but the dough is flattened thin and baked in minutes at very high heat in clay ovens or on hot stones and sheets.
In a 2024 lab study of sourdough bazlama, a Turkish flatbread, the researchers added ochratoxin A to clean flour at 5 and 10 µg/kg. Making the bread cut it by 45–55 %, and the authors caution that some of the drop may be breakdown products their test could not detect. Baking at about 300 °C for 10 minutes did not lower it significantly. Three of the four batches still held more than the 3 µg/kg limit set by Turkey and the EU, so the flour itself must be clean.
Hazards the sources name: Ochratoxin A added to flour at 5 and 10 µg/kg in a lab study of sourdough bazlama; bread-making cut it 45–55 %, but three of four batches stayed above the 3 µg/kg limit.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says the Persian army's bread sangak is first mentioned in the 11th century, and that the UNESCO Intangible Cultural Heritage List inscribed lavash as an expression of culture in Armenia in 2014. A separate 2016 listing covers lavash, katyrma, jupka and yufka flatbread culture in Iran, Azerbaijan, Kazakhstan, Kyrgyzstan and Turkey.
