In many places in Armenia the traditional bread, the “lavash” is still baked one by one in an oven buried in the ground. Isn’t it hypnotic to watch?
Stoking the fire in the lavash oven which is buried in the ground.
The dough is rolled out…
…and passed on, in this case by throwing it through the air.
After throwing the dough from one hand to another to make it thinner, it is then spread on a cushion.
The cushion is used to slap the dough against the hot wall of the oven.
Within minutes the heat from the wall and the fire below is baking the bread.
The lavash is taken off the wall with an iron rod.
It’s held over the fire for a few more seconds until it’s ready.
Stacking the finished lavash for sale.
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