Naan vs. Lavash — What's the Difference?

Naan and lavash are both types of flatbread, integral to their respective culinary traditions, but they differ fundamentally in ingredients and preparation methods. On the other hand, lavash is an unleavened flatbread made primarily from wheat flour and water. The lack of leavening agents results in a thinner, more flexible bread.

Naan is traditionally made with wheat flour and is leavened with yeast or baking powder, which gives it a soft and fluffy texture. It is typically baked in a tandoor, a cylindrical clay oven, which imparts a distinct smoky flavor. Lavash is traditionally cooked on the walls of a tandoor or on a flat griddle, leading to a slightly crispy texture when fresh that becomes softer and more pliable as it cools.

The geographical origins and cultural significance of naan and lavash also highlight their distinctions. Naan is deeply rooted in Indian and Central Asian cuisines, often served with curry or kebabs, reflecting its importance in communal and familial settings. Lavash, meanwhile, is a staple in Armenian, Turkish, and Iranian cuisines, symbolizing prosperity and used in various ceremonies.

More variations in seasoning and flavoring distinguish naan and lavash. Naan often includes dairy products like yogurt or milk in its dough, contributing to its richness and tender crumb. It can also be flavored with garlic, herbs, or nigella seeds. Lavash, being simpler in its traditional form, is usually not seasoned, though modern variations may include sesame or poppy seeds.

The cooking method not only affects the bread's texture but also its appearance and usage. Naan's fluffy, tearable texture makes it an ideal accompaniment for scooping up sauces and gravies. Lavash, with its flexibility, is often used as a wrap for kebabs and other fillings or torn into pieces for dipping in hummus or baba ganoush.