Tortilla vs. Lavash — What's the Difference?
By Urooj Arif & Fiza Rafique — Updated on March 26, 2024
A tortilla, typically made from corn or wheat, is a thin, round flatbread used in Mexican cuisine, whereas lavash is a soft, thin flatbread of Armenian origin, often used in wraps and sandwiches.
Difference Between Tortilla and Lavash
Table of Contents
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Key Differences
Tortillas, originating from Mexico, are integral to Mexican cuisine, made primarily from corn or wheat flour. They serve as the base for tacos, burritos, and quesadillas. On the other hand, lavash, with its roots in Armenia, is a versatile bread used in a variety of Middle Eastern and Mediterranean dishes, from wraps to the base for pizzas.
Corn tortillas are known for their distinct flavor and firm texture, which makes them ideal for dishes like tacos and tostadas, while lavash, typically made from wheat, offers a softer, more pliable texture perfect for rolling or wrapping ingredients.
Wheat tortillas, softer and larger than their corn counterparts, are commonly used for burritos and quesadillas. Lavash, similarly soft but often thinner, is favored for creating tight rolls without breaking, suitable for sandwiches or as a side to dips.
Tortillas are traditionally cooked on a griddle or comal, resulting in a slightly charred and smoky flavor. In contrast, lavash is often baked in a tandoor or oven, giving it a mild, slightly toasted taste.
The preparation of tortillas involves mixing the flour with water and sometimes lard or oil, then pressing into thin rounds before cooking. Lavash dough, while also starting with flour and water, may include yeast and is rolled out into large, thin sheets before baking.
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Comparison Chart
Origin
Mexico
Armenia
Primary Ingredients
Cornmeal or wheat flour
Wheat flour (may include yeast)
Texture
Corn: firm and gritty. Wheat: soft and flexible.
Soft, thin, and pliable.
Use in Cuisine
Base for tacos, burritos, quesadillas.
Wraps, sandwiches, side for dips.
Cooking Method
Cooked on a griddle or comal.
Baked in a tandoor or oven.
Compare with Definitions
Tortilla
A thin, round flatbread made from corn or wheat, essential in Mexican cuisine.
We used corn tortillas to make homemade tacos.
Lavash
Lavash is versatile, serving as a base for pizzas or rolled with fillings.
They baked a lavash pizza with fresh vegetables.
Tortilla
Corn tortillas are known for their firm texture and are used in dishes like tostadas.
The recipe calls for crispy corn tortillas as the base.
Lavash
Lavash is known for its ability to be rolled without breaking.
She rolled the ingredients tightly in the lavash.
Tortilla
Tortillas are often cooked on a griddle to achieve a slight char.
He flipped the tortilla on the griddle until it was perfectly toasted.
Lavash
Traditionally, lavash is baked in a tandoor or oven.
The baker slid the lavash into the oven until it was golden.
Tortilla
The dough for tortillas is typically made from flour, water, and fat.
She mixed the tortilla dough by hand before rolling it out.
Lavash
A soft, thin flatbread from Armenia, used in wraps and as a side.
For lunch, we had chicken wrapped in lavash.
Tortilla
Wheat tortillas are larger and softer, ideal for wrapping burritos.
She wrapped the ingredients tightly in a wheat tortilla.
Lavash
It's made from wheat flour and sometimes includes yeast for leavening.
The lavash dough rose slightly due to the yeast.
Tortilla
A tortilla (, Spanish: [toɾˈtiʎa]) is a thin, flat, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas tlaxcalli ([t͡ɬaʃˈkalli]).
Lavash
Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.
Tortilla
A thin disk of unleavened bread made from masa or wheat flour and baked on a hot surface.
Lavash
A thin unleavened flatbread of Armenian origin.
Tortilla
(Mexican cuisine) A flat round bread made out of cornmeal or flour.
Lavash
A soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking. Traditionally made in Armenia and other countries of the Caucasus and the Middle East.
Tortilla
(Spanish cuisine) Spanish omelette; an omelette containing potatoes and onions.
Tortilla
An unleavened cake, as of maize flour, baked on a heated iron or stone.
Tortilla
Thin unleavened pancake made from cornmeal or wheat flour
Common Curiosities
What is the main ingredient in a tortilla?
Tortillas are primarily made from cornmeal or wheat flour.
Is lavash always soft?
Yes, lavash is typically soft and pliable, although it can become crispier when toasted.
Can tortillas be made from ingredients other than corn or wheat?
While corn and wheat are traditional, variations may include other grains or gluten-free options.
Is yeast a common ingredient in lavash?
Yeast may be used in lavash to allow the dough to rise slightly, but it is not always necessary.
Can lavash be used in place of tortillas in Mexican cuisine?
While not traditional, lavash can be used as a substitute in wraps or for similar purposes.
How are tortillas traditionally cooked?
They are typically cooked on a hot griddle or comal, often resulting in a slight char.
What makes lavash suitable for wraps?
Its soft, pliable texture allows it to be rolled tightly around fillings without breaking.
Is there a difference in the preparation of dough for tortillas and lavash?
Yes, tortilla dough is typically mixed and pressed, while lavash dough is rolled out into thin sheets.
What distinguishes a corn tortilla from a wheat tortilla?
Corn tortillas have a firmer texture and a distinct flavor, whereas wheat tortillas are softer and more neutral in taste.
Can wheat tortillas be used for tacos?
Yes, wheat tortillas can be used for tacos, especially when a softer texture is desired.
Can lavash be made at home?
Yes, lavash can be made at home with basic ingredients like flour, water, and optionally, yeast.
How long can tortillas and lavash be stored?
Both can be stored for several days; tortillas may last longer if refrigerated, while lavash should be kept in an airtight container.
Are there gluten-free versions of tortillas and lavash?
Yes, gluten-free versions of both can be made using alternative flours.
What are the cooking methods for lavash?
Lavash is typically baked in an oven or tandoor.
Are tortillas or lavash better for health?
The healthiness depends on the ingredients and individual dietary needs; both can be part of a balanced diet.
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Written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
Co-written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
