News - Traditional Baking: 30 Years of Lavash in a Tandoor

Chinar Sukiasyan has dedicated over three decades to the art of baking traditional Armenian lavash bread using a tandoor in the village of Arevik in the Shirak region. Despite modernization and a shift towards convenient electric ovens, Sukiasyan remains steadfast in preserving this age-old culinary tradition. Once, the sight of lavash baking in every other household was common, but today, the practice is being kept alive by only a handful of families. The tandoor, an underground clay oven, bestows a unique flavor upon the bread, something that remains unrivaled by modern technology. Her commitment has attracted those who value authenticity, thus shifting much of her work to a pre-order model primarily serving local residents and occasional visitors. This change reflects a broader trend of cultural preservation amid the wave of modernization sweeping across Armenia. As traditional markets dwindled, including her business at the market in Gyumri, Sukiasyan has successfully adapted, ensuring that the tradition of lavash in a tandoor remains, albeit in a new form that meets the demands of contemporary life.