Culinary / Cooking in Yerevan

Why here

Lavash baking joined UNESCO's intangible heritage list in 2014, and Yerevan is where you learn it hands-on: master classes put you at the tonir, kneading and stretching the dough paper-thin before slapping it onto the hot clay wall, the move that separates bakers from tourists on the first try. Operators run formats from forty-minute bakery sessions to half-day classes that add tolma wrapping and gata pastry, usually ending at a table where your own lavash wraps the lunch. The bread is the entry point to the whole Armenian table, herbs, cheese, and apricots included, in a city where the food culture survived everything the twentieth century threw at it.