How to Build an Armenian Tonir

12 mins read

Last Updated on September 16, 2022

To get the authentic, chewy lavash you crave, you must learn how to build an Armenian tonir. Zada and Leahy, two food writers, decided to go to Armenia to learn how to make this unique delicacy. They considered building their own tonir, but knew their readers would find it aspirational. In their new book, they reveal the secrets of Armenian cuisine.


The traditions of building an Armenian tonir date back to ancient times. According to legend, Vahagn, the god of war, was destined to marry the goddess of love, Astghik. However, the king of the gods, Aramazd, decided to place a piece of lavash on the shoulders of each god, and Astghik fell and dropped it. As a result, the gods decided that Astghik could no longer be her wife and mother and forced them to remain lovers forever.

The tonir is made from thick clay coils. The tonir is normally about five feet high, and two to three feet in diameter at its rim. In pre-Christian times, the tonir was regarded as a symbol of the sun. It is said that when a woman kneaded dough or baked bread, she was bowing to the tonir.

In Armenia, lavash is made in tonirs. It is made from local clay and baked by hand. During the tonir baking process, the dough is pressed against the walls of the tonir. The bread then remains fresh for approximately 40 days and is eaten with the bare hands. This tradition has lasted for centuries. It is a cultural practice that promotes intergenerational relationships and strengthens social ties.

The Tonir is a wedding venue in Armenia. The village of Vaghatin is home to 700 people and a picturesque tenth century monastery complex called Vorotnavank. Founders of the Tonir have roots in Vaghatin. The village is currently under transformation. In the future, the Tonir Village will have weddings both in Armenia and around the world.


The history of the Armenian tonir dates back to antiquity. It was used to heat homes in the ancient world, and the opening of the tonir was usually covered with a lid and a thin blanket to keep the warmth in. The tonir was a popular cooking tool, and the earliest tonirs were five feet high, with a slightly truncated cone. These pots were also used to cook food, including bread, gata, harissa, and ghapama. Family members would gather around the tonir and tell stories.

The tonir was a ring-shaped oven, buried about one meter (three feet) underground. Its stone and clay walls allowed it to stay hot. The women who baked bread typically worked in teams, and if men entered the bakery, it was considered bad luck. Each woman had a specific role to play: the inexperienced women passed balls of dough to the more experienced women. The bread was baked in seven stages, one for each stage. Traditionally, the first lavash from the tonir would be given to a sick person, and it was a sign of health.

The history of Armenian tonir is fascinating. The ancient Armenians used the tonir for all sorts of purposes. They used it to cook food, as well as use it as a mystical gateway to the lower world. The active volcano south of Mount Ararat is called Tondrak in Armenian. Throughout history, the tonir has been used to make bread, roast meat, and bake lavash.

Aside from bread, another traditional dish is ghapama, a pumpkin-based dish. The tonir was used to cook this delicious dish. A ghapama is stuffed with butter, dried fruit, and honey, and then baked in the tonir. This dish was popular with Armenians, so it became a favorite with the Armenian people. It is often served as a snack.


Building a tonir is an ancient tradition in Armenia. The process is simple and involves kneading clay between two plastic sheets. Then, the strips are stacked to form a vessel the size of a full-grown man’s leg. Then, the tonir is baked, letting the lavash bake for several hours. Aside from being tasty, tonirs are functional and beautiful art objects, and are a source of pride and tradition for many Armenians.

In the traditional recipe, the women of Armenia make lavash in the tonir. The ingredients are flour, water, and salt. They keep a reserve of the dough for the next batch. The lavash is baked around the tonir and sticks to the wall. To bake lavash, women must first preheat the tonir. Once the tonir is ready, the women start making the lavash.

In Armenia, breaking bread is a common experience. Baking lavash is one of the country’s most beloved dishes. This tradition is so common that many Armenian words have their origin in the act of breaking bread. For example, utel-khmel means “eat-drink.” And enker means “eating together.” The bread builds identity and relationships. Using it as the foundation of any meal, is the best way to celebrate Armenia’s heritage and culture.

The first Armenian oven was an underground clay tonir. The tonir was used for many purposes, including heating the house and having a medicinal effect. In the past, Armenians tended to place mattresses around the tonir so that everyone could sit in it after dinner. In addition, children would sleep in the tonir’s lid, and clergymen conducted wedding ceremonies in front of it.

Home-baked lavash

This savory treat originated in Armenia and is found in most Mediterranean and Middle Eastern markets. Although the recipe does not require a large amount of yeast, it is important to make sure the flour is high in quality. Yeast expands dough, so you want an active dry yeast rather than a quick-rising yeast. Add sugar for flavor, and you’re on your way to a delicious treat.

The lavash plays an important ritual role in wedding ceremonies, as it is placed on the shoulders of newlyweds. The process of baking the lavash builds strong family bonds. Girls usually start off as assistants, but as they gain experience, they become more involved in the process. The men usually build ovens and cushions, passing down their knowledge to the women. This traditional food is a symbol of fertility and well-being for the entire family.

Lavash is one of Armenia’s most important cultural traditions, and has been recognized by the United Nations. In 2014, it was named one of the world’s intangible cultural heritage. Paintings and prints have portrayed the process, and President Gerald Ford selected a print of Armenian women baking lavash by Manuel Tolegian for the White House’s Bicentennial Collection.

The bread is an important part of Armenian culture. The Armenian word tonir means oven-roaster and is the hearth of a traditional home. It is the main source of cooking and warmth. Women use the tonir to bake lavash bread. They also share lavash with friends and family members to celebrate the day. The tonir is also the center of the home, where the tonir is placed.

Clay tonir

If you’ve ever wondered how to build a clay Armenian tonier, there are some steps you can take to get the same effect. First, you’ll need to learn how to knead clay. This ancient art forms the base for many other clay-based products. After this, you’ll knead the clay between two plastic sheets. Once it’s pliable, roll it into strips and stack them together to form the tonir. The tonir is large enough to accommodate a full-grown man’s bending legs.

Next, you’ll need to bake lavash. Baking lavash is a time-consuming process. A housewife will often get up early in the morning to knead the dough. If the dough isn’t properly kneaded, it won’t stick to the tonir and will fall onto the fuel, causing a fire. Next, you’ll need to divide the dough into portions and put them on trays. If you knead the dough correctly, it will ferment and not stick to the tonir.

In Armenia, toasting to the tonir is an important part of the Armenian tradition. Tonirs mark the hearth and are the center of a traditional home. It’s the source of heat for cooking and baking, as well as a place for the women to bake their lavash bread. The breads that bake in tonirs are known as knafe, putki, and kchuch, and are all named after the dishes that they’re cooked in.

The tonir is made from chammed brick on a clayman. It has half-bird walls against the brick thickness. The tonir’s outer lining provides additional thermal insulation and is more difficult to build than an earthen tandoor. This external trim can be as simple as a layer of color clay on the clayman or as complex as a wild stone covering.

About The Author

Wendy Lee is a pop culture ninja who knows all the latest trends and gossip. She's also an animal lover, and will be friends with any creature that crosses her path. Wendy is an expert writer and can tackle any subject with ease. But most of all, she loves to travel - and she's not afraid to evangelize about it to anyone who'll listen! Wendy enjoys all kinds of Asian food and cultures, and she considers herself a bit of a ninja when it comes to eating spicy foods.