Lavash (Armenian: Լավաշ) is a soft, thin Armenian flatbread. It is also known as lahvash or cracker bread. A Scottish friend used to jokingly call it the “toilet paper bread”, which he thoroughly enjoyed.
Lavash is flexible like a tortilla when fresh and is used for making wrap sandwiches. Some years ago I bought lavash in San Jose and found very detailed ‘usage instructions’ on it – which triggered a 20-minute-long laugh! It had words like ‘[cut it in cylindrical shapes’ and ‘roll so that one side passes over the other’.
When left in open air, lavash dries out quickly and becomes brittle and hard, and in the dry form can be used for long-term storage, which is than rehydrated with water and used as fresh.
Lavash is made with flour, water, and salt. The thickness of the bread varies and depends on how thin it’s rolled out.
Traditionally the dough is rolled out flat and slapped against the hot walls of a tonir, a round hall dug in the ground, where dried cow manure is used as fuel.
PS: Excellent video by vvardumyan!