Lavash is my favorite flatbread. It’s extremely thin and is traditionally made in large sheets. When it’s fresh it’s ideal for making wrap-type sandwiches, and is far superior to tortillas for that purpose. I’ve never tried making it at home since it’s tough to get the heat just right. Leave this ultra-thin bread in the oven too long and you get crackers. Too short and it’s pale and pasty.
How is lavash traditionally made? Like naan it’s slapped against the vertical wall of a large clay pot oven, though in the case of lavash a large pillow applicator makes the job easier. Here are some Armenian women doing that very thing. Cool, no? This bread is popular in Iran, Iraq, up into Armenia, Azerbaijan and the Eurasian steppes. I have no idea how I’ll pull it off.