Lavash

Lavash is a thin flatbread made of leavened or unleavened wheat dough, baked in a tandoor (a type of clay oven) or on a saj griddle. Some forms are sourdough fermented with dough from previous batches. Lavash cooks very quickly in a tandoor, being placed on the sides using a cushion. It is large and thin, though there are many variations in size and shape. It is soft when fresh but is often dried. Lavash is common to the cuisines of South Caucasus and West Asia. It is a staple food in Armenia, eastern Georgia, and parts of Iran.

Soft lavash can be used for wraps, which use ingredients such as kebabs, barbecued meat, or cheese. It may also be served with dip or with stew to be eaten by hand. Lavash is often prepared in large batches. It lasts months once dried and can be hydrated to restore softness. Dried lavash is sometimes broken up and eaten in dishes such as the Armenian stew khash.

Lavash originated in ancient times, with several countries claiming its origin. In the modern day, lavash is widespread in many parts of Asia between Turkey and Kashmir, and also exists in other regions where it was introduced by Armenian immigrants. It is served at many restaurants, as well as at weddings. In Armenian culture, the preparation of lavash by women is a community event. The UNESCO Intangible Cultural Heritage List inscribed lavash "as an expression of culture in Armenia" in 2014. This was controversial in other countries in the region, and a separate listing regarding the culture of lavash and other flatbreads in Iran, Azerbaijan, Kazakhstan, Kyrgyzstan, and Turkey was inscribed in 2016.