Armenian Flatbread: Lavash
Lavash is a soft, thin flatbread of Armenian origin, popular in the Caucasus, Iran, and Turkey. Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking. Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. Armenian lavash has been prepared in the same way for thousands of years: Long sheets of dough are stretched and baked in a clay oven. Archaeologists in Armenia have uncovered ancient fire pits all strikingly similar to the tvonir ovens that are still used to bake lavash.
According to the Encyclopedia International, “Common to all Armenians is their traditional unleavened bread, lav-ash, which is a staple in the Armenian diet.”