#Lavash

Lavash is a thin type of Middle Eastern flatbread that is not exclusive to one country but considered a regional specialty. It is widely used in Armenia, Iran, and Turkey and also consumed in Kazakhstan and Kyrgyzstan. A basic dough, with or without yeast, is a common base for lavash, but each country has a way of eating and serving it. A great accompaniment to saucy preparations, lavash is eaten with meats, cheeses, and vegetables, and is also delicious when eaten just with butter or dipped in olive oil. When yeasted, lavash is great for making wraps.
Although it seems like a lot of work to make a batch of lavash, it really isn't. Our easy recipe for crispy un-yeasted lavash takes 10 minutes of hands-on work when making the dough, a quick proof, and then shaping the bread before baking it in the oven. Lavash also can be found ready-made in most grocery stores sold in either round or rectangular shapes and made from either white or whole-wheat flour. If you can't find prepared lavash at your favorite market, pita bread and naan are good substitutes, although they have a softer, more pillowy texture than lavash.
Serve the homemade flatbread with a cheese board, use it as a pizza crust, make it the base for an open-faced sandwich, or cut it in pieces to scoop out bits and pieces from stews and soups. Some recipes for lavash use yeast and have a softer, chewier texture. The lavash recipe below has a crispy texture similar to a cracker, thus its common name "cracker bread." Serve with eggs, cheese, labneh, or any dips or spreads of your liking. P2015TR