Dish · caucasian
Lavash
Lavash is a thin, unleavened flatbread of just flour, water, and salt, rolled out thin and baked quickly at high heat until it bubbles and lightly chars.
Where it comes from
It's a very old bread across the Caucasus and wider region, made without yeast so it could be cooked fast on a hot surface, whether a clay oven wall or a simple griddle.
What cooks argue about
The disagreement is over thickness: rolled paper-thin it crisps into a cracker that shatters, rolled slightly thicker it stays soft and pliable enough to wrap around a filling, and the two serve different purposes.
Nobody has published a lavash recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.