Lavash (Armenian: լավաշ; Persian: نان لواش) is a thin flatbread typically leavened, traditionally baked in a tandoor (tonir or tanoor) or on a sajj. It is common to the cuisines of the South Caucasus, West Asia, and the areas surrounding the Caspian Sea. Lavash stands as one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. The traditional recipe can be adapted to the modern kitchen by utilizing a griddle or wok instead of the tonir.
