Lavash is a thin flatbread, usually leavened, traditionally cooked in a tandoor or in a pan, common in the cuisines of the South Caucasus, Western Asia, and regions bordering the Caspian Sea. Lavash is one of the most common types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a cast iron or wok instead of a tandoor.
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