Lavash is a thin, soft flatbread that's been baked in Armenia, Iran, Turkey, and nearby regions for thousands of years. Think of it as somewhere between a tortilla and a cracker: when freshly baked, it's soft and flexible enough to wrap around cheese, herbs, or grilled meat, but if left out, it dries into a crispy cracker that can be broken into pieces.

Traditional lavash is made from just flour, water, and salt, then rolled paper-thin and baked on the hot surface of a clay oven. The bread bakes in less than a minute, emerging with characteristic bubbles and char marks. In Armenian culture, lavash-making is so important that UNESCO recognizes it as part of humanity's cultural heritage.

You'll find lavash in Middle Eastern and Caucasian restaurants, where it might arrive at your table warm and puffy, perfect for scooping up hummus or wrapping around kebab. Some families stack dried lavash sheets and sprinkle them with water to soften them before eating. Modern versions are sold in grocery stores, often in thin, flexible sheets that work like wraps or can be cut into chips for dipping.