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Lavash is a flat bread made throughout the Middle East.
It is always made very thin, but can be either soft or hard, and shaped either as a square, a rectangle or a circle. Circle-shaped Lavash will be anywhere from 6 to 14 inches (15 to 35 cm) wide.
All versions are traditionally baked in a pottery oven in the ground.
Cooking Tips
To soften a hard version of Lavash Bread, hold it under running water (sic), getting both sides of it wet, then put into a plastic bag for around 3 hours.
Substitutes
For the soft bread versions of Lavash, substitute a flour tortilla. For the hard bread versions, you can use matzo.
Storage
Hard versions of Lavash Bread will store for a long time.
Language Notes
Lavash Bread is sometimes referred to as Armenian Cracker Bread.
It is also sometimes called "Khoubz Markouk", meaning "mountain bread."
This type of bread is referred to as "lavash" in Armenia, Iran and Turkey.
Also called:  Nân-e lavâsh
Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Pappadams, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
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