Unleavened white bread made from water and wheat flour, baked in a traditional oven – tandyr. It is usually thin and round. Typical of Caucasus and Middle Eastern cuisine, this bread is rich in fiber, manganese, phosphorus, zinc, copper, magnesium, iron, and many B, E, and PP vitamins. Simply sprinkle the lavash with water to make it soft and appetizing. You can eat lavash instead of regular bread.

It is common to wrap various fillings in thin Armenian lavash, for example, cheese with dill. The most popular recipe is shawarma: smoked chicken is cut into small pieces, vegetables are chopped, the sauce is prepared, and everything is wrapped in the flatbread and fried in a pan. Georgian lavash is fluffier and perfect for making quick pizzas.