The lavash (in Armenian: լավաշ, in Persan: لواش) is a fine made marrowy Galette Farine, of salt and Eau. It is the Pain more running in Arménie, in Iran and it is also widespread in all the the Middle East. There exists also an American version of this bread.

The lavash is a marrowy product when it is fresh, but it hardens quickly, which returns it crunching more. In general the lavash fresh is appreciated more for its savor and its facility of use (Sandwich be, Kebab S…), whereas the dry lavash can be kept longer and serves at the time of the Eucharistie in the Armenian apostolic Église.

It traditionally is rolled, applati then struck against the hot walls of a ground furnace, called to tonir in Armenian. This method is still largely employed in Arménie, Iran and Turkey.

Its simple receipt and its easy cooking make of it a popular dish in all Middle East since old times.