Lavash is a flat bread, referred to as a Middle Eastern bread. To me Middle Eastern is pretty broad so I looked further. Apparently the bread has origins in Armenia, and is popular in Turkey, Georgia, and Iran too – hence the generalization of “Middle Eastern.” The bread is thin and flat – thinner than a tortilla but the texture reminds me more of naan bread (if you haven’t ever had naan get yourself to Trader Joes, even Albertsons/Savemart and get the Naan Brand – garlic is my favorite! Toast it up with butter – heaven!) Naan bread is of Indian origin and cooked in a tandoor oven. Lavash bread is also made in a tandoor oven – dough is rolled out flat and slapped against the hot walls of a tandoor oven, then peeled off.
This Lavash bread would be great for wraps and rolled sandwiches! This is the main reason I bought the bread to use for wraps. BUT first! I thought I’d make some chips. For this I just rubbed both sides of the bread with some good olive oil, cut the bread into small wedges and sprinkled with some herbs de provence and coarse sea salt.
Bake at 375 degrees for 8 minutes. Careful this bread dries out fast and you don’t want to burn it!
Yum…serve with humus, salsa, mediterranean salsa (coming soon to this blog) or just eat naked! (No I don’t mean without your clothes, but hey whatever makes you happy!)