Lavash is an Armenian traditional flatbread made in tandoor. It is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Lavash dries out quickly and becomes brittle and hard. The dry form can be used for long-term storage (in Armenian villages almost one year). The dried bread is broken up into khash. In Armenia fresh lavash is used to wrap Khorovats and to make wraps with herbs and cheese.
Its preparation is typically undertaken by a small group of women, and requires great effort, coordination, experience and special skills. After thirty seconds to a minute, the baked bread is pulled from the oven wall.
It plays a ritual role in weddings, where it is placed on the shoulders of newlyweds to bring fertility and prosperity.
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