[[Image:Pan armenio en el mercado de Yerevan.JPG|thumb|right|200px|Different varieties of Lavash sold in [[Yerevan]] market]]
:''For the Caribbean island, see [[Lavash Island]].''
'''Lavash''' ({{lang-hy|[[wikt:լավաշ|լավաշ]], {{lang-az|lavaş}}, {{lang-ka|ლავაში}} ''lavaši'', [[Kurdish language|Kurdish]] Lawaş نانێ لاواش, {{lang-fa|لواش}}, ''lavaš''}}) is a soft, thin [[flatbread]] ofpopular [[Armenian]]in originseveral countries, popularmainly in severalMiddle countriesEast and Caucasus. It is also known as '''lahvash''' or '''cracker bread'''. It is the most widespread type of bread in [[Armenia]], [[Azerbaijan]], [[Iran]] and [[Kashmir]].<ref>The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master</ref> According to the American Heritage Dictionary it is of Armenian origin.<ref>[http://www.wordnik.com/words/lavash Provided by wordnik.com website]</ref><ref>[http://education.yahoo.com/reference/dictionary/entry/lavash Provided by Yahoo Education website]</ref>. According to the Encyclopedia of Jewish Food its origin is [[Middle East]].<ref>Gil Marks. Encyclopedia of Jewish Food. John Wiley and Sons, 2010. p. 355</ref> Toasted [[sesame seed]]s and/or [[poppy|poppy seeds]] are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the [[United States]] label themselves as lavash, actual lavash is significantly thinner than those products.
Traditionally the dough is rolled out flat and slapped against the hot walls of a woodoven or a [[tandoor]], also called ''[[wikt:թոնիր|t’onir]]'' in Armenian, ''tanur'' (تنور) in Persian ,"təndir" in Azeri language This is still the method used all throughout [[Azerbaijan]] , [[Iran]] and in the [[United States]].
