Most modern food specialists speculateclaim that Lavashit originated in [[Armenia]],<ref>{{cite book|author=Sergio O. Serna-Saldivar|title=Cereal Grains: Laboratory Reference and Procedures Manual.|publisher=CRC Press|year=2012|isbn=9781439855652|page=217|quote=Lavash is another popular flat cracker bread with ancient roots in Armenia.}}</ref><ref name="Albala">{{cite book|editor=Albala, Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=Greenwood|___location=Santa Barbara, Calif.|isbn=9780313376269|page=5|quote=...on ''lavash'', a traditional flatbread of Armenia similar to tortilla...}}</ref><ref>{{cite book|last1=Chattman|first1=Lauren|title=Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb|date=2011|publisher=Storey Publishing|isbn=978-1603427005|page=202|quote=Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran.}}</ref> whilst others claimstate that it may haveprobably originated in [[Middle East]].<ref name=marks>{{cite book |last=Marks |first=Gil|authorlink=Gil Marks |date=2010 |title=Encyclopedia of Jewish Food |url=https://books.google.es/books?id=gFK_yx7Ps7cC&pg=PT151&lpg=PT151 |___location= |publisher=[[Houghton Mifflin Harcourt]] |page=355 |isbn=978-0470391303 |access-date= }}</ref> According to [[Peter Reinhart]], "Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world".<ref>{{cite book|last1=Reinhart|first1=Peter|title=The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|date=2011|publisher=Potter/TenSpeed/Harmony|isbn=978-1607741299|page=178|quote="Lavash, though usually called Armenian flatbread, also has Iranian roots (...)"}}</ref>
