Lavash is a flatbread that originated in Armenia, but is now used in cuisines throughout western Asia and the Middle East. When making the bread for wraps, it is best used fresh. Lavash quickly dries out and hardens the longer it is exposed to air. Once dried, the bread will keep for nearly a year.
Traditionally, this bread is baked in a clay oven, but pizza stones work well in modern kitchens. If you don’t have a pizza stone, a large baking sheet may be used in a pinch. Lightly oil the baking sheet to keep the bread from sticking. Roll the flatbread as thinly as possible in a rectangular or oval shape. Lavash bakes quickly, so stay near the oven to watch it puff up.