Both can be served in bread, in lavash or on a plate.

Dried lavash is often crumbled into the broth to add substance.

Allow the lavash to thaw out for a day or two before returning it to the oven.

In Iran, halva is also eaten with lavash at breakfast.

Lay a piece of lavash on your work surface horizontally (the long edge is closest to you).

Blend into a paste and spread onto lavash bread.

Place in lavash bread with sliced pork and roll.

Serve in some flat bread like warm lavash, pita or tortillas.

Lavash is made with flour, water, and salt.

Bread is "de rigueur", particularly flat breads such as lavash.

Women baking lavash is a common theme that has inspired Armenian painters.

In Iran, the two variants of this bread are called khaboos and lavash.

Lavash is often presented as an elegant fan-shaped community cracker for those around the table to share.

If you cannot find lavash, a flat bread, substitute pitas that have been heated.

One of the most popular and recognizable flatbreads today is lavash, a cracker bread.

Light miniloaves of unleavened lavash bread waited in a basket.

Or simply serve it with pita chips or toasted lavash.

Jews from the former Soviet republic of Georgia make the flatbread, lavash.

Serve in a bowl with lavash crackers alongside.

A very important aspect of the Armenian cuisine is the traditional bread called Lavash.

The wrap is made from lavash or yufka flatbreads.

Then there's the lavash bread, made with a Lebanese unleavened dough, which is a complete mystery to me.

While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard.

Ted's easy recipe for lavash is one.

Fold the left edge of the lavash over the filling, then fold in the top and bottom edges.