Lavash is a thin,flat bread of Armenian origin.
Traditional Lavash making in tonir.
Tonir is cylindrical hole on undergound Door of tonir
is on same level as floor.also it has simple ventilation
system for buring wood.when Burn is already sited (
no any tongues of flame).Its ready for making lavash.Dough
for lavash similar of dough of simple breed.
Sited on floor women is rolled out flat the dough and
slapped against the hot walls of a tonir.
when fresh lavash is just taking from tonir its
hot and flexible but its dries out quickly
and becomes hard and brittle.In this state you can keep
lavash many months and this is main reason,
why lavash will using in castle during long term ambush
in past ages.Before using usually lavash moistened
and it becomes again flexible.But you can use also
in hard state.