Lavash, a traditional regional flatbread enjoyed around the South Caucasus and western Asia, is an essential part of Armenian, Iranian, and Turkish cuisine. We traveled to Yerevan, Armenia, to see how it's made there and learn about the importance of lavash. We visited Tsirani Garden Restaurant, the Megerian Cultural Complex, and the Gumi Shuka market to see how lavash is made and sold throughout the capital. In Armenia, flour, water, and salt is used to make the dough, which is later thinly rolled out and slapped against a tonir (underground clay oven) to bake for a few seconds. When fresh, it can be eaten with cheese or kebab, or on its own. However you choose to eat it, no Armenian dinner table is complete without lavash.