I discovered lavash by accident when I was trying to use up some leftover bread dough. I rolled it paper-thin and forgot about it in the oven while I was on a phone call. What came out was this impossibly crispy, golden sheet that cracked when I touched it. That happy mistake taught me that real lavash isn't the soft wrap you find at the grocery store, it's actually a crispy cracker bread that's been a staple across Armenia, Turkey, and Iran for centuries. The key to authentic lavash is getting the dough thin enough that you can almost see through it. I use a rolling pin to get it started, then I stretch sections by hand until it's gossamer-thin. Don't worry if you get a few holes, they just add character. The dough needs to be quite wet initially, which makes it easier to roll out without tearing. I let mine rest for about 30 minutes so the gluten relaxes. What I love about making lavash is how it transforms in the oven. It bubbles and puffs in spots, creating these beautiful blistered areas that get extra crispy. The whole sheet bakes in just 3 to 4 minutes at high heat. You'll hear it crackling as it cools, which means you've got it right. Store-bought lavash never has that satisfying crunch. This bread is perfect for breaking into shards and serving with hummus, baba ganoush, or just good olive oil and za'atar. I also love crushing it up to use as a crunchy topping for salads or soups. It keeps well in an airtight container for about a week, though it rarely lasts that long in my house.