There’s lavash and then there’s Armenian lavash, I’ve tried several versions in the U.S. and they are a poor substitute for the real deal, more like a tortilla than true lavash. Armenian lavash is crisp and bubbled on top, soft and flaky in the middle. And Armenian lavash straight from the tonir (clay oven), is just this side of heaven. Four years ago, when we were on our court trip to adopt our daughter, we visited a restaurant in her hometown of Gyumri, called Cherkezi Dzor. There we saw lavash being made. And, we got got to try some just after it came out of the tonir. I will never forget how amazing that lavash tasted.

It’s all about the journey,

Beth