Persian Lavash Bread

Nan-e lavash is a crispy, paper-thin bread, one of the Silk Road region’s oldest. It is perfectly suited to the nomadic life and lends itself well for scooping up sauce or dipping in soup or tea. It may be cooked in a tanur or on any of the metal implements described for nan (see headnote), but, as with nan, a wok inverted over a gas flame works just as well. Because lavash bread is so thin, it dries instantly, but that is also what makes it a perfect