Lavash, paper-thin sheets of flatbread, is eaten by everyone, every day at virtually every meal in Iran – in fact lavash is often used instead of cutlery for scooping up food. It is also used to wrap around kebabs or sandwich fillings – the ubiquitous favourite being fresh herbs and soft white cheese for a quick and easy snack.
Taftoon is a slightly thicker variation of lavash that you can make from the same dough. Both styles of bread keep well if wrapped in a damp cloth and refrigerated. Even better, pieces can be wrapped in plastic, stored in the freezer and thawed in no time when required. Although lavash and taftoon stiffen up fairly quickly, they are easily made pliable again if sprinkled with a little water and heated briefly in a warm oven.