lavash

Lavash (Armenianլավաշ), a thin, unleavened flatbread that originated in Armenia, is a cultural symbol of the Armenian people and an essential part of their cuisine. Its history may date back thousands of years and is deeply woven into Armenian traditionsLavash is baked in an underground oven called a tondir.
Lavash is also commonly served rolled around cheeses, greens, or meats, and can be used to make sandwiches, wraps, soups, or even cover food. It can be preserved for up to six months in the fridge. Lavash is low in calories and carbs, making it a favorite among health-conscious eaters.
In 2014, UNESCO added lavash to its list of Intangible Cultural Heritage of Humanity, highlighting its "preparation, meaning and appearance of traditional bread as an expression of culture in Armenia". 

In Armenian villages, dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. The dried bread is broken up into khash (խաշ), while fresh lavash is used to wrap the Armenian specialty dish khorovats (խորոված) and to make other wraps with herbs and cheese.