Sangak vs Lavash
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Sangak
A bed of heated pebbles gives sangak its characteristic uneven, dimpled surface. This traditional Iranian flatbread is made with leavened dough, often sourdough and whole wheat, spread directly over the stones in a hot oven. The method produces browned patches and a crisp underside while leaving parts of the bread pliable. Large pieces are commonly elongated, with rectangular or triangular outline...
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Lavash
Thin sheets of lavash are a staple of Armenian cuisine and part of the wider bread traditions of the South Caucasus and neighboring regions. A simple dough based on flour, water, and salt is stretched before being laid against the hot walls of a tonir, a traditional clay oven often set into the ground. Rapid baking produces bread that is soft and flexible when fresh, making it suitable for rolling...
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