There are many kinds of lavash. There are crackers, my least favorite. Then, there’s a very thin, Armenian kind of lavash that is perfect for wraps. Sometimes I get naughty and make fajitas with it 
And finally, there is the Georgian kind. The thickest one. And not just any. The one with a cut in the middle. The favorite! Because it reminds me of a bread we have back home, somun, although it’s nothing like it. I just always think that if somun went to Georgia and stayed there for a while, it would turn into something like this
