Lavosh is a middle eastern, primarily Armenian, flat unleavened cracker bread. I've also heard it referred to as simply cracker bread, flat bread, or parchment bread. It comes in both crisp and soft versions, this recipe is for the crisp type. Great with soups or as a snack, it is also very versatile. I made this with fresh rosemary worked into the dough but you can use any herb, small nut, or seed, either in the dough or scattered on the tops over brushed on egg white prior to baking.
This is also my entry this week into Kalyn's Weekend Herb Blogging.