Lavash is a thin flatbread made of leavened or unleavened wheat dough, baked in a tandoor or on a saj griddle. Some forms are sourdough fermented with dough from previous batches. Lavash cooks very quickly in a tandoor, being placed on the sides using a cushion. It is large and thin, though there are many variations in size and shape. It is soft when fresh but is often dried. Lavash is common to the cuisines of South Caucasus and West Asia. It is a staple food in Armenia, eastern Georgia, and parts of Iran.