Lavash, also known as mountain bread, is a staple in the Armenian diet.  It is unleavened thin flatbread traditionally baked on the inner walls of a tandoor-style tonir oven.

A long rolled lavash wrap, most often stuffed with white cheese and mountain herbs, is called brdooch amongst the natives of Armenian villages.

photo © Natalia Ivanova; traditional lavash baking in Armenia

Research for an upcoming book All You Knead is Bread took author Jane Mason to Armenia where she learned how lavash bread is traditionally made in a tonir.

via Virtuous Bread on YouTube

A similar sandwich roll made with saj-baked flatbread like markook, kammaj or shrak is called Aruss in Arabic.

 
photo © Shannon O’Donnell; traditional shrak making in Jordan

To assemble sandwich: make spread, prep herbs and vegetables and have ready all your ingredients before you layer, roll and slice.  For best results, serve immediately.

BRDOOCH | LAVASH VEGGIE & HERBS WRAP

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Lavash bread; or any saj-baked flatbread like markook, shrak or kammaj
Red pepper spread (*recipe below)
Extra-virgin olive oil
Sea salt
Freshly cracked black pepper
Fresh mint leaves
Basil leaves
European oregano; also known as wild marjoram or za’atar barri (in Arabic)
Spanish red onion, thinly sliced
Heirloom tomato, sliced
Persian cucumber, julienned
Yellow bell pepper, julienned
Green onion sprigs
Oil-cured black olives, pitted

For spread:

Red pepper paste
Tomato paste
Cumin
Aleppo pepper
Dried mint
Sea salt
Freshly cracked black pepper
Extra-virgin olive oil

Prepare spread.  Combine ingredients to taste; chill until ready to use.

Assemble wrap.  Lay lavash or markook bread flat and lightly smear with red pepper spread; leaving a quarter-inch border.  Drizzle with olive oil.  Layer on olives, vegetables and herbs then season with salt and pepper.  Tightly roll, cut into slices and serve immediately; preferably cold.