This Armenian bread is made in Lebanon and Turkey and probably also in Greece.
The dough is ordinary pitta dough.

Lavash
1 1/4 cup lukewarm water
1/2 tsp honey or sugar
2 tsp dried yeast
1 lb bread flour
1 tsp salt
2 tbsp. olive oil

Sprinkle yeast and suger over half the water and leave for a few minutes. Mix flour and salt in another bowl, make well in center and pour yeast mixture and oil in. Mix in the flour and the rest of the water (you may not need all, the dough should be rather firm. Knead very well, until dough is really smooth and elastic. Brush the insides of a bowl with oil, but the dough in the bowl and turn to coat with oil. Leave to rise for 1 1/2 hours, knock back and let rise for another 15 minutes. Divide into eight or ten pieces and roll each piece out on floured board into a very thin round. Cover with cloth and let rise for 15-20 minutes. Heat oven to 425 degrees, put dough on two floured baking sheets (preferably heated in oven first) and bake for a few minutes (3-5; the bread should be lightly coloured). Wrap in cloth and let cool.