Lavash Armenian thin flatbread

Lavash is a thin, soft flatbread traditionally baked in a tonir (clay oven) and is recognized by UNESCO as Armenian heritage ^[1][2]. The key distinctions from other flatbreads are:

• Persian sangak: Baked on a bed of hot pebbles, giving it a dimpled surface and a thicker, chewier texture ^[2].
• Georgian shoti: Shaped like a canoe or elongated oval, often made with a sourdough starter and baked in a tone (similar to tonir) but with a denser, more bread-like crumb ^[2].
• Turkish yufka: A very thin, unleavened or lightly leavened flatbread, often rolled paper-thin and cooked on a griddle (sac), resulting in a crispier, more cracker-like texture compared to lavash’s soft pliability ^[2].

Regarding the specific LA bakeries mentioned in the question, the provided sources do not contain any information about Sahag’s Basturma, Berdj, or Karoun bakeries, nor do they mention daily lavash production, prices, or thickness variations by tradition. The only bakery referenced is Kermanig Bakery, which sells a 4-piece pack of lavash for $5.25 ^[4], but no details on daily production or thickness are given. Therefore, the question about those three LA bakeries cannot be answered from the supplied sources.