Various flatbreads such as pitas, laffa, malawah, and lavash are used alongside challah. Jews from the former Soviet republic of Georgia make the flatbread, "lavash". Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. In modern recipes lavash can be used like pizza dough. The kebab is served between the lavash. A very important aspect of the Armenian cuisine is the traditional bread called Lavash. In Iran, the two variants of roti are called "khaboos" and "lavash". "Lavash" is baked in a traditional clay tonir oven. Dried lavash is often crumbled into the broth to add substance. Women baking lavash is a common theme that has inspired Armenian painters. It may be served, wrapped in lavash, with sauce-like pomegranate addon (narsharab) and other condiments. Lavash is made with flour, water, yeast, sugar and salt. Lavash is made with flour, water, and salt. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard.