The secret to the flatbread crust couldn't be simpler: oven-crisped lavash.
By America's Test Kitchen | June 13, 2011
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Use this Mediterranean yogurt, garlic, and
cucumber sauce with pita chips and raw vegetables,
dolloped on zucchini fritters and stuffed grape
leaves, drizzled over gyros, eaten with rice, or
served with roasted and grilled vegetables and meats.
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