Tomato and Cheese Lavash Wraps

Make the sauce: combine the sour cream, soy sauce, asafoetida, coriander, and black pepper.

Slice the tomatoes into half-moons, cutting them into 8 or 12 pieces depending on their size. Finely chop the fresh herbs.

Coarsely grate both the hard cheese and paneer.

Place a skillet over medium-high heat and add a drop of oil.

While the skillet heats up, cut the lavash sheet in half (or into thirds if it's huge). Spread the sauce over a third of the lavash, add the tomatoes, sprinkle with the cheese blend, top with a little herbs (optional), and roll it up.