What is the name of bread made by throwing dough against a hot oven wall and letting it cook until releases from wall?

It's a thin, unleavened flatbread common in the cuisines of Armenia, Azerbaijan, Georgia, Iran, Turkey, and other regions of the Middle East and Caucasus. The traditional method involves throwing a ball of dough against the hot wall of a tandoor oven (a cylindrical clay oven) and letting it cook until it releases.

While "throwing" might seem dramatic, it's more about gently pressing the dough against the hot surface, creating a thin, even layer that cooks quickly.