1 cup warm water, plus more to use when rolling out
In a large mixing bowl, combine flour, salt and instant yeast.
Slowly pour warm water over it. Meanwhile mix it with a fork and then when it gets hard to use the fork, continue mixing it with your hand until everything holds together. This might take 5-10 minutes. Alternatively, use a stand mixer to make the dough.
Slightly wet the bottom of another bowl with your hand, place the dough in it and wet the surface of it as well. Cover with a clean kitchen towel and let it rest for 40-50 minutes so that it doubles in size.
Dust the counter with some flour and transfer the lavash dough on it. Deflate the dough, give it a log shape and cut it into 10 pieces. Cover these with a dump kitchen towel to prevent them from drying when you are rolling out one of the patties.
Heat a non stick pan over medium heat.
Meanwhile, flour both the surface and one of the dough balls well. Roll it out using a rolling pin as thin as possible. Make sure it fits the pan you are planning to use.
Carefully place it in the hot pan and cook it for 30 seconds and flip it over using a spatula and cook the other side for 30 seconds. Don’t over-cook, otherwise it will get crispy, not soft and flexible as expected.
Transfer the cooked lavash bread on a clean kitchen towel and cover it with another kitchen towel. Otherwise, it dries out fast.
Repeat with the remaining dough balls.
It is very important that you cover both the uncooked dough balls and the cooked lavash bread. Otherwise, they dry out.
You can stack the cooked lavash on one another and then cover.
Don’t overcook the rolled out dough, it gets crispy and hard to wrap otherwise.
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