Lavash

Prepare the Dough

In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for about 10 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Divide and Shape the Dough

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.

On a lightly floured surface, roll out each dough ball into a thin round or oval shape, about 12-15 inches in diameter and as thin as possible.

Preheat the Oven

Preheat your oven to 500째F (260째C). If you have a baking stone, place it in the oven to heat up.

Bake the Lavash

Place the rolled-out dough on a parchment-lined baking sheet or a pizza peel if using a baking stone. Bake in the preheated oven for about 2-3 minutes, or until the lavash is lightly golden and puffed.

If using a baking stone, slide the parchment paper with the lavash onto the stone and bake.

Cool and Serve

Remove the lavash from the oven and place on a wire rack to cool. The lavash will crisp up as it cools.