Armenian Lavash

Ingredients

All-purpose flour

4 cups, plus more for dusting

Active dry yeast

2 teaspoons

Sugar

1 teaspoon

Warm water

1 1/2 cups (about 110°f or 43°c)

Olive oil

2 tablespoons

Salt

1 teaspoon

Instructions

1. In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5 minutes until frothy, indicating that the yeast is active.
2. In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil.
3. Using a wooden spoon, mix the ingredients until a shaggy dough begins to form. Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.
4. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
5. Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat up as well.
6. Once the dough has risen, gently punch it down and divide it into 8 equal portions. Roll out each portion into a thin oval or rectangular shape, about 1/8 inch thick.
7. If using a pizza stone, transfer the rolled-out dough directly onto it. If using a baking sheet, line it with parchment paper and then place the rolled dough on top.
8. Bake the lavash in the preheated oven for about 5-7 minutes, or until lightly golden and puffed. Keep an eye on them to avoid burning.
9. Remove from the oven and let the lavash cool on a wire rack. Serve warm or at room temperature.