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1
Place the flour, salt and sugar into a medium bowl and whisk to combine.
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2
In a small bowl whisk together the water, egg, and 2 tablespoons of the butter.
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3
Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry.
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4
Knead the dough in the bowl 5 to 6 times.
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5
Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
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6
Preheat the oven to 375 degrees F.
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7
Lightly butter the back of a half sheet pan using some of the remaining butter.
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8
Place the sheet pan, upside down on a surface that will prevent sliding.
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9
Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness.
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10
Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place.
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11
Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown.
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12
Remove the lavash to a cooling rack.
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13
Repeat with the remaining dough, on a cooled pan.
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14
Break each sheet into shapes and sizes as desired.
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15
Once completely cooled, store in an airtight container for up to 5 days.
