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1
In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened.
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2
Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water.
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3
Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes.
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4
Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
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5
Preheat the oven to 325.
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6
Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil.
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7
On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again.
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8
Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
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9
Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray).
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10
Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
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11
If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking.
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12
If you have 2 racks, bake the lavash in shifts for 35 minutes per batch.
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13
Transfer the lavash to racks and let cool.
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14
Break the lavash as desired and serve.
