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1
Dissolve dried yeast with the sugar in 1/2 cup of the warm water.
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2
Place flour and salt in a bowl and mix well.
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3
When the yeast is foamy, make a well in the flour and stir in the yeast.
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4
Mix with a large spoon.
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5
Gradually, add as much water as needed until the dough comes together and is a little sticky.
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6
Cover and set aside.
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7
Set in a warm place if you are making this in winter.
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8
Once the dough doubles (1hr is a good rule of the thumb), remove the cover and punch it a few times.
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9
Take it out on a clean, flour covered surface and and knead lightly for 2 minutes.
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10
Spread part of the olive oil on the bowl and use the rest to lighly coat the dough.
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11
Place the dough back into the bowl for 10 minutes, then punch down again.
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12
Take a small ball (size of an egg) of dough and place it on flour covered surface.
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13
Heat a flat skillet on the stove or alternatively heat a large fry pan.
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14
Sprinkle a little flour over the dough and roll with a rolling pin until it is about 2mm thick.
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15
Make sure not to over-roll or over-knead, as this will make the bread chewier.
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16
Place the rolled dough on a hot skillet or fry pan.
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17
Once fully puffed, turn it over.
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18
Place cooked lavash on cake racks to cool.
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19
Better if eaten immediately, also makes a nice thin pizza crust.
