Lavash is an Armenian thin bread. In some ways it’s similar to Greek Pita Bread and Indian Na’an bread.
Add the ingredients to the bread pan in the order indicated in the ingredient list and select the basic dough setting. Check the dough when the cycle is complete and if need be, run the dough setting again. You want a very elastic dough.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide into pieces about the size of a golf ball, and cover with a damp kitchen towel for 30 minutes to rest.
Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease. Also, be careful with heat at this temperature and rest assured it’s the proper temperature that is typically found in a tandoor oven.
Roll each ball into a circle about 5 inches across and about q quarter inch thick. If you roll the dough to thin you will get a crispy, cracker result. You can also top before baking with sesame seeds or poppy seeds.
Pull out the oven shelf and place as many Lavash on your baking sheet as you can fit. Close the oven and bake for about 3 minutes. Turn the Lavash and bake the other side for 2 to 3 minutes. Remove with a spatula and let cool. You may have to adjust your thickness for the next batch.