Lavash is an Armenian thin bread. In some ways it’s similar to Greek Pita Bread and Indian Na’an bread but it may be closest to a flour tortilla. It’s funny how the world finds a way to do variations on the same things.
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 cast iron pan over high heat.
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.
Toss the Lavash on the pan one at a time and turn frequently with a spatula until you see some brown spots. Remove with a spatula and stack one on top of another and let cool. Top with your favorite toppings from fruit to meats to cheese.