Step 1

Add the flour into the bowl of a stand mixer and make a well in its center.

Step 2

Add the salt into the center of the well and start kneading at medium speed, gradually incorporating the water.

Step 3

Kneading must be very fast and the dough must be soft and homogeneous.

Step 4

The dough must come off the edges of the bowl.

Step 5

Leave the dough in the bowl and cover it with plastic wrap.

Step 6

Let it rest in a warm place away from drafts for 30 minutes.

Step 7

Finely spread the dough on a lightly floured work surface and fold it in 4, by folding the sides inwards. Let it rest again for 30 minutes in a warm, draft-free place.

Step 8

Repeat this process 4 times in total with 4 rest periods in order to make the dough very elastic.

Step 9

Preheat the oven to 430 F (220˚C) for 30 minutes (if oven baking is chosen)

Step 10

Divide the dough into 3 or 4 dough pieces and roll them up.

Step 11

Roll out the dough very thinly, to about 1/16 inch (1,5 mm) thick. Give it a square, rectangular, round, or oval shape of your choice.

Step 12

Place each bread one at a time on the hot oven baking sheet and bake for 4 to 5 minutes.

Step 13

Place each bread one at a time on the very hot griddle and bake each bread for about 2 minutes on each side

Step 14

Place each bread one at a time on the very hot pan and bake for about 2 minutes on each side.

Step 15

Heat the pizza stone for one hour in an oven at 430 F (220˚C).

Step 16

Bake each lavash on the stone in an oven at 375 F (190˚C) for 4 to 5 minutes.

Step 17

After baking, lightly spray each lavash with warm water.