• Whisk flour and salt together and add to a standing mixer.
• Using a dough hook, slowly drizzle warm water over the flour mixture while the machine is running.
• Mix until the dough comes together, scraping the sides of the bowl when necessary. If needed, add a few additional tablespoons of warm water to wet the dry flour on the bottom of the bowl.
• Once the dough comes together, cover it with saran wrap and place in a warm location for an hour.
• After one hour, stretch the dough from the outside edges towards the center. Do this all the way around the dough ball then flip the dough over and form into a smooth ball.
• Cover the bowl back up and allow the dough to rest for 30 minutes. Repeat this process one additional time.

Preheat oven to 425-degrees F

• If you have a pizza stone, heat in a 425-degree F oven for at least 30 minutes.
• Divide the dough into 4 balls. Take one of the dough balls out and cover the rest, so they don't dry out.
• Flour your working surface and roll the dough ball as thin as possible into the desired shape.
• The traditional shape is a rectangle or an oval. The shape also depends on the size of the stone or pan that you will be using. My lavash bread was approximately 13" x 9".
• If you want to add sesame seeds, zaatar, or another topping, lightly brush the dough with oil or water before adding the topping and baking.
• Transfer the dough onto parchment paper and into the oven. Bake for 5 minutes, or until the lavash bread begins to brown and bubbles appear.
• Slide the bread off the parchment paper and onto another tray. Cover with a damp washcloth and continue with the remaining dough.
• Lavash bread is best eaten as soon as it comes out of the oven. If you want to keep the lavash bread softer, mist with water before covering with a damp cloth.