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.