Homemade Lavash Crackers

Combine water, flour, and yeast in the bowl of a stand mixer until well incorporated. Mix in 1 cup of flour and salt, blending until the ingredients are evenly distributed. Gradually incorporate the remaining 2 cups of flour using a dough hook attachment, blending until the dough forms a cohesive mass.

Work the dough for 8 to 10 minutes, using a kneading motion until it becomes elastic and smooth. If the dough becomes sticky or too stiff, adjust by adding a small amount of flour or water as needed. Cover the dough and allow it to rise in a warm environment, doubling in size over the course of about 1 hour.

Fold the dough down and shape it into a long, cylindrical log. Divide the log into 30 small pieces, each roughly the size of a walnut. Roll each piece into a ball and cover it with a damp kitchen towel, allowing it to rest for 30 minutes.

Preheat the oven to 500 degrees F (260 degrees C) and place an ungreased baking sheet on the center rack. The baking sheet should be hot before adding the crackers.

Roll each ball into a thin circle, approximately 8 inches in diameter. The dough should be almost translucent and paper-thin at this stage. If the dough is too thick, it may puff up like pita bread.

Carefully remove the oven shelf and place as many crackers onto the hot baking sheet as possible. Close the oven door and bake until the crackers are lightly browned on top with small bubbles, about 3 minutes.

Transfer the baked crackers to a wire rack to cool. Repeat Steps 5-7 for each remaining batch, adjusting the dough's thickness as necessary to achieve the desired consistency.