Lavash is one of those breads that’s easier to make at home than to find a genuinely good version of at the store. A simple yeast-free dough rolls out thin and cooks in a dry skillet in a couple of minutes, and the result comes out noticeably softer and more flavorful than anything sold in a vacuum-sealed pack.

The one rule that makes or breaks a good lavash is letting the dough rest after kneading. Over half an hour, the gluten relaxes, which makes the dough far easier to roll out — it stops springing back and lets you get a genuinely thin sheet without tearing. Roll it out on a floured surface with a thin rolling pin, aiming for an even thickness across the whole piece.

The skillet needs to be properly hot before the first flatbread goes in — on a pan that’s cold or not hot enough, the dough dries out instead of cooking through quickly with the characteristic golden bubbles. Doneness is easy to judge by sight: the dough should puff up with bubbles and pick up golden-brown spots on both sides.

Stack finished flatbreads under a towel right away — that keeps them soft and pliable instead of drying out and cracking when you try to roll them. Homemade lavash works well for wraps, rolled fillings, served alongside soup, or simply as a stand-in for regular bread under a sandwich. It keeps in the fridge in a bag for up to three days, and reheats nicely in a dry skillet before serving.