In a large bowl, combine the all-purpose flour, fine sea salt, sugar, and instant dry yeast. Stir briefly to distribute all four dry ingredients evenly before the liquid is added — uniform distribution at this stage ensures the yeast and salt are not in direct, concentrated contact in any single area of the dough, which would slow the yeast's activity where the concentration was highest. Add the warm milk, warm water, and neutral oil to the dry mixture. The temperature of both liquids — 24–27°C, comfortably warm to the touch but not hot — is important: too cold and the instant yeast activates more slowly; too hot and the yeast's cell membranes are damaged and activity is impaired. The combination of warm milk and warm water produces an enriched dough with more flavour and a softer crumb than water alone would provide. The milk's fat and protein contribute to a more tender, more pliable final texture. The oil coats the developing gluten strands during mixing, contributing to the soft, slightly yielding texture that makes lavash excellent as a wrap. Mix with your hand or a wooden spoon until a rough, cohesive dough forms with no dry flour remaining at the bottom of the bowl.

Transfer the rough dough to a clean work surface and knead for 6–8 minutes using firm, rhythmic strokes — push the dough away from you with the heel of your hand, fold it back over itself, rotate a quarter turn, and repeat. The dough will feel slightly tacky and soft at the start. As the gluten network develops through kneading, it will become progressively smoother, more elastic, and more cohesive. The finished dough should feel supple — soft and yielding when pressed without being sticky, elastic enough to spring back slightly when poked, and smooth on the surface with no rough patches. If the dough is too dry and tears when stretched, add a very small splash of water and knead it in. If it sticks significantly to the counter and your hands, dust very lightly with flour — a small amount only, as excess flour at the kneading stage changes the recipe's hydration. The gluten network developed during these 6–8 minutes is what allows the lavash to be rolled thin without tearing and to remain flexible after cooking rather than becoming rigid and brittle.

Shape the kneaded dough into a smooth ball and transfer to a lightly oiled bowl. Turn the dough once to coat all surfaces in a thin film of oil, which prevents the surface from drying out during the rise. Cover the bowl with plastic wrap or a damp kitchen towel and allow to rise at room temperature for 60–90 minutes. The dough does not need to fully double — lavash dough benefits from a more moderate rise of approximately 50–70% volume increase rather than the full doubling required by some yeasted breads. The rise introduces CO2 into the dough structure and develops the yeasty, slightly fermented flavour depth that distinguishes a yeasted flatbread from an unleavened one, while the enrichment from the milk and oil produces a softer, more pliable dough than a lean yeasted dough would provide.

Turn the risen dough out onto a lightly floured surface. Divide into 8 equal portions — each approximately 95–100g. Weigh them if possible for consistent results: unequal portions produce lavash of different thicknesses when rolled to the same target diameter. Roll each portion into a tight, smooth ball by cupping your hand over the dough and rolling in a circular motion with slight downward pressure, developing surface tension on the outside of each ball. Surface smoothness in the ball produces a clean, even surface in the rolled lavash — a rough or cracked ball surface will produce corresponding irregularities in the finished flatbread. Place all the balls on a lightly floured surface or tray, cover with a damp cloth or plastic wrap, and allow to rest for 10–15 minutes.

The 10–15 minute rest after balling is specifically for gluten relaxation. The rolling and shaping of each ball has tensioned and tightened the gluten network, creating a dough that will spring back aggressively when rolled and resist thinning. After 10–15 minutes at room temperature, the gluten has relaxed to a more extensible state — the dough can be rolled to the target thinness without contracting back toward its original shape. Attempting to roll immediately after balling produces lavash that shrinks back to a smaller diameter than intended and bakes out thicker and less pliable than the recipe is designed to produce.

On a lightly floured surface, working with one ball at a time and keeping the others covered, roll each ball into a thin, even round approximately 25cm (10 inches) in diameter. Apply even, consistent pressure from the centre outward and rotate the dough a quarter turn after every few passes of the rolling pin to maintain a round rather than oval shape. The target thickness is approximately 2–3mm — thin enough to blister and cook quickly in the pan, soft and pliable after cooking, but not so paper-thin that it tears during rolling or becomes too fragile to handle as a wrap. A slightly uneven shape with irregular edges is characteristic of handmade lavash and not a flaw — the imperfect edges and slight variation in thickness are what distinguish a handmade flatbread from a machine-produced one.

Heat a large cast iron skillet, flat griddle, or heavy-bottomed pan over medium-high heat until genuinely hot. No oil — the dry surface is essential for developing the characteristic blistered, golden-spotted surface that distinguishes lavash from a fried flatbread. Carefully lay one rolled lavash flat on the hot, dry surface. Cook the first side for 30–45 seconds — the bottom surface should develop irregular golden-brown blisters where the dough's surface starch is caramelising from direct contact with the hot pan, and the top surface will show small bubbles forming as the steam from the dough's interior expands during cooking. These bubbles are correct — they indicate the gluten structure is working properly and the dough is at the right hydration. Flip with a thin spatula or tongs and cook the second side for 30–45 seconds. The second side will develop its own pattern of golden spots, typically slightly lighter and more irregular than the first side. The total cooking time of approximately 60–90 seconds produces a soft, pliable lavash. A lavash cooked significantly beyond this becomes progressively drier, crisper, and more cracker-like — a different product with different uses. For soft lavash that wraps without cracking, remove from the heat while it is still clearly soft and pliable.

Transfer each cooked lavash directly from the pan to a towel-lined plate or a clean kitchen towel laid flat. Fold the towel over the lavash and add each subsequent piece on top, always re-covering the stack. The stack and cover technique creates the steam environment that keeps every lavash soft and pliable as they cool. The residual heat from the freshly cooked lavash nearest the bottom produces steam that circulates within the covered stack, preventing the surface of any piece from drying out. A lavash left uncovered for even a few minutes after cooking will begin to firm at the surface and eventually crack when bent. Always cover immediately. Serve the stack warm to the table alongside the proteins, salads, and sauces it was built to accompany.