Mix flour, yeast, and salt in a large basin. Use a wooden spoon to gently add water, milk, and honey.Turn the dough over onto a clean, lightly floured surface when it becomes tough to mix with the spoon.
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Make 12 equal-sized balls after gently punching the dough with greased fingers. Weighing dough balls helps. Mine weighed around 1 ½ ounces each.) Put portions on flour. Under a clean cloth, roll and cook lavash.
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Set parts on floured surface. Roll and cook each lavash under a clean towel.Work with one ball of dough at a time, covering the rest. Sprinkle flour over the dough on a floured surface.
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Place a large non-stick skillet on medium heat. Carefully add one lavash to the pan and heat for 30–40 seconds until bubbles develop and the bottom is golden brown.
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Place cooked lavash on a big tray and cover with a clean cloth to prevent crispiness. Repeat with remaining dough until all lavash is cooked. Serve warm or store (storage recommendations).
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