First, add water and psyllium husk to a medium-sized mixing bowl and whisk to incorporate.Set aside for a couple of minutes to let the psyllium gel form.

Add all of the dry ingredients to a large mixing bowl and stir to combine.

Finally, add all of the wet and dry ingredients together and mix the dough using an electric mixer with dough hooks.Alternatively, you can mix the dough with a wooden spoon or your hands.The dough should be stretchy, elastic, and sticky. Cover the dough and let it sit for 1-1.5h until it puffs up (doesn't need to double in size).

Once the dough is ready, turn it over onto a lightly floured surface and shape into a ball. Grease your hands with oil to prevent sticking.Then, divide the dough into eight equal pieces using a bench scraper or a knife. Finally, shape each piece into a small ball. Dust the dough with flour as needed to prevent sticking. Start preheating your frying pan over high heat. I love using a cast iron skillet for lavash because it heats up really well and creates charred spots in the bread.

Press each ball into a disc with your hands and slowly and carefully roll it out thin with a rolling pin.Make sure to dust the working surface and the dough with additional flour as you roll to prevent sticking and tearing.

Roll the rest of the dough into flatbreads and stack them on a plate.You can dust each lavash dough with some flour as you stack them to prevent them from sticking.Cook each lavash for 2-3 minutes on each side over high heat, then transfer to a plate and cover with a tea towel to prevent them from drying. You don't need to grease the pan for cooking lavash.Enjoy!