This paper thin flatbread is prepared much like pita, except the dough is rolled and stretched as thin as possible and baked in under two minutes on a very hot pan, griddle or tandoor oven. The biggest challenge is getting the thin lavash dough from your rolling station to the griddle with minimal folding or tearing. Traditionally, the dough is stretched across a long oval cushion called a batat or rabata, but you can use a silicone mat or parchment paper, and then flipped directly onto the hot griddle or pan (a 10-1- inch pan of any sort will do). You’ll want to use plenty of flour on both sides as you roll it out. You may have to let the dough rest once or twice for a minute or two to help it relax while it’s getting stretched to its limits. Don’t force it. Roll it a little and move to another task and repeat until the dough is thin and fairly even, dusting and flipping frequently. You’ll notice a tendency for the dough to get overly thin in the middle and to stay to thicker around the edges. As you roll, pay extra attention to rolling the outer edges. When you do your final stretch, focus on thinning out the edges, not the middle.  Delicious served in a wrap with Falafel and hummus, bhabaghanoush and  cucumber tomato salad.