Mix Dry and Wet Ingredients:

Combine flour, yeast, and salt in a large bowl. Gradually pour in water, milk, and honey while stirring with a wooden spoon.

Knead Sticky Dough:

When the mixture becomes too stiff to stir, transfer to a lightly floured surface. Coat hands with about 1/2 tsp olive oil and knead gently until the dough forms (it will be sticky), roughly 3 minutes.

Let Dough Rise:

Wipe the bowl clean and dry it, then lightly coat the bottom and sides with about 1 tsp olive oil. Place the dough in the bowl, brush the top with about 1/2 tsp olive oil. Cover with a clean kitchen towel and let it rise in a warm place for about 45 minutes.

Divide Dough into 12:

Using oiled fingers, gently deflate the dough. Split into 12 equal portions (about 1 1/2 oz / 42 g each). Set them on a floured surface and cover with a clean cloth.

Roll Each Ball Thin:

Take one ball at a time (keep the rest covered), press it flat on a floured surface, dust with flour, and roll it out as thin as possible into an 8-inch round.

Cook Lavash in Skillet:

Warm a large non-stick skillet over medium heat. Lay one lavash in the pan and cook for 30-40 seconds until bubbles form and the bottom has golden brown spots. Turn it over and cook another 30-40 seconds until bubbles and spots appear.

Cover and Repeat:

Move the cooked lavash to a large tray and cover with a clean towel to keep it soft. Continue with the remaining dough. Serve warm or store.