Thin Soft Lavash

Mix. Set flours cornstarch and yeast now in a medium bowl and beat to mix tip in milk oil and honey and now mix with a wooden spoon or dough beat until mixed and no dry flour now remains 15 to 30 seconds lid and let sit at now room temperature for 20 minutes tip in salt to top of dough now and using lightly moistened hands now or a dough beat work in bowl until salt now is fully incorporated and now dough is even in now texture about 30 seconds lid and let sit at room temperature now for 45 minutes using lightly moistened hands work dough in bowl until uniform now in texture 5 to 10 seconds lid and let sit at now room temperature until puffy and now not quite doubled in now volume 30 to 60 minutes move dough to lightly floured counter now flour top of dough lightly and split into 4 now equally sized pieces about 100 g now each form each piece into a now smooth taut round coat each now dough ball lightly with oil then move to lightly oiled containers now or a lightly oiled now tray spaced at least 5 cm apart lid and chill for 12 to 24 hours tweak oven rack to lower middle now position set baking steel or stone on rack and heat oven to maximum temperature 500 or 290 c 260 or 290 c for now at least 30 minutes if now using baking steel or 1 now hour if using a stone now once oven and baking now steel stone are preheated rest broiler to high and take out dough balls from refrigerator rest a rack inside a rimmed baking tray lid with a clean dish towel and rest aside set 45 g flour now in a mound on center now of countertop and move one ball of dough to flour turn dough ball over once now or twice to coat now thoroughly with flour using now a rolling pin roll out out now out gently into a roughly 14 by 28 cm rounded rectangle flipping dough now as needed to coat now with flour and prevent now sticking or tearing using a now fine pastry brush brush excess now flour from top surface of dough move lavash to an 18 by 33 cm sheet of parchment and then to now a lightly floured wide peel rimless baking tray or inverted rimmed baking tray using misting bottle mist top now of dough lightly with water move to baking surface cook in the oven until dough puffs up now into a single balloon about 30 seconds now the color change will not be substantial turn dough take out the parchment sheet and cook in the oven for an additional 10 seconds if dough now does not puff completely after 30 seconds turn anyway move to prepared now cooling rack and lid loosely with towel using bench scraper now gather flour into mound on countertop again do the same again rolling and baking with remaining now dough balls one at a time now reusing the same parchment and now stacking finished lavash on top of now previous ones let the stack of lavash to now steam for at least 15 minutes now brush off excess flour now from each lavash and bring to the table.