I've made the Reinhart recipe for Lavash several times. The dough
does have to be very thin. I found the best way to roll it out is in
a pasta machine, gradually working the thickness down to the minimum,
(#7 on my machine). It is not a very sticky dough but if it is too
thick the lavash will turn out tough. Occasionally, one of the
sheets of Lavash will "pita" into a bubble so it helps to stick the
lavash dough sheets all over with a fork just before baking. Brush
with egg wash and sprinkle on toppings before sticking them with the
fork. Favorite toppings: sesame seeds, poppy seeds, multi-seed
mixtures for bakers, grated parmesan cheese, coarse salt.
Werner