Homemade thin lavash without yeast

Ingredients:

• 410 g of premium flour, about 2.5 cups + extra for work
• 1 teaspoon table salt
• 0.5 tsp. granulated sugar
• 2/3 cup water + more as needed
• 1 whole egg
• 70g unsalted butter, melted and slightly cooled (divided)

Preparation:

1. Place the flour, salt, and sugar in a medium bowl and whisk until evenly distributed. In a small bowl, combine the water, egg, and 2 tablespoons of butter. Add the egg mixture to the flour mixture and knead the dough, adding a little more water if it's dry. Knead the dough in the bowl 5-6 times. Then turn it out onto the counter, divide it into three portions, cover with a kitchen towel, and let it rest for 30 minutes.
2. Preheat oven to 190°C.
3. Lightly grease the back of a small baking sheet with butter. Place it upside down on a non-slip surface. Working with one ball of dough at a time, place it on the back of the baking sheet and roll it out to a thickness of 0.3 cm. Gently stretch the edges of the dough so they fall slightly below the edge of the baking sheet. Lightly grease the dough, place it on the middle rack of the oven, and bake for 10-15 minutes, or until golden brown.
4. Transfer the lavash to a wire rack to cool. Repeat with the remaining dough on the cooled baking sheet. Tear the lavash into pieces of your desired size. Once completely cooled, store in an airtight container for up to 5 days.