In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly distributed.

Make a small well in the center and pour in the warm water and olive oil; stir until a shaggy dough forms with no dry flour remaining.

Turn the dough onto a lightly floured countertop and knead for 5 to 7 minutes until smooth and elastic.

Place the dough back in the bowl, cover with a kitchen towel, and let rest for 10 minutes at room temperature.

Divide the dough into 8 equal pieces, shape into balls, and let them rest under a towel for 2 to 3 minutes.

Roll each piece on a floured surface into a thin oval about 1/8-inch thick.

Preheat a cast iron skillet or non-stick griddle over medium-high heat for 2 to 3 minutes until a drop of water sizzles on contact.

Cook each lavash on the hot skillet for 1 to 2 minutes per side until light golden brown spots and some puffing appear.

Brush cooked lavash with olive oil, stack, and cover with a towel to keep warm.