In a medium bowl, mix together the flour, salt, and the yeast.

Measure in the olive oil, then add a 1/2 cup of warm water. Mix with a spoon to see if it’ll form a ball. If not, add a bit more water. Add water until you have a soft, but not sticky, dough.

On a lightly floured work surface, knead the dough for 5 to 10 minutes.

Place the cracker dough into a bowl, cover, and let rise for about an hour.

Preheat oven to 375°F.

Divide dough into four pieces. Now, working with one piece at a time, roll the dough out until it is very thin. Dust with flour if needed.

Place on parchment-lined (or lightly oiled) baking sheet. Brush the top side with water, and sprinkle on your favorite toppings.

Slide the sheets into the oven and bake 18-20 minutes, rotating and swapping pans halfway through, or until the crackers have crisped and are lightly browned.

Break the lavash crackers into pieces and serve.