How can I make the bread that is made in Iran and Iraq? What's the recipe?

Its described as made round and no thiker than 1/2 inch. It is very good, I had it in Iraq and want to make it at home.How can I make the bread that is made in Iran and Iraq? What's the recipe?
Nan-e Lavash, It is the most wide-spread type of bread in Armenia, Azerbaijan and Iran





1 1/3 cups tepid water (barely warm, about 105F)


1/4 cup olive oil


3 Tbsp sugar


1 package quick-rising yeast


2 tsp salt


4 cups all-purpose flour


1/2 cup milk for topping


sesame for topping





Place the tepid water in your electric mixing bowl and add the


olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well. It will take about 5 minutes on low speed. Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms. Change the blade to a bread dough hook and knead in the additional 2 cups of flour. If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand. Kneading should take about 10 minutes in the machine, 20 minutes by hand.


Place the dough on a plastic countertop and cover with a large stainless-steel bowl. Allow the dough to rise until double in bulk, about 1 1/2 hours. Punch the dough down and divide into 8 pieces. Let stand, covered, 15 minutes. Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets. Brush with milk and sprinkle sesame seeds over tops. Price with a fork many times,


all over. Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown. Rotate the pans in the oven fromtop to bottom, to insure even browning.





Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will


crack. Sprinkle with a little more water and let stand a few minutes. If it is too wet, cover with a dry towel and let it stand.How can I make the bread that is made in Iran and Iraq? What's the recipe?
Arabic Bread, Pita (Khubz 'Arabee) Ingredients


1 tablespoon dried yeast - one package 4 cups flour - whole wheat


1/2 teaspoon sugar 1 teaspoon salt


1 1/2 cups warm water 1/2 tablespoon Olive oil





Instructions for Arabic Bread, Pita (Khubz 'Arabee)


Dissolve yeast and sugar in water and set aside for about 5 minutes.


Add oil, salt and part of flour. Mix. Continue adding flour until dough is thick enough to knead. Knead dough until smooth and elastic, adding small amounts of flour as necessary.





Place dough in a warm, oiled bowl, turning dough over to coat surface. Cover bowl with a dry cloth and set in a warm place, allowing dough to rise until double in volume (about 2-3 hours.





Punch dough down and knead for about 2 minutes. Form into smooth balls the size of small oranges, rolling them gently between the hands. Place balls on a dry cloth (lightly floured) in warm place; cover with another cloth and let rise for about 30 minutes.





Preheat oven to 500F. On lightly floured board, roll balls one at a time into circles about inch thick. Spray cookie sheet lightly with oil. Bake the pitas 5 to 8 minutes on a preheated baking sheet with the oven rack at the center notch.





The bread will puff up like a balloon during baking and will collapse when cooled. Loaves may be eaten immediately or frozen for long-term storage. Warm frozen pitas briefly in the oven before serving.





EDIT: It's called Khubz...in other countries it's called Nan...Flat Bread is the American term, Pita is the Greek term.