Homemade lavash thin

First, I sift flour through a sieve into a medium-sized saucepan, add cumin, sugar, coriander, yeast and salt there. In the middle of this mixture I make a recess, where I pour olive oil and warm water. I mix all this with a Teflon spatula until it is sticky, and then I carefully knead it by hand. I sprinkle flour on a cutting board and put the dough on it and mix it for a dozen minutes until it is completely homogeneous and elastic. Then I make a ball from the dough, which I put in a saucepan and cover it with a towel soaked in water. I put the dough in a warm place for about an hour. I sprinkle the large cutting board with flour again and knead the dough again, flattening it with my hand. I divide it into ten small pieces, from which I roll out small pita cakes with a rolling pin. I cover the tortillas with a slightly damp towel and stand for about twenty minutes. I heat the frying pan, lubricate it with oil and fry each pita bread in a frying pan covered with a lid for a couple of minutes on each side. The finished side should become ruddy-golden. When all the pita bread is ready, I let them cool down. I usually serve it with spicy cheese and a lot of greens. Awesome delicious food!