I have a batch of lavash from the recipe in the book Flat Breads & Flavors rising as I type this post..In the past I baked such breads on a pizza stone in a 500 degree Fahrenheit oven..I am curious as to whether others have used a large skillet over a gas burner to cook flat breads??..Would other members be willing to share their methodology in cooking flat breads, and the pluses and minuses of the system that you adopted..

Thanks,

Bruce