Place yeast, water and sugar into the Thermomix bowl and warm 2 min/37°C/speed 1.
Add flour and salt and mix 15 sec/speed 6.
Knead 3 min/Interval.
Oil a large glass or ceramic bowl generously and tip the dough into it. Form a tight ball and make sure it is fully coated with the oil. Cover and allow to rise for at least 2 hours or until doubled.
Divide dough into 6 pieces and form into balls. Cover and allow to rise again for 30 minutes. Meanwhile preheat a pizza stone in a 250°C (plus) oven.
Roll each piece of dough out separately on it's own piece of baking paper. Brush with water and sprinkle with seeds and salt flakes. Cook on the pizza stone for approximately 4-5 minutes until edges are golden and the lavash is clearly cooked.
These are best eaten on the day of making, though you could freeze the rolled out dough, with baking paper in between layers for up to 3 weeks. Bring to room temperature before baking as directed.