My F&W
quick save (...)

Crisp Poppy and Sesame Lavash

  1. 1 envelope active dry yeast
  2. 1 1/2 cups lukewarm water (105° to 115°)
  3. 3 1/4 cups all-purpose flour
  4. 1 tablespoon honey
  5. 1 tablespoon light brown sugar
  6. 1 1/4 teaspoons salt
  7. 2 tablespoons poppy seeds
  8. 1 tablespoon sesame seeds
  9. 1 large egg, lightly beaten
  1. In the bowl of a standing mixer fitted with a dough hook, dissolve the yeast in the water. Stir in 2 cups of the flour and the honey and brown sugar. Beat on medium speed for 1 minute. Cover with a kitchen towel and let stand for 1 hour.
  2. On low speed, gradually beat the remaining 1 1/4 cups of flour and the salt into the sponge. Knead the dough at medium speed for 5 minutes. Cover and let stand at room temperature until doubled in bulk, about 2 hours.
  3. Preheat the oven to 475°. Lightly oil 3 large baking sheets. In a small bowl, combine the poppy seeds and sesame seeds. Transfer the dough to a lightly floured surface and shape into a log. Cut the dough into 6 equal pieces. Working with 1 piece at a time and keeping the rest covered and refrigerated, on a lightly floured work surface, roll out the dough round to a 14-by-9-inch rectangle; if the dough seems too elastic, let it relax for a minute. Transfer the rectangle to an oiled baking sheet, brush lightly with the beaten egg and sprinkle with 1 1/2 teaspoons of the seeds.
  4. Bake the lavash in the upper third of the oven for 8 to 10 minutes, or until crisp and golden brown in patches. Slide the lavash onto a rack and let cool completely. Meanwhile, roll out and bake the remaining lavash, oiling the baking sheets as necessary. Serve the lavash, breaking it into pieces at the table.
Make Ahead The lavash can be wrapped well and kept at room temperature for 1 day.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.