Lavash can be a soft flatbread, but Jessamyn Waldman developed this recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
More Bread Recipes from Around the World
1 envelope active dry yeast
1 1/4 cups lukewarm water
4 cups bread flour
1/4 cup extra-virgin olive oil
2 tablespoons honey
Vegetable oil, for rubbing
1 tablespoon each of za’atar, sesame seeds and poppy seeds for sprinkling
How to Make It
In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
Za'atar, a Middle Eastern mix of sesame seeds, herbs and sumac, is available at specialty shops and from penzeys.com.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.