Lavash Crackers (Unleavened)
June 4th, 2021
This Recipe creates 4 servings
Prep Time: 01 hour 30 minutes
Cook Time: 15 minutes
Lavash is a traditional Armenian Cracker or Flatbread that has become popular throughout the Mid-East. The earliest Lavash recipes were more cracker then bread, but many regional Lavash variations do include yeast. This Lavash recipe stays true to the original Armenian tradition, providing a tasty cracker that is easy to make. In order to reach the desired consistency, bake for 10 minutes with a pot of boiling water in the oven, then remove the water and bake again to get the ideal browned and crisp texture.
Ingredients:
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1 Cup (120 Grams) All-Purpose Flour
2 Cups (240 Grams) Whole Wheat Flour
1 Teaspoon Table Salt
1 Cup Water, heated to 100° Fahrenheit
4 Tablespoons Olive Oil, plus extra for brushing
1 Large Egg, well beaten (brush onto dough before baking)
1 Teaspoon Sesame Seeds
Additional Sea Salt, as desired
1 Teaspoon Za'atar Seasoning (Optional)
Directions:
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In a mixer or a medium glass bowl, mix the Flours until fully integrated.
Add the Water.
Mix well until the Dough comes together into a single ball.
If necessary, add a few additional Tablespoons of Water to wet the dry flour on the bottom of the bowl.
Continue to mix or knead the dough for another 5 minutes.
Cover the bowl with plastic wrap or a tea towel and rest the Dough ball for 30 minutes so that the Flour can fully hydrate (autolyse).
Uncover the Dough and add the Olive Oil and 1 Teaspoon Table Salt. Mix or knead the Dough until the Oil is fully integrated into the Dough.
Form the dough back into a ball.
Use a roller to flatten and shape each Dough ball, into a somewhat rectangular shape.
Each Dough rectangle should be between 1/8" to 1/4" thick.
Move each Dough rectangle onto a sheet of parchment paper.
Sprinkle each Dough with Za'atar, Sesame Seeds, and finally Sea Salt.
Use the roller to press the Seasoning into each Dough rectangle.
Fill a large oven-safe pot with water. Set the pot on the bottom rack of the oven.
Preheat the oven to 450° F.
Stage 1
Add the sheet pans of Lavash to the oven and bake for 10 minutes.
Remove the Lavash and place on a rack to cool.
Remove the pot of water from the oven.
Stage 2
Preheat the oven (again) to 450° F.
Place the sheet pans of Lavash back into the oven and bake for 10 minutes or until the the Lavash begin to brown.
Remove the Lavash and place on a rack to cool.
Serve with Oven Roasted Feta Cheese, with humus, Tzatziki, or brush with a light layer of Hot Honey and sprinkle with Sea Salt.
