Lavash is such an easy cracker to make I think if more people knew how, more people would make them.

So here goes my attempt to teach everyone how to make Lavash.

Here is another added bonus, this recipe also makes great pita bread! Just weigh the dough balls to 4 ounces and roll it to 1/4 inch think.

Bake them on a baking stone in a 500°F oven. (Yeah, that’s HOT!) Place the dough disks onto the baking stone, wait for them to poof and begin to brown. Remove them to a cooling rack to cool. Lovely pita!

Sometimes I’ll make two 4-ounce pita and roll the rest out into lavash. Sometimes it’s all lavash others, all pita. Either way , this is a great formula and it comes to you by way of Peter Reinhart’s book, The Bread Bakers Apprentice, which if you don’t have it, I highly recommend it. But only if you like to bake bread.

OK!

Back to Lavash!

• 1 1/2 cups bread flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon instant yeast
• 1 tablespoon vegetable oil
• 1 tablespoon honey
• 1/3 to 1/2 cup room temperature water
• Spray bottle with water (hopefully you have one dedicated to baking!)

Some topping suggestions:

• Sesame seeds, both white and black
• Poppy seeds
• Cumin and caraway seeds
• Sweet and/or hot Paprika
• Kosher salt
• Montreal Steak Seasoning
• 7 seed mixtures

To make crackers:

Put all ingredients into a bowl of an electric mixer, add enough water to bring everything into a ball. You may only need 1/3 of a cup or you may need all the way up to 1/2 cup. If you need more than that, add it only 1 Tablespoon at a time.

Inf using an electric mixer to knead, knead the dough 6 minutes on medium speed. If kneading by hand, do it for 10 minutes.

The dough should be firm to the touch, satiny and not sticky.

Oil a bowl, roll the dough ball in the oil so it gets a light coating. Place the dough in the bowl and allow to rise for about 1 and 1/2 hours or until it has doubled in size.

If you don’t feel like finishing the crackers now, you can store the dough in the refrigerator overnight at this point.

If you want to make a couple of pita, weight out 2 4-ounce balls, give them an initial roll and set aside to rest.

Line the back side of a sheet pan with parchment paper. (The crackers get baked on the backside of the sheet pan.)

On a lightly oiled or floured surface, roll the dough into a paper-thin sheet. You may need to lift the dough to ensure it isn’t sticking to anything during this rolling process.

If, while rolling, the dough ‘fights’ you by shrinking back, cover it with a clean towel or piece of plastic wrap and allow the dough to rest for 5-10 minutes.

Place the thin dough onto the parchment lined sheet pan. Spray with water and sprinkle on the topping of your choice.

You can cut the dough into crackers or long strips using a pizza cutter before baking. Don’t worry about separating the crackers now, they will snap apart once cooled.

Bake the crackers in a preheated 350°F oven for 15-20 minutes or until they are golden brown.

Freshly baked crackers are a real treat to share with anyone dropping by for a glass of wine and a few nibbles. Don’t be surprised if your Lavash crackers become a topic of interest!

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