Lavash (pronounced “luh’VOHsh”) is a Middle Eastern style flat bread that is rolled thin and baked in clay ovens; the softness of the bread depends on how thin it’s rolled. In stores, you’ll see a thicker, softer version often used for sandwiches and wraps. At the Second Harvest Community Kitchen, we roll the dough paper thin and bake in a conventional oven until nutty and crisp. With the simple ingredient list, it’s a quick and easy dough to make and bake for almost-instant homemade crackers.
Yields: approximately 24 crackers
Prep time: 10 minutes + 32 minute rest
Cook time:7 minutes
Allergy info: soy-free; contains wheat, gluten
Fancy equipment: standing mixer with dough hook, mister
1 lb. all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
2 ounces olive oil
7 ounces warm water
coarse salt, sesame seeds, poppy seeds, fennel seeds, black pepper (optional)
In the bowl of a standing mixer with dough hook attachment add water and oil. Add flour, salt and baking powder. Mix 3 minutes on medium speed until smooth; if mixture is dry, add 1/2 teaspoon of additional water at a time until a smooth ball forms. Remove dough from mixing bowl. Wrap dough in plastic wrap; refrigerate 30 minutes or until ready to bake.
Preheat oven to 325 F. Remove dough from refrigerator; divide in half. Stretch each piece of dough over the back of a sheet pan; edges should be hanging off the sides. Let stand 2 minutes; trim edges flush with pan. Lightly spray dough with water or oil; sprinkle desired toppings (coarse salt, sesame seeds, poppy seeds, fennel seeds, black pepper, etc.)
Place pan in oven. Bake 7 minutes or until lavash is light golden brown and crisp. Remove pan from oven; let stand 5 minutes. Break lavash into small pieces. Serve warm or at room temperature. Store lavash in an air tight container up to 3 days.
Dawn M. Viola
Executive Chef, Community Kitchen Director