Crispy, crackly lavash flat bread is the ultimate accompaniment to any dip, spread, soup, or salad. While it takes some time and loving attention, nothing beats a homemade rendition of this classic.

Yields: about 8 large flat breads

INGREDIENTS:

1 package dry yeast
1-1/2 cups warm water
2 teaspoons organic sugar
2-1/2 tablespoons olive oil

4-1/2 cups organic unbleached white flour
1-1/2 teaspoons sea salt

1/4 cup toasted sesame seeds
3 tablespoons poppy seeds
2 tablespoons caraway seeds

PROCEDURE:

Mix together yeast, warm water and sugar until dissolved
Mix in olive oil, flour and salt and mix together to form a dough. This can be done by hand or with a stand-up mixer with a bread hook.
Knead by hand or a mixer set on low speed for 10-15 minutes, until it is very elastic.

Place dough in an oiled bowl and coat with oil.
Cover and let rise for 1-1/2 hours.
Punch down and knead for 5 minutes.
Divide into 8 sections and let rise for 30 minutes.

Preheat the oven to 400°F
Roll each section thinly and evenly (less than 1/8-inch)
Transfer to a baking sheet and prick with a fork a dozen times.
You may score with a knife into rectangles or triangles if you prefer evenly broken lavash.
Sprinkle with seeds.
Bake 20-25 minutes or until golden brown.

SERVICE

Serve with a dip, with soup or salad, or as an accompaniment to any meal.

LEFTOVER STORAGE

Store leftovers in a tightly sealed bag or container at room temperature