side_bot

Lavash Flat Bread

Renée Loux_kiss by you.

Crispy, krackly 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.

Lavash Flat Bread

Crispy, krackly 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.

LEFTOVER STORAGE

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