Lavash
 
Prep time
Cook time
Total time
 
This bread is so versatile you can flavour the dough with just about any seed combination you have on hand, or to suit what you are serving them with. Today I used poppy seeds, sesame seeds, mustard seeds and sumac and it was a lovely combination. These homemade 'crackers' will store well in an airtight container.
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Ingredients
  • 1 cup plain flour
  • ½ tsp salt
  • ¼ tsp sugar
  • 25g butter, melted
  • 150ml milk
  • flaky sea salt
  • sumacTo flavour choose any combination of these that appeal or choose your own:
  • 1 tsp poppy seeds
  • 2 tsp fennel seeds
  • 1 tsp sumac
  • 1 tsp brown mustard seeds
  • 1 tsp white sesame seeds and 1 tsp black sesame seeds
  • 1 tsp dried rosemary
Instructions
  1. Place the flour, salt and sugar into a bowl. Add chosen flavours.
  2. Combine the butter with the milk and stir into the flour. The dough will be very wet and sticky.Lavash
  3. Cover the bowl and let it rest in the fridge for 30 minutes.
  4. Take the bowl out of the fridge. Preheat the oven to 180C. Lay a large sheet of greaseproof paper onto a baking tray. Rub your hands with a little oil. Take the dough out of the bowl and, using your fingers, spread it thinly on to the greaseproof paper. It will be very sticky and this is quite a messy job.Lavash
  5. Cover the dough with a second sheet of greaseproof paper and use a rolling pin to roll or push it out as thin as possible. Ideally the dough needs to be only 1-2mm thick. Peel back the top sheet of greaseproof paper. You should be left with two sheets of paper fairly well coated with dough. If its a bit patchy and there are a few holes, don't worry because this only helps the bread cook nice and evenly. Gently press down any lumpy bits with your fingertips.Lavash
  6. Sprinkle the dough with a little flaky sea salt and sumac. Bake the sheets one at a time for 8-10 minutes until almost golden all over. Don't be tempted to remove them from the oven too soon otherwise the centre won't be completely cooked and the bread will be chewy.Lavash
  7. Allow to cool for 10 minutes and then gently snap into rough rectangles or whatever shape you prefer. If you would rather a more uniform shape, the dough can be quickly cut as soon as it comes out of the oven - cutting shapes before baking doesn't really work because the dough is too sticky. Serve with your favourite cheese, dip or pate. Or simply enjoy them as a snack.
Recipe by The Fare Sage at https://www.thefaresage.com/lavash/