Prep 25 mins
Cook 36 mins
Many countries have their own spin on Lavash. This recipe is a Turkish version found on the Chow. The addition of black pepper kicks things up just a touch. For a great appetiser serve with a selection of dips - you must of course include hummous! You can also make the dough up to a day in advance. Please note though, Lavash is best eaten weithin 8 hours of baking! Time to make doesn't include chilling time...
- 1 large egg
- 3⁄4 cup water
- 3 cups all-purpose flour
- 4 tablespoons unsalted butter, at room temperature (1/2 stick)
- 2 teaspoons kosher salt
- 1 teaspoon granulated sugar
- 2 1⁄4 teaspoons fresh coarse ground black pepper
- Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
- Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
- Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
- Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.
This was fun to make. I wasn't sure of what to expect, but was very happy with the result! I am a big fan of black pepper so it was a hit for me. I served the crisp bread with a stew. Thak you for sharing the recipe!