Top Review by ChefTroy
Authentic and easy to make. Recipe makes a lot of lavash, luckily we served it at a party. Used it to make a thai-style lavash, copying a recipe from one of my favorite restaurants in Omaha. Thanks for posting!
- 1 package active dry yeast
- 2 cups water
- 1 teaspoon sugar
- 2 1⁄2 tablespoons olive oil
- 3 1⁄4 cups unbleached flour
- 1 3⁄4 teaspoons salt
- 4 tablespoons toasted sesame seeds
- 3 tablespoons poppy seeds
Directions See How It's Made
- In small bowl, stir together yeast, water and sugar.
- Let sit about 10 minutes to proof.
- Add oil.
- Combine flour and salt in food processor.
- With motor running, add yeast mixture through feed tube and process for 20 seconds.
- Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball.
- Turn dough out onto work surface and knead for a few minutes until dough is smooth.
- Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 350 degrees.
- Combine sesame and poppy seeds in small bowl.
- Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces.
- Cover pieces you are not working with plastic wrap.
- On unfloured surface, roll each piece as thin as possible.
- Lift it up.
- Flip it over.
- And roll again until paper thin.
- You should have rectangle about 8 by 3 inches.
- Peel dough off work top and place on ungreased baking sheet.
- Prick holes in dough with fork.
- Brush lightly with water and sprinkle with about 1 tablespoon seeds.
- Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching.
- Bake until golden brown, about 20 minutes, and cool completely on wire racks.
- Repeat until all dough is baked.