Prep 10 mins
Cook 2 hrs
I found the recipe on the internet and wrote it down before my computer crashed. It seems by the ingredients that this will taste closely to the type of crackers that are in the Starbucks Cheese, nuts and fruit plate. It has a different taste and I thought it would go well with Hummus because of the flavor and very crisp texture. I enjoyed mine with Brie Cheese and sharp cheddar cheese. But use what you would like. I've learned that Lavash is an Armenian flat-bread traditionally made several ways - plain, with sesame seeds or with poppy seeds on top. In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. The Lavash sold in stores, can easily be turned into crackers if allowed to dry out or you bake it for a short period of time. In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.
- 3 1⁄4 cups wheat flour
- 1 cup warm water
- 1 tablespoon olive oil
- 2 1⁄4 teaspoons yeast
- 1 teaspoon honey
- 1 teaspoon salt
- In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
- Gradually add the remaining flour, mixing well.
- Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff.
- Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
- Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours.
- Knead the dough a second time and roll out until extremely thin.
- Preheat oven to 500 degrees.
- Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
- NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.
We made this last night, husband put the dough together while I shopped for the other ingredients and caramelized the onions for our super thin crispy crust pizza. We followed the instructions, let it rise for just about two hours; then he rolled it out cracker thin on the granite, slid it onto the piping hot pizza stone. Baked it on the 500 degree temp for two, three minutes then added caramelized onions, cooked prosciutto and shredded Italian cheese. Back in the oven for three minutes, quickly sliced then slid off onto a cooling rack then eaten. Delicious!