Recipe by Red Apple Guy
Peter Reinhart's lavash recipe (in The Baker's Apprentice) is my favorite, but is thicker than I like. This version varies in kneading method, makes twice the area and varies in preparation to baking.
- 192 g bread flour (1 1/2 cup)
- 3 g table salt (1/2 teaspoon)
- 2 g instant yeast (1/2 teaspoon)
- 21 g honey (1 tablespoon)
- 14 g vegetable oil (1 tablespoon)
- 76 g water (1/3 cup)
Directions See How It's Made
- Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
- Place in an oiled 2 cup measuring cup and cover. Let rest for 10 minutes and begin kneading on a lightly floured surface.
- Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover.
- in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third. Do this from sides as well. Replace into measuring cup and cover.
- In 20 minutes, do another stretch and fold and replace into cup. Let rest in a warm place until doubled in volume. This make take another hour to hour and 20 minutes.
- Preheat oven to 350°F A baking stone can be used if desired.
- Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling. Do the same with the other half. Return to the first dough piece and continue to roll out until each piece is a 12" x 15" rectangle or a 15" diameter circle. Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
- Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary). Let rest for 5 minutes.
- Lift the dough and place onto a half size baking sheet (12" x 16" or so) that has been fitted with parchment paper or silpat pad.
- Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika). Lightly press or roll the toppings into the dough. Instead of water, an egg wash or milk wash can be applied.
- Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
- Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy. Remove and cool on the pan, counter or rack.