Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread'

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...

• Ready In: 1 hr 1 min
• Serves: 8-10

Ingredients

• 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

Directions

1. Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
2. 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.
3. 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.
4. 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.