Lavash Armenian Thin Bread

YIELD: 2 loaves




  • Place the tepid water in your electric mixing bowl and add the olive oil, sugar, and yeast. Using the batter blade let the electric mixer blend these very well.
  • It will take about 5 minutes on low speed.
  • Stir in the salt. Gradually add 2 cups of the flour and beat on low speed until a thick and smooth batter forms.
  • Change the blade to a bread dough hook and knead in the additional 2 cups of flour.
  • If you do not have a heavy mixer such as a KitchenAid, incorporate the flour with a wooden spoon and finish the kneading by hand.
  • Kneading should take about 10 minutes in the machine, 20 minutes by hand.
  • Place the dough on a plastic countertop and cover with a large stainless-steel bowl.
  • Allow the dough to rise until double in bulk, about 1 1/2 hours.
  • Punch the dough down and divide into 8 pieces.
  • Let stand, covered, 15 minutes.
  • Roll out each piece of dough into a 12-inch-diameter circle. Working with 2 pieces of dough at a time, arrange breads on ungreased baking sheets.
  • Brush with milk and sprinkle sesame seeds over tops.
  • Pierce with a fork many times, all over.
  • Bake on the lowest racks in the oven, at 375F, for 8-10 minutes, or until light brown.
  • Rotate the pans in the oven from top to bottom, to insure even browning.
  • Serve dry or wet. (To wet, hold the cracker under running water until lightly moistened all over, and then wrap in a moist towel for 10-15 minutes.) If the cracker is too dry to roll, it will crack.
  • Sprinkle with a little more water and let stand a few minutes.
  • If it is too wet, cover with a dry towel and let it stand.