Lavash (also known as lavosh) is one of the oldest breads. It is easy to make using any whole grain and pastry flour from vendors at Seattle farmers markets. Lavash is made with yeast dough that is rolled very thin and baked until crisp. Serve lavash crisp as a cracker, or soften with water and use as a wrap with your favorite sandwich ingredients.
For the dough:
1 package dry yeast (2¼ teaspoons)
1 cup warm water
1 cup Nash’s Organic triticale, Bluebird Grains whole wheat, or other whole grain flour
2 cups Nash’s Organic or Bluebird Grains whole wheat pastry or all-purpose flour, divided
½ teaspoon salt
Oil or butter for the rising bowl
1 teaspoon salt stirred into 1 tablespoon water to brush over dough before baking
For the seasoning (optional):
2 tablespoons nuts or seed, or 1 tablespoon fresh herbs or coarse salt, or 1 teaspoon dried herbs*
*Lavash may be baked plain, with nuts or seeds such as sesame or poppy; finely chopped nuts such as hazelnuts; or fresh herbs such as rosemary or parsley; or dried herbs such as oregano
- In a small (2 cup) bowl, place the yeast and water. Let stand for 10 minutes until it begins to bubble.
- In a large bowl, stir together 1 cup whole grain flour, 1 cup pastry or all-purpose flour, and salt.
- Pour the yeast mixture into the flour. Stir with a wooden spoon until a soft, sticky dough is formed. Stir in additional flour, ½ cup at a time until a soft dough forms. Too soft is generally better than too stiff.
- Turn dough out onto a lightly floured surface. Form dough into a smooth ball and then flatten it. If you are adding nuts, seeds, or herbs, sprinkle them over the flattened dough. Knead dough by hand for at least 5 minutes, or until a smooth round dough forms that is still very soft and only slightly sticky. Use additional flour as needed when the dough is too sticky. Cover the dough with a towel or plastic wrap while you rinse and dry the mixing bowl for rising.
- Wash and dry the mixing bowl. Coat the sides lightly with (a scant 1 teaspoon) oil or butter. (Hint: use plastic wrap, parchment, wax paper, or your fingers rather than a paper towel to spread the fat and you will need to use much less. Alternatively, you may use the wrapper from a stick of butter to grease the bowl).
- Place the kneaded dough in the bowl, turn it over once to coat lightly with fat. Cover the bowl with a towel or plastic wrap and let rise in a warm place free from drafts until doubled, about 1 hour. Uncover and press the dough all over to deflate it. Turn dough out onto floured board and cover with bowl.
- Preheat oven to 350°F. Divide dough in thirds. Roll out one portion at a time and keep the remaining dough covered while you work.
- Sprinkle the rolling surface with a little flour. Roll one portion thinly, into a rough rectangle approximately 10×14 inches. Transfer to a baking sheet. Brush lightly and evenly with the salted water. Bake at 350°F for 20-22 minutes, or until lightly browned in spots. The bread will puff and brown unevenly. Remove to a rack to cool. Repeat with the remaining dough.
- Store crisp lavash in a tightly covered tin or cookie jar; made without eggs, butter, or oil, lavash will keep almost indefinitely. Break into irregular pieces to serve as crackers with dip or soften lavosh crackers (rinse lightly under water and cover with a towel until pliable) to serve as a bread with meals or for sandwiches.
Crisp lavash is one of the oldest flatbreads breads from central Asia. It is easy to make using any whole grain and pastry flour from vendors at Seattle farmers markets. Serve lavash crisp as a cracker with bean dip or use as a wrap with your favorite sandwich ingredients.