Lavash (Armenian Flatbread) aka “Spice Rack Velcro”

Lavash - Armenian Flatbread with Spices

I affectionately call lavash “spice rack velcro,” or a quick and easy way to make a small dent in my growing stockpile of spices. My habit of getting carried away and buying ridiculous amounts of spices in bulk has gotten worse. I don’t even know what I have in my kitchen anymore, but whenever I make this yeasted Armenian flatbread, I have an excuse to dig into The Stash and pick out something. Anything.

I prefer my lavash a bit softer, brushed lightly with olive oil, and topped with at most 2 types of seeds and spices. Anything is fair game. Forgive me for using the most overused food-related cliché, but lavash is as close to a blank culinary canvas as it gets, both literally and figuratively.

Daring Bakers Lavash Armenian Flatbread
The Daring Bakers – Peter Reinhart’s Lavash (Armenian Flatbread)
hosted by Natalie
and Shel

recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice

Peter Reinhart’s Lavash – Armenian Flatbread

makes 1 half-sheet pan of crackers or 2 smaller loaves

Lavash - Armenian Flatbread with Spices on Tray
Can you identify all of the toppings? (answers below)

Notes:

  • Dock the flattened dough right before baking to keep the lavash from puffing up in the oven.
  • If using ground toppings, add after baking the lavash to keep the toppings from burning.

For the Final Dough:

Ingredients                  Volume          Ounces          Grams
bread flour                   1 1/2 cups          6.75         191
salt                            1/2 tsp
instant yeast                   1/2 tsp
honey                             1 tbsp           .75          21
vegetable oil                     1 tbsp           .5           14
water, at room temperature      1/3 cup           3             85

Final Dough Instructions:

Mix             Mix all of the ingredients until evenly incorporated

Knead           10 minutes

Bulk Ferment    90 minutes at room temperature, until doubled in size
                (or retard in the refrigerator overnight)

Shape           Using a rolling pin, flatten into a paper-thin sheet
                (the whole batch of dough will measure approximately
                12x15 inches)

Preheat Oven    350ºF/177ºC

Glaze/Toppings  Glaze with vegetable or olive oil and sprinkle lightly
                with any whole or ground spices of your choice
                (see below)

Bake            Bake for 15 to 20 minutes at 350ºF/177ºC, until
                browned evenly.

Cool            10 minutes

Lavash - Armenian Flatbread with Spices Top
From top to bottom: shichimi togarashi (Japanese 7-spice blend), sumac, sichuan peppercorns, garam masala, oregano, kalonji (nigella seeds), sesame seeds, pimentón (Spanish paprika).

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56 Responses to “Lavash (Armenian Flatbread) aka “Spice Rack Velcro””

  1. [eatingclub] vancouver || js says:

    My mother would love these: she cannot resist the lure of the “cracker.” In fact, come to think of it, this would be a good way to introduce her to various spices. . .

    last blog post: Bibingka

  2. arundathi says:

    that looks fantastic Jude – love the shape. and the garam masala is a cool idea!

    last blog post: Frittatas

  3. clumbsycookie says:

    Jude they’re amazing! All the spices you’ve used are great, I love pimentón so much! Your house must have smelled like a spice shop!The shape and size are really cool!

    last blog post: Peanutella is so good I ate my spoons: Daring Baker’s Lavash!

  4. Rosa says:

    Your Lavash Crackers look fantastic! I particularly love their original shape! You did a great job here!

    Cheers,

    Rosa

    last blog post: HEART-SHAPED

  5. Aparna says:

    You’ve painted your blank canvas with the most beautiful colours and flavours. Love them all.

    last blog post: Vegetarian Shepherd’s (or Shepherdess’s) Pie

  6. Argus (Jy) says:

    Hey, I love the shape of your lavash and your calling it ’spice rack velcro’. ^_^ Does the powdered spice stick after the lavash is baked?

    last blog post: Fruit, florals and my 2nd Daring Bakers challenge

  7. linda says:

    Love the first picture a lot! It’s the prettiest I’ve seen of the lavash crackers.
    Love the shape you made, now why didn’t I think of something bigger ;)

  8. Natashya says:

    Ooh, I have all of those spices except for the Japanese 7-spice blend.
    The shape of your lavash is great! I made mine again last night for guests, I did better the second time.
    Great tip re the docking – I just picked up a dough docker.
    For spice inventory – I have lists taped to the insides of cupboard doors.

    last blog post: Cupcake Hero – Kahlua Cupcakes with Chocolate Fudge Frosting

  9. Lydia (The Perfect Pantry) says:

    Love the shape and texture of your lavash crackers! I wish my local Middle Eastern bakery would make crackers this beautiful.

    last blog post: Shagbark hickory nuts (Recipe: maple nut cookies)

  10. Adam says:

    So you’re a spice queen? I wouldn’t worry about it, at least you always have tons of flavor on hand :)

    Your crackers turned out perfect. I even like the careful shapes you made, they are nice scoopers.

    last blog post: Kapusta for World Food Day

  11. BC says:

    Oh dear, you are not the only one who buys huge amounts of spice. I keep mine in Mason jars (500mL). The lavash was a good excuse to use some.

    last blog post: Daring Bakers Go Crackers

  12. MyKitchenInHalfCups says:

    And how did you get that totally cool shape? !!
    Beautiful with the spices and yes I can’t think of any spice that wouldn’t be wonderful on these.
    Beautiful Lavash Jude!

  13. kat says:

    I love the shape of your bread, its beautiful

    last blog post: Weekly Menu 9/29 – 10/3/08

  14. Jaime says:

    i love the shape of your crackers… all those spices look beautiful on them too. i try really hard not to accumulate too many spices, but it’s hard isnt it?! :)

    last blog post: Lavash Crackers with Roasted Red Pepper Dip

  15. Caitlin says:

    Those look absolutely beautiful – I wish mine had turned out that uniformly! And I’m with you on bulk things, I end up being seduced by the bulk section basically every time I go to the store :)

  16. daphne says:

    Oh Jude! U did it again! I would love that with curries!

    last blog post: Plum Sauce BBQ Pork (Char Siew) Fettuccine

  17. april says:

    Your crackers look fantastic!

    last blog post: The Daring Bakers make history!

  18. Susan/Wild Yeast says:

    You are most definitely the master of spices. Very nicely done!

    last blog post: Tips for Idiots

  19. JennyBakes says:

    I was really excited to use up spices with this as well. Love the shape of your crackers!

    last blog post: Daring Bakers Challenge – Lavash Crackers

  20. snookydoodle says:

    thee look nice. They look like spoons. And there s an added bonus. The spicy surprise :-) since there are different variations :-)

    last blog post: Cookie Carnival

  21. maybelle's mom (feeding maybelle) says:

    love the shape; and it is a great way to get rid of spices.

    last blog post: Daring Bakers: Lavash Crackers with Fava Bean Hummous or Fig Dig

  22. Haley W. says:

    Very nice! I’ve been thinking of making these, and your tip to dock the dough will be handy – many recipes I saw had thicker slices.

    Looks tasty!

    last blog post: Roasted Potatoes

  23. Erik - BakinginOregon says:

    Your crackers look great. I didn’t think about these as a ‘blank canvas’, but I will now!

    last blog post: September Daring Bakers: Lavash Crackers and Dips

  24. Baking Soda says:

    I love the shape of your lavash, very very cute! (Little flip flops on spice)

    last blog post: Daring Bakers September: a shattering challenge!

  25. Barbara says:

    Great shape on your lavash. I think I need to be more adventurous with spices!

    last blog post: Daring Baker Lavash Crackers

  26. Marija says:

    They are so cute! The shape reminds me of lady fingers I buy often :)

    last blog post: Daring Bakers, September 2008 – Lavash Crackers

  27. Hannah says:

    I love the way you shaped your crackers- they look perfect for scooping up a good amount of dip!

  28. Alexa says:

    Your lavash looks beautiful, Jude! I can just imagine how wonderful they must have tasted with those beautiful seeds and toppings on them. What a beautiful cracker-bread platter!

    last blog post: Daring Bakers September Challenge: Lavash Crackers & Toppings

  29. claire says:

    Beautiful! I love the shape of your lavash! So much fun.

    last blog post: Lavash

  30. sweetbird says:

    Seriously, Jude. With the awesomeness…just knock it off.

    All kidding aside, these look outstanding. Will you come to my house and take pictures of my food so I can be as awesome as you?

    last blog post: Caramelized Onion and Goat Cheese Tarts

  31. Miri says:

    I am so sure I would love this! Have bookmarked to try it- the spice toppings look interesting..

    last blog post: Soup and Salad Lunch – Tomato Carrot Soup

  32. coco says:

    Oh your crackers looks so good. I like the unusual shape you’ve made.

    last blog post: A year of blogging and Nutella cupcakes!

  33. Meeta says:

    Jude these look absolutely grand! love the shapes of these crackers and the toppings are fantastic. well done!

  34. Elizabeth says:

    I love the shape Jude! Awesome job!

    last blog post: good eats at b bistro

  35. JennDZ_The LeftoverQueen says:

    Wow! Those look really great!!! I love the shape of your crackers!

  36. noble pig says:

    I love your photographs! What a beautiful post about Lavash.

    last blog post: Morning Buzz

  37. Y says:

    Spice rack velcro.. hahaha.. !

    Great crackers, by the way. Love the tongue-depressor shape!

    last blog post: She exhales. Fallen Chocolate Souffle Cake.

  38. cheryl says:

    such lovely pictures! those look beautiful.

    last blog post: Menu Plan Monday Sept 29th

  39. Vera says:

    The crackers look perfect! Very cute shape!

  40. Elizabeth - Cake or Death? says:

    Gorgeous, gorgeous photos. I was a little light on my toppings (per the instruction’s suggestions) and ended up regretting it. Bring on the flavor, I say!

    last blog post: Tuesdays with Dorie: Cinnamon Crème Brûlée

  41. Madam Chow says:

    Wow- yours turned out beautifully, and as usual, I LOVE your photos!

    last blog post: A New Blogging Event for Me: Recipes to Rival

  42. Thanks for the kind words by everyone. DB is always a rush :)

    Argus – I glaze with oil before baking, but there’s just enough to keep the powdered spices on top.

    Natashya – Great idea with the lists… Half of the items in mine will probably read “sawdust”

    Adam – More like spice king (or prince or court jester)

    Tanna – Lots of practice with Indian flatbreads :)

    Jaime – It always seems like a good idea to buy spices.. until you get home.

    Sweetbird – It must be the blue cardboard.. I should get it in every color or something.

  43. Shellyfish says:

    I’m so glad you liked this challenge! Your lavash look divine!

    last blog post: Hey baby, do you dip?

  44. Ranee @ Arabian Knits says:

    Love your lavash. I saw it in the kitchen forum and liked it there, too. I plan on playing with more spice the next time I make these.

    last blog post: Saints Alive!

  45. Jeff says:

    Nice to see I am not the only person who decides to go overboard on spice purchases. This weekend I am planning on ripping apart the spice cabinet and figure out what I actually have.

    All of them looks so amazing.

    last blog post: French Onion Soup

  46. bee says:

    spice rack velcro is apt. that alone is good reason to bake this bread.

  47. Nicky says:

    Ah, gargeous. Don’t know if you’ve ever tried, but adding a fine sprinkle of ground Parmigiano to the top of that bread you’ve got pimenton on…killer. Seriously.

  48. A Few Resources for the Real Food Challenge « Not Dabbling In Normal says:

    [...] Cracker Recipes from Jennifer’s link file: Spelt Everything Crackers Poppy & Parmesan Cheese Crackers Sesame Semolina Flatbreads Lavash Armenian Flatbread [...]

  49. Wine Lover says:

    Thats a great article, thanks for posting it. I’ve saved your website and will be eager to reading more!

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  52. diesel says:

    Welcher befriedigend topic

  53. pocket knifes says:

    A mio parere vi qualcuno ciclo

  54. หอพักประชาสงเคราะห์ says:

    Anything similar.

  55. hakan says:

    this bread’s name is ‘pide’ not ‘lavash’.Lavash looks different and made another way.lavash called ‘lavaş’ as turkish.
    http://www.nefisyemektarifleri.com/lavas-tarifi/

  56. Crackers! | Friends and Hammers says:

    [...] type of restaurant is, you know what I mean.  If you don’t have the book, I found the recipe online at the blog of someone very in love with spices.  (And yeah, bulk spices are the way to go!  Make the switch and never look back.  They’re [...]

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