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.
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
Can you identify all of the toppings? (answers below)
- 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