Lavash (Armenian Flatbread) aka “Spice Rack Velcro”
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.
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
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
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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September 29th, 2008 at 12:47 am
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. . .
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September 29th, 2008 at 1:04 am
that looks fantastic Jude – love the shape. and the garam masala is a cool idea!
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September 29th, 2008 at 2:16 am
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!
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September 29th, 2008 at 2:23 am
Your Lavash Crackers look fantastic! I particularly love their original shape! You did a great job here!
Cheers,
Rosa
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September 29th, 2008 at 2:29 am
You’ve painted your blank canvas with the most beautiful colours and flavours. Love them all.
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September 29th, 2008 at 2:42 am
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?
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September 29th, 2008 at 3:30 am
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
September 29th, 2008 at 5:36 am
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.
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September 29th, 2008 at 6:16 am
Love the shape and texture of your lavash crackers! I wish my local Middle Eastern bakery would make crackers this beautiful.
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September 29th, 2008 at 7:02 am
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.
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September 29th, 2008 at 7:25 am
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.
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September 29th, 2008 at 7:33 am
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!
September 29th, 2008 at 7:43 am
I love the shape of your bread, its beautiful
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September 29th, 2008 at 8:02 am
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?!
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September 29th, 2008 at 8:17 am
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
September 29th, 2008 at 10:02 am
Oh Jude! U did it again! I would love that with curries!
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September 29th, 2008 at 10:12 am
Your crackers look fantastic!
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September 29th, 2008 at 10:17 am
You are most definitely the master of spices. Very nicely done!
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September 29th, 2008 at 10:43 am
I was really excited to use up spices with this as well. Love the shape of your crackers!
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September 29th, 2008 at 11:47 am
thee look nice. They look like spoons. And there s an added bonus. The spicy surprise
since there are different variations 
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September 29th, 2008 at 12:38 pm
love the shape; and it is a great way to get rid of spices.
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September 29th, 2008 at 1:18 pm
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!
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September 29th, 2008 at 2:17 pm
Your crackers look great. I didn’t think about these as a ‘blank canvas’, but I will now!
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September 29th, 2008 at 2:45 pm
I love the shape of your lavash, very very cute! (Little flip flops on spice)
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September 29th, 2008 at 3:06 pm
Great shape on your lavash. I think I need to be more adventurous with spices!
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September 29th, 2008 at 5:19 pm
They are so cute! The shape reminds me of lady fingers I buy often
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September 29th, 2008 at 5:25 pm
I love the way you shaped your crackers- they look perfect for scooping up a good amount of dip!
September 29th, 2008 at 6:12 pm
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!
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September 29th, 2008 at 6:25 pm
Beautiful! I love the shape of your lavash! So much fun.
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September 29th, 2008 at 9:30 pm
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?
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September 30th, 2008 at 1:12 am
I am so sure I would love this! Have bookmarked to try it- the spice toppings look interesting..
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September 30th, 2008 at 1:33 am
Oh your crackers looks so good. I like the unusual shape you’ve made.
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September 30th, 2008 at 2:18 am
Jude these look absolutely grand! love the shapes of these crackers and the toppings are fantastic. well done!
September 30th, 2008 at 8:48 am
I love the shape Jude! Awesome job!
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September 30th, 2008 at 2:19 pm
Wow! Those look really great!!! I love the shape of your crackers!
September 30th, 2008 at 6:13 pm
I love your photographs! What a beautiful post about Lavash.
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September 30th, 2008 at 7:52 pm
Spice rack velcro.. hahaha.. !
Great crackers, by the way. Love the tongue-depressor shape!
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September 30th, 2008 at 9:38 pm
such lovely pictures! those look beautiful.
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September 30th, 2008 at 10:40 pm
The crackers look perfect! Very cute shape!
September 30th, 2008 at 11:56 pm
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!
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October 1st, 2008 at 2:34 pm
Wow- yours turned out beautifully, and as usual, I LOVE your photos!
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October 1st, 2008 at 10:44 pm
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.
October 2nd, 2008 at 3:03 am
I’m so glad you liked this challenge! Your lavash look divine!
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October 3rd, 2008 at 12:38 am
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.
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October 3rd, 2008 at 9:34 am
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.
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October 4th, 2008 at 4:52 pm
spice rack velcro is apt. that alone is good reason to bake this bread.
November 25th, 2009 at 5:45 pm
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.
March 2nd, 2010 at 4:48 am
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March 24th, 2010 at 1:23 pm
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