Now THIS is something I’m very excited about: homemade lavash. Wrap up some of your best sandwich fixin’s in some of this, straight from the oven, and get ready for the blank stares of wonder. In my universe lavash is the ultimate “wrap” bread, far preferable to tortillas, not only because it’s more flexible and tender, but because it’s larger and can more easily enclose…lots of stuff. Try this and you’ll probably never go back. Start by getting your ingredients together. Put the dry ingredients in the bowl of a stand mixer fitted with a paddle.
Stir them and add the wet ingredients. This will be a very wet dough. Beat the dough for 4-5 minutes until it’s smooth and stretchy.
Scrape the dough into an oiled bowl and cover it with a cloth.
Let it rise for an hour to an hour and a half until it’s doubled. Meanwhile, preheat your oven as high as it will go. 550 Fahrenheit is great if you can manage it. You’ll need a pizza stone for this.
Pull off a piece, about an eighth of the mass, and apply it to a well-floured piece of parchment. Flour the dough, flour the pin, flour your hands, flour your brain if it’ll help…
Roll a little, turn the sheet, roll a little more. Keep dusting the dough lightly as you roll, getting it as thin as you possibly can. This sheet isn’t as good as those little Armenian ladies made, but perfection isn’t required. Speaking of which, I decided in the end not to dock these (poke holes) or brush on oil or add seeds. You can do that, but to me this bread is perfect as it is.
To bake these, slide the parchment with the bread off your counter onto the back of a sheet pan. Open the oven and reach in with the pan, planting the far edge of the pan at the far edge of the stone.
Lean it forward a touch, then just pull out the pan.
90 seconds later, you’ll have something like this. Bubbly, dappled with tan spots on the bottom…perfect.
Use it right away or stack it, let it cool and get it right into a plastic storage bag because, being so thin, it stales very, very quickly. How does it taste? Let’s just say it’s spring break and my bread-finicky 9-year-old is home today with a school friend. I served them this for an afternoon snack, getting ready for “the face” and a plea for Doritos. She and her friend ate a sheet apiece, dipped in olive oil. Score one for the old man.