Lavash

Homemade lavash is one of those breads that looks impressive but is really just flour, shortening, egg, and milk rolled paper-thin and baked until crispy. No yeast, no rising time, no kneading machine needed.

Rolling the dough to 1/16 inch thickness is the whole technique. That extreme thinness is what makes lavash shatter into crispy shards instead of bending like a soft flatbread. If your dough fights you and springs back, let it rest a few more minutes and try again.

Sesame seeds go on the bottom of each sheet where they toast directly against the hot pan, while poppy seeds get brushed on top with water so they stick during baking. The combination gives every piece a nutty crunch on both sides.

Pro Tips

• Let the dough rest the full 30 minutes. Resting relaxes the gluten and makes rolling much easier.
• Roll on a well-floured surface and keep turning the dough to prevent sticking. At 1/16 inch, it tears easily.
• Watch carefully after 15 minutes. The thin edges brown faster than the center and can burn quickly.
• Store cooled lavash in an airtight container. It stays crisp for several days.

Variations

• Sprinkle with za’atar or everything bagel seasoning instead of plain sesame and poppy seeds.
• Brush with olive oil and sea salt before baking for a savory, oily cracker.
• Break into pieces and serve alongside hummus or a cheese board.