During my stay in Winnipeg I soon became aware that lavash was a local staple. It was in every deli and specialty grocer. I thought, because of the Jewish heritage in the city, that it was a Jewish flatbread but it is simply described as Middle Eastern.
It is a very simple flatbread that is served with an artichoke dip or cheeses. I found them in sesame, rye, garlic and flax flavours. Now I am looking to reproduce those wonderful lavash breads.
This recipe, although a very stiff dough, replicates closest what I like. It is such a stiff dough that I am tempted to use my pasta machine to roll it. It is best if baked when rolled very thinly. Also, I did not find that this dough rose much at all but it still made nice breads.
LAVASH (Mid-Eastern sesame cracker bread)
1 1/4 lb. (about 5 C.) unbleached all purpose flour
1 envelope dry yeast
2 1/2 tsp. salt
3/4 tsp. sugar
1/4 C melted butter
1 1/4 to 1 1/2 C warm water
3/4 to 1 C sesame seeds
Combine first four ingredients in mixing bowl. Blend butter with 1 C water. Add gradually to dry ingredients, mixing well. Add more water if batter is too dry to hold together. Put in greased bowl, turning to coat all sides. Cover with towel. Put into warm place until double in bulk - about 1-2 hours.
Preheat to 350 degrees for gas oven, 375 degrees for electric. Take a piece of dough no larger than a pingpong ball. (Keep remaining dough covered while working.) Roll as thin as possible - put sesame seeds on board and roll as hard as possible. Bake until golden brown with brown spots. Cool on rack.