Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor, tonir, or on a sajj — clay or metal ovens or domes used for cooking / baking. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran, and Turkey. The origin of lavash is often attributed to Armenia, but some scholars say lavash likely originated in Iran. Needless to say this important, staple flatbread has deep roots throughout history and deserves to be learned about, shared, and enjoyed!
I wanted to make a version of lavash without yeast, that would also last at least one week (or more!), so I decided to go with a crispy style. These are incredibly easy to make and keep their crunch for a really long time! I love sprinkling the dough with the Pistachio Za’atar before baking, but if you haven’t made that yet, sesame seeds, poppy seeds, nigella, dried herbs, or another spice blend of your choice would be a simple way to add a boost of flavour to the top of the bread!
Crispy Lavash-Style Flatbread with Za’atar
Ingredients
- 1 cup / 150g whole spelt flour plus more for dusting
- 1 tsp. fine sea salt
- 1 tsp. garlic powder
- 2 Tbsp. cold-pressed olive oil
- ½ cup / 125ml water
- 2 Tbsp. Pistachio Za’atar
Directions
- In a mixing bowl, sift together the flour, salt and garlic powder. Stir well, then add the olive oil and water.
- Stir the dough together with a wooden spoon until it forms a soft mass, then knead with your hands for 1 to 2 minutes until smooth. If the dough feels too sticky, add a little more flour, and knead it in.
- Preheat the oven to 350°F / 175°C.
- Divide the dough in half and dust each half with flour. Place one half in between two pieces of parchment paper and roll as thin and evenly as possible. Remove the top piece of parchment, sprinkle with 1 Tbsp. of the Pistachio Za’atar, then place the parchment back on top and roll once more to embed the za’atar in the dough. Remove the top piece of parchment. Score the dough a sharp knife tip, into your desired shapes (I chose long triangles, but suit yourself!). With the bottom piece of parchment under the dough, slide the dough onto a baking sheet.
- Bake for 20 minutes, then remove from the oven and use a knife to separate the crackers (if they haven’t done so naturally). Push them apart a little so that they have space to crisp up, then return to the oven and cook for another 10 minutes or so, until the crackers are golden brown and puffed up in places.
- Let the crackers cool. As they sit they will crisp up even more. Store the lavash in an airtight container at room temperature. Say thank you and enjoy with the other menu items, or with your favourite dip for as long as crispy and crunchy!
Notes
