Armenian Lavash Bread

[Olga Drozd]

Armenian Lavash Bread

A popular Armenian flatbread, does double duty; when left out at room temperature, its crisp texture makes it a wonderful cracker substitute.  Freshly baked and eaten, it is pliable enough for wraps.

2 1/4 teaspoons instant yeast (1/4 oz., 8 g, envelope)
1 teaspoon salt
2 Tablespoons granulated sugar
1 1/3 cups warm water
1/4 cup olive oil

2 cups All purpose flour

2 cups All purpose flour

1/3 cup milk
2 Tablespoons sesame seed

Combine first 5 ingredients in large bowl.

Gradually add first amount 2 cups flour.  Beat on low until consistency of thick batter.

Gradually stir in second amount 2 cups flour. Turn out onto lightly floured surface.  Knead for 5 to 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top.  Cover with waxed paper and tea towel.  Let stand in oven with light on and door closed for 1 1/2 hours until doubled in bulk.

Punch dough down.  Turn out onto lightly floured surface.  Divide into 8 equal portions.  Roll out portion into 10 X 10 inch square, about 1/16 inch (1.5mm) thick.  Place one square on lightly greased 11 x 17 inch baking sheet.  Brush with milk.  Sprinkle with sesame seeds. Pierce with fork randomly over top.  Bake on lowest rack in 425 degree F. oven for 10 minutes, turning once, until blistered and golden.  Repeat with remaining dough.  For soft bread, cover with foil while still warm.  For crispy bread, remove to wire racks to cool completely.  Makes 8 squares.