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, it's pliable enough for wraps.

2 1/4 tsp. Instant yeast (Fast Rising, Rapid Rise, Quick Rise, and/or Bread Machine Yeast)
1 tsp. salt
2 Tbsp. 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 Tbsp. Sesame seeds

Combine first 5 ingredients in large bowl.  Beat on high until well combined.

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

Gradually stir in second amount of flour (2 cups).  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 each portion into 10 x 10 inch square, about 1/16 inch thick.  Place 1 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 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.

Note: Rising to the Occasion. Active dry yeast takes a bit more time; it must be activated (proofed) in a mixture of sugar and warm water before being added to the dry ingredients.

Instant yeast doesn't need dissolving and is simply added directly to the dry ingredients.

Cooking At Home--Company's Coming