lavash cracker bread

Ingredients

• Servings: 30
• 1 cup lukewarm water
• 1/4 cup whole wheat flour
• 1 (.25 ounce) envelope active dry yeast
• 1 teaspoon salt
• 3 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 1 hr 48 mins


• in a large bowl, stir together the water, whole wheat flour, and yeast until moistened. mix in the salt and 1 cup of all-purpose flour. gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• when the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. add more flour or water if needed to keep dough from getting sticky or too stiff. pour a little bit of oil in the bowl and turn the dough to coat. cover and let rise in a warm place until doubled in size, about 1 hour.
• punch down the dough and divide into 30 pieces about the size of small walnuts. rolling the dough into a long log helps to divide it evenly. roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• preheat the oven to 500 degrees f (260 degrees c). place a baking sheet on the center rack of the oven so it can preheat at the same time. do not grease.
• roll each ball into a circle about 8 inches across. the dough should be paper thin, almost translucent. if they are too thick, they will bubble up like pita breads.
• pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. close the oven and bake for about 3 minutes. the crackers should be lightly browned on the top with small . you may have to adjust your thickness for the next batch.