Lavash
Makes about 12
- 1 3/4 cups all-purpose flour, plus more as needed (240 g)
- 1/2 teaspoon salt, plus more as needed (2 g)
- 1 teaspoon olive oil, plus more as needed (5 ml)
- 1/2 cup plain yogurt (75 g)
- 1/2 cup plus 1 teaspoon water (85 ml)
- Dried sumac, as needed
- Za’atar spice, as needed
Instructions
In a stand mixer fitted with a paddle attachment, mix the flour, salt, and then add the olive oil, yogurt, and water until the dough comes together. Knead on a floured surface for a few minutes until smooth. Wrap with plastic and refrigerate for at least 1 hour.
Preheat a plancha or large skillet to high heat. Preheat oven to 275°F (135°C). Divide dough in 6. Roll dough by hand or through a pasta machine to a very thin sheet; slice the sheet in half.
Sear dough sheets on both sides on the plancha just to lightly brown, and then transfer in a single layer to baking sheets lined with parchment paper. Brush the top of the cracker with a thin layer of olive oil and sprinkle the surface with salt, sumac, and za’atar.
Transfer to the oven until browned and crisp, about 10 minutes.
This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits
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