Bread week, day 3: I say Lavosh, you say Lavash



Lavosh_5



Lavosh/lavash. Know aliases: cracker bread, lawaash, paraki, Armenian cracker bread, lahvosh, lawasha, naan-e-lavaash. But it’s moniker isn’t important. In the words of William Shakespeare, this cracker by any other name would taste as good.

Joelen at What’s Cookin’ Chicago recently made Lavosh, and after finding out that the recipe is included in The Bread Baker’s Apprentice (and in fancy restaurant bread baskets everywhere), I decided that it counts towards day three of bread week.

Rosemary  and Parmesan Garlic Lavosh Crackers

(adapted from The Bread Baker’s Apprentice)

You’ll need:

1 1/2 cups bread flour

1/2 teaspoon salt

1/2 teaspoon instant yeast

1 tablespoon honey (I substituted corn syrup)

1 tablespoon vegetable oil

1/3 to 1/2 cup water, room temperature

coarse salt, fresh ground pepper, garlic powder, rosemary, white pepper, shredded parmesan for topping

Mix all the ingredients minus the spices and parmesan for topping.

Knead for about 10 minutes. I learned another trick for checking dough doneness, in addition to the finger-poke test: if you can strech the dough without tearing it (in moderation, of course), it’s ready. This is called the “windowpane test.”

Let the dough rise in an oiled bowl covered with cling wrap until it has doubled in size. This should take about an hour and a half.

Lay out greased parchment paper on your work surface. Roll out the dough on the parchment until it is as thin as you can get it. I had to cut mine in half in order to fit the dough in two sheet pans.



Lavosh dough





Lavosh Dough_2



It should look like this:



Lavosh Dough_3



Put the dough, parchment and all, on sheet pans, spray with water and top with spices. You can get really creative here. I used freshly grated parmesan, fresh ground pepper, course salt and garlic powder for one, and rosemary, fresh ground pepper, white pepper, course salt and a few drizzles of olive oil for the other.

Then cut your dough into the desired shape. This is optional—you can always break it up into pieces after it bakes.



Lavosh Dough_5



Bake at 350 degrees for about 20-25 minutes. Some of my thinner pieces cooked faster, so I pulled them out a little early.



Lavosh



It turned out great—crunchy, spicy and flavorful. This would be great with soft cheese (actually, any cheese) and of course, say it with me now, “Butter!”



Lavosh_4





Lavosh_3



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11 comments

  • Beautiful job and I’m glad to have inspired you for your Day 3 of your bread week! I love your choice of toppings… especially the parmesan. I plan on making this again for the holidays to give out as gifts and will definitely plan on using more cheese as toppings (you can never have enough cheese, right?) :)

  • this looks so crunchy and delicious. we live by little armenia in LA and sell lavash bread. do you think we can rub evoo and sprinkle on the herbs and bake it with good results?

  • Absolutely! I drizzled some on almost as an after thought, but it would be a good way to make the herbs stick, too. I think if you are talking about baking the already cooked lavosh to get the herbs on there, obviously bake it for less time and probably at a lower temp. Thanks for the comment!

  • December 1, 2012 at 11:16 am //

    I want to make soft lavash. Could you help with this recipe and tips please. Most delicious bread ever, also healthy!!!

  • Hi Marion—not 100-percent sure about that, maybe try making the lavash a little thicker. This would probably be more like a focaccia. Let me know how it turns out!

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