Total Time:
30 min
15 min
15 min

10 to 12 serving

  • 14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
  • 1 teaspoon table salt
  • 1/2 teaspoon granulated sugar
  • 2/3 cup water, plus additional if needed
  • 1 whole egg
  • 5 tablespoons unsalted butter, divided, melted, and cooled slightly
  • Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.

  • Preheat the oven to 375 degrees F.

  • Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

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4.5 11
Tasty, but it's not a lavash recipe. The simplest recipe requires just flour, water and salt, and lavash is very thin, soft and pliable when cooled. Forgive my boldness, but as an Armenian and a baker I thought I am entitled to make the comment. item not reviewed by moderator and published
Delicious! Fast, easy and so tasty.Don't poke holes in the dough before you bake - lavash is supposed to have bubbles. I too sprinkled kosher salt before baking. A sprinkling of freshly grated parmesan cheese (gently pressed into the dough made this even more delicious. Will definitely make this again. item not reviewed by moderator and published
Genuine...from experienced resturanteur...sp? Encourage anyone interested in middle eastern food...try this recipe. Compare to others you've enjoyed. Make decision....let Altom know. My experience...method ro make was reasonable... Flavor and texture same/similar to items during my personal travels and restaurants. Have fun! Annie, Fremont, CA item not reviewed by moderator and published
These crackers were quick and easy to make. I decided to make them at the last minute for company and they were ready in less than half the time necessary for the lavash using yeast. Without some beefing up these are quite bland. I slathered them all with olive oil, sesame seeds and seasonings (I used adobo seasoning on one, red pepper on one, and parmesan cheese on one). If you have an extra hour or so, the yeast recipes are tastier. item not reviewed by moderator and published
I've never made crackers before but I'm an avid baker. I wanted a cracker that I had as part of the bread basket in a restaurant recently. I topped the dough with nigella (black) and white sesame seeds and sea salt before baking, also a light brushing of olive oil. Also, I had substituted the sugar with about a tablespoon of honey for more sweetness. The cracker was just ok. Good recipe but it wasn't exactly what I was looking for. I think without toppings, it would have been slightly bland. item not reviewed by moderator and published
For Charlotte and others with problems converting measurements: AB has explained on numerous episodes that he uses weight measures (ounces) instead of volume measures (cups) because the weights are always consistent, while the volumes can change such as using sifted vs. unsifted flour. There is a really easy-to-use site to calculate conversiions here: Just pick your ingredient, type in your known value (i.e. flour all-purpose, 14 1/2 ounces) and then click the box for the measure you want (i.e. cups) and presto, /there it is! Just remember, it's not an exact conversion because 14 1/2 ounces of flour is always 14 1/2 ounces but can be a little more or less than 2 1/2 cups. And this recipe, like a lot of AB's recipes, has an approximate cup measure listed beside the ounce measure. Good luck, and as AB says, GOOD EATS! item not reviewed by moderator and published
This is a very quick, easy and tasty recipe for Lavash. I was used to the recipe that we used in culinary school, which has a longer prep time as it has dry yeast in it and involves allowing the dough to proof for 1 1/2 hours before rolling it out and baking. So I'm glad to find a recipe that still has a good taste, yet doesn't take as long to prepare. For additional flavor, I brushed the rolled dough with extra virgin olive oil, instead of melted butter, then sprinkled it with sea salt and a combination of white & black sesame seeds (actually doing this before your last roll of the dough will help the salt & seeds adhere to the dough better). I'll definitely be making this again and again and maybe trying some fresh ground parmesan cheese & cayenne on the next batches! item not reviewed by moderator and published
It is such a big innconvenience for me to try to convert all of the mesurments into tsps. tbsps. and cups. It goes from being an easy recipe to a real hassle. I really wish he would use measurments that were convenient for (most) people who don't have a scale. item not reviewed by moderator and published
These are VERY GOOD, especially if you add about 1/4 cup of chopped fresh rosemary to the wet team. Also sprinkle kosher or sea salt on the buttered dough before baking. And by the way, "EVAN", bubbles give them character and varied texture! item not reviewed by moderator and published
These are my new favorite crackers. After trying pieces of the first batch, my husband suggested sprinkling the dough with kosher salt before baking, which I did, and I'm glad--they tasted like buttery saltines! I can't wait to make this again. item not reviewed by moderator and published
Quite Good, be sure to dock the dough to avoid bubbles item not reviewed by moderator and published
Scales are inexpensive, accessible and actually less messy and less of a hassle than digging out a mountain of cups and spoons. We made the investment and haven't looked back since.<br /> item not reviewed by moderator and published

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