Lavash

Recipe courtesy Alton Brown, 2008

Show: Good EatsEpisode: Flat is Beautiful: Going Crackers

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
15 min
Level:
Easy
Yield:
10 to 12 serving

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

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

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Creamy Fruit Salad

Photo: Lavash

Similar Recipes

Recipes Like This

Recipe Collections

Showing 1-10 of 17

View all 17 Appetizer Collections

Comments & Reviews

recipe Lavash
Verna Largo, FL 11-10-2009
Flag

A note on measurements
Rated: 5 stars out of 5

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: http://www.convert-me.com/en/convert/cooking 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!Read more
recipe Lavash
Shirlie Belleville, IL 09-20-2009
Flag

Good Recipe!
Rated: 4 stars out of 5

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!Read more
recipe Lavash
Charlotte white bear lake, MN 07-17-2009
Flag

Ounces
Rated: 3 stars out of 5

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.Read more
recipe Lavash
Leo Akron, OH 07-03-2009
Flag

A few additions?
Rated: 5 stars out of 5

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!Read more
recipe Lavash
Elizabeth Saint Clair, MI 06-18-2009
Flag

Easy and delicious
Rated: 5 stars out of 5

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.Read more
recipe Lavash
Evan wyoming, NY 06-15-2009
Flag

Nice
Rated: 4 stars out of 5

Quite Good, be sure to dock the dough to avoid bubbles