Lavash

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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.

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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.

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This is a great recipe! Make sure to roll it out as thin as possible! I brushed olive oil over the dough and sprinkled on some salt. They were soooo good dipped in the warm, parmesan cheese dip I made to go with!

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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!

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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!

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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.

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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!

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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.

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