This recipe is from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World ($35) by Jessamyn Waldman Rodriguez and Julia Turshen.
- 1¼ cups/295 g lukewarm water
- 2½ cups/315 g bread flour, plus more for shaping
- 1½ cups/195 g whole wheat flour
- ¼ cup/55 g extra-virgin olive oil
- 2 tablespoons honey
- 2¾ teaspoons kosher salt vegetable oil
- 3 teaspoons sesame seeds
- Combine the water, bread flour, whole wheat flour, olive oil, honey, and 2 teaspoons of the salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium-low until a firm, supple dough forms and the sides of the bowl are clean, about 6 minutes. Do the window test (see below) to check to see if the gluten is fully formed.
- Transfer the dough to a floured surface and divide it into 3 equal pieces (about 10½ ounces/300 g each). Cover the pieces loosely with plastic wrap or put them in a large plastic bag and let them rest at room temperature for 15 minutes.
- Preheat the oven to 325°F/165°C.
- Use a brush or your fingers to coat the underside of a 13 × 18-inch/ 33 × 46 cm rimmed baking sheet with vegetable oil. On a floured surface, roll out a piece of dough into a rectangle slightly larger than the surface of the baking sheet. If the dough springs back when you’re rolling it, let it rest for a few minutes. Drape the rectangle over the underside of the baking sheet so it hangs over the edges a little.
- Put the baking sheet in the oven and bake for 5 minutes. Remove the baking sheet from the oven and spray the surface of the lavash lightly with water from a spray bottle. Sprinkle the top with ¼ teaspoon of the salt and 1 teaspoon of the sesame seeds. Use a pizza wheel to cut the lavash into 6 squares, about 6 inches/15 cm. For flat crackers, cut along the edge of the pan (see photo).
- Lower the temperature to 280°F/140°C. Cover the pan of lavash with a sheet of parchment paper and put a second baking sheet, inverted, on top, sandwiching the lavash between the pans. Bake the crackers until they’re browned and crisp, about 35 minutes.
- Repeat the process with the remaining pieces of dough.
- Let the crackers cool completely before eating (they will continue to crisp as they cool). Store in an airtight container at room temperature for up to a week.
Whether you mix your dough in a mixer or by hand, the final check to make sure the gluten in your dough is properly developed is called the windowpane test. Tear off a small piece of dough about the size of a golf ball. If it is sticky, dredge it through a little extra flour to make it easy to handle. Use your hands to gently stretch the dough from all sides until it forms a thin, nearly transparent layer that you can see the light through if you hold it up to an actual window or light. If you can stretch the dough to that state, it means the gluten is developed and your bread is ready to rise. Simply press the small dough ball back into the large one and proceed. If, on the other hand, your dough tears before you can stretch it thin enough to see the light through it, keep kneading it until it passes the test.