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.