This traditional Middle Eastern flatbread is becoming a very popular bread in my neighborhood. I passed this bread around on a sunny afternoon outside our house, and the neighborhood loved it! The inspiration behind this flatbread came from Hot Bread Kitchen’s lavash cracker recipe in Food & Wine magazine. For my variation, I recommend using a spice called za’atar. Za’atar is a blend of dried herbs and spices and most often contains sumac, sesame seeds, thyme, and sea salt. Za’atar may vary on the inclusion or exclusion of oregano, coriander, marjoram, cumin, and savory depending on its origin, whether Middle Eastern or Mediterranean.
Ingredients
- 2¼ teaspoons active dry yeast
- 1¼ cups lukewarm water, divided
- 4 cups whole spelt flour, or 2 cups einkorn flour and 2 cups whole spelt flour
- ¼ cup extra-virgin olive oil
- 2 tablespoons maple syrup
- 1½ teaspoons sea salt
- 1 teaspoon coarse salt, for sprinkling
- 1 tablespoon za’atar
- 1 tablespoon sesame seeds
- 1 teaspoon crushed coriander seeds
- 1 tablespoon poppy seeds
How to Make It
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast with 2 tablespoons of the water and let sit for two minutes. Add the flour, oil, maple syrup, salt, and the rest of the water and mix on medium-low speed until a firm dough forms, about 18 minutes. Turn the dough out onto a lightly floured work surface and divide it into thirds. Let the dough rest for 15 minutes.
- Preheat the oven to 325 degrees F. Flip over three 15-by-12-inch rimmed baking sheets and lightly oil their back sides.
- On a well-floured surface, roll out the dough into 3 rectangles slightly larger than the baking sheets. They will be about ⅛ inch thick. Should the dough spring back, let it rest for a few minutes before rolling again. Drape each rectangle over a prepared baking sheets so the rolled-out rectangles hang over the pan’s edges.
- Sprinkle the pieces of rolled-out dough with water, then sprinkle each piece with ½ teaspoon of the coarse salt, za’atar, and the sesame, crushed coriander, and poppy seeds. Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces to make large, precut pieces. Place the pieces onto the three baking sheets and put 1 pan of lavash on each rack for 35 to 40 minutes. Rearrange the baking sheets halfway through baking by turning 180 degrees and switching baking shelves. The lavash will be browned and crisp when ready. Transfer the baking sheets to racks and let cool. When cool, break lavash into large pieces and serve.
