crispy seed lavash

How To Make crispy seed lavash

• 1

  Place the water, milk, yeast and honey in the bowl of a stand mixer fitted with the hook attachment and stir together.
• 2

  Add the bread flour, cake & pastry flour, whole wheat flour, semolina and salt and mix this on low speed until the flour is incorporated, then increase the speed by one level and knead for about 5 minutes, until the dough becomes elastic.
• 3

  The dough will be very soft and definitely stick to the bottom of the bowl as it mixes. Alternatively, the dough can be mixed in a bowl by hand and then turned out onto a work surface, kneading for about 7 minutes. Cover and let the dough rise at room temperature for 30 minutes and then chill overnight.
• 4

  Preheat the oven to 375 °F (190 °C). Line 4 baking trays with parchment paper (or prepare the lavash in batches).
• 5

  Divide the dough into 16 pieces (50 g each) and roll into a ball. Using a pasta roller to roll out the dough, first, shape the dough into an oval with your hands, so that it will fit through the rollers on the lowest setting.
• 6

  Flour the dough generously (you will need lots of flour to coat the lavash as you roll it) to prevent sticking and roll it through settings 1 through 4, flouring at each rolling, and rolling until the dough is about 1/16-inch (1.5 mm) thick and is a long oblong piece
• 7

  Place the pieces on the baking trays, trimming them if needed so they fit. They can be placed very close together on the tray, but not overlap.
• 8

  Brush the lavash with a little water and sprinkle with pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds, salt & pepper.
• 9

  Bake for about 15 minutes until the lavash is a rich golden brown. Remove the lavash immediately from the baking trays to cool, and let cool completely before serving. The lavash will keep, well-wrapped at room temperature, for a week.
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