Lavash Cracker Bread

Recipe View In the bowl of a stand mixer, combine lukewarm water, whole wheat flour, and active dry yeast. Stir until moistened. Mix in 1 cup of all-purpose flour and salt. Gradually add the remaining 2 cups of all-purpose flour using a dough hook attachment until the dough comes together. (Estimated time: 5 minutes)

Recipe View Knead the dough until it becomes elastic, about 8 to 10 minutes. If needed, add more flour or water to maintain a smooth, non-sticky consistency. Cover the dough and let it rise in a warm place until doubled in size. (Estimated time: 1 hour)

Recipe View Punch down the risen dough and roll it into a long log. Cut the log into 30 small, walnut-sized pieces. Roll each piece into a ball, cover them with a damp kitchen towel, and let them rest for 30 minutes. (Estimated time: 40 minutes)

Recipe View Place an ungreased baking sheet on the center rack of the oven and preheat to 500 degrees F (260 degrees C). (Estimated time: 15 minutes)

Recipe View Roll each ball into a circle approximately 8 inches in diameter. The dough should be paper-thin and almost translucent. If the dough is too thick, it may bubble up like pita bread. (Estimated time: 20 minutes)

Recipe View Carefully pull out the oven shelf and place as many rolled crackers onto the hot baking sheet as possible. Close the oven and bake until lightly browned on top with small bubbles. (Estimated time: 3 minutes per batch)

Recipe View Remove the baked crackers from the oven and transfer them to a wire rack to cool completely. (Estimated time: 5 minutes)

Recipe View Repeat steps 5 to 7 to bake the remaining batches, adjusting the dough thickness as necessary to achieve the desired crispness. (Estimated time: Varies)