This middle-Eastern flatbread can be baked soft, like a tortilla and used as a sandwich wrap, or hard like a cracker. It’s thin and crisp when baked in the following version with Daisy Spelt Flour.
Quantity: 30 round crisps
1 cup lukewarm water with
1/4 cup Whole Grain Spelt Daisy Flour
1/4 cup (.25 oz) yeast.
1 and ½ teaspoon salt
3 cups of Daisy White Spelt Flour
Work this dough into a small ball and let it set up for an hour or so. Then shape the small pie-shaped rounds and let them rest for a few minutes till you can see evidence of some rising.
Bake each one on a hot stone in a 500 degree oven for 2-3 minutes at most. They burn easily.
Try flavoring lavash in these ways or your own:
Lightly coat the rolled out dough with vinegar and sprinkle with coarse salt before baking. Or mix in herbs or spices – we like rosemary or cumin .