Lavosh (lavash) is a flatbread, usually unleavened, which is common to the South Caucasus and Western Asia. In Armenia, dried lavash is stacked high in layers and rehydrated as a soft bread. Crackers by the same name have become popular for cheese boards and often contain the traditional poppy or sesame seeds. I made mine using sprouted wheat flour, a flour which is milled from whole germinated grains of wheat. It has a more complex flavour and 47 percent less carbohydrate than plain bread flour.
Preheat your oven to 190ºC (375ºF). Mix 2 cups of flour, 2-3 tablespoons of poppy seeds and ½ a teaspoon of salt. Add 2 tablespoons of olive oil and approximately 1 cup of water – incorporate just enough water to make a soft, malleable dough. You can do this with a stand mixer, using the dough hook, or by hand. When the dough is ready, roll it into very thin sheets – a pasta machine is excellent for this. Cut the crackers and bake them on a parchment-lined tray for 8-10 minutes, turning them over halfway through, until they are crisp and brown around the edges. Store in an airtight container.
michelle picker cooks 