Lavash (Armenian Cracker Bread)

Lavash is one of the oldest breads in the world, and this Armenian version keeps it honest: flour, water, yeast, salt, and a scatter of sesame seeds. That’s it. No oil, no eggs, no butter. The magic is in rolling the dough impossibly thin and baking it at high heat until it puffs, blisters, and crisps.

The dough gets two rises, which builds flavor and makes it easier to roll out. After the second rise, you divide it into eight pieces and roll each one into a 9-inch circle so thin you can nearly see through it. This takes some arm work, but a well-floured surface and a firm hand on the rolling pin get you there.

The two-step baking is what sets this apart from store-bought. First the oven dries and lightly browns the top, then a quick pass under the broiler crisps the pale underside. You end up with a cracker bread that shatters when you snap it, with charred blisters and toasty sesame flavor in every bite.

Kitchen Tips

• Roll as thin as possible. If you can see the counter through the dough, you’re in the right neighborhood. Thick lavash stays chewy instead of crisp.
• Work one round at a time. Roll and bake each piece individually so the dough doesn’t dry out while waiting.
• Watch the broiler closely. It takes only 30 to 60 seconds to go from pale to burnt. Stay right at the oven door.
• Store in a dry spot. Completely cooled lavash keeps for weeks in an airtight container or paper bag. Any moisture turns it leathery.

Variations

• Za’atar lavash: Sprinkle za’atar spice blend over the dough instead of sesame seeds before baking.
• Seeded mix: Top with a combination of sesame, poppy, and nigella seeds for a more complex, earthy crunch.