Lavash is a crispy, cracker-like flatbread, oven coated with seeds or spices.  A pasta roller makes short work of rolling this dough thinly.  Even though the dough doesn’t look like a large quantity, it will yield 16 long lavash breads – enough for plenty of cheese boards or bread baskets.


  • 1 cup  250 mL warm water (110 ?F/43 ?C)

  • 2/3 cup 160 mL warm milk (110 ?F/43 ?C)

  • 1 tsp  3 g instant yeast

  • 1 Tbsp 50 g honey

  • 2 cups 300 g bread flour

  • ½ cup 65 g cake & pastry flour

  • ½ cup 75 g whole wheat flour

  • 1/3 cup 50 g semolina

  • 1 Tbsp 15 g salt

  • For toppings:

  • Roasted, unsalted pumpkin seeds

  • Roasted, unsalted sunflower seeds

  • Poppy seeds

  • Sesame seeds

  • Salt & pepper


  • 1.

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

  • 2.

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

  • 3.

    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.  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.  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.

  • 4.

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

  • 5.

    The lavash will keep, well-wrapped at room temperature, for a week.

  • 6.

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