Lavash
BY
josh.striplin
Josh Striplin.5 tsp salt
.5 tsp instant yeast
.75 oz honey
.5 oz vegetable oil
3.5 oz water
As needed toppings (poppy, sesame, cumin seeds, etc.)
Preheat oven to 350 F
Mix flour, salt, yeast, honey, oil, and just enough water to pull it together into a ball.
Flour bench and knead for 10 minutes. Dough should be 77-71 F.
Oil bowl and transfer dough to bowl, rolling around in oiled bowl to coat dough. Cover with plastic wrap.
Ferment at room temperature for 90 minutes or until doubled in size.
Roll out dough into a paper thin sheet or sheets, may have to stop from time to time to let the gluten relax. Transfer to parchment lined sheet pan.
Mist top of the dough with water and sprinkle with desired toppings.
Bake for 15-20 minutes. This time will depend on how thinly and evenly you rolled the dough. Remove from oven and allow to cool on the pan for 10 minutes.
Snap into shards and serve