Best 6 Black Pepper Lavash Middle Eastern Cracker Crisp Bread Recipes

LAVOSH CRACKERS

Steps:

• Preheat oven to 190c (375F) and set aside 2 baking trays (see notes).
• Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside.
• In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
• Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 tsp at a time). Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
• Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need.
• Divide this ball of dough into three even-ish portions.
• Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1-2 mm (1/18") thick. See images in the post above.
• Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares etc) then place the crackers on a baking tray. You don't want them to overlap, but they also won't spread as they cook.
• Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za'atar and cumin.
• Finally sprinkle with fine salt to taste and bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray.

CRACKED BLACK PEPPER BREAD

Steps:

• In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour and salt.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.

BLACK PEPPER LAVASH - MIDDLE EASTERN 'CRACKER / CRISP BREAD'

Steps:

• Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
• Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
• Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
• Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.

LAVASH CRACKER BREAD

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

LAVASH

Steps:

• To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.
• To make the dough in a stand mixer:
• In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn't have to be perfectly mixed in.
• Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate.
• Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl.
• To make the dough by hand:
• Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes.
• Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.
• To finish and shape the dough:
• Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.
• To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.
• To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out.
• Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn't have to look perfect.
• To griddle lavash on overturned wok:
• Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy.
• Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates.
• Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.
• To griddle lavash on cast-iron griddle:
• Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
• Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn't get too hot.
• To grill lavash:
• Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil.
• Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts.
• Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.
• Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It's okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it's still cracking, mist with more water.

LAVASH CRISPS

Steps:

• Preheat oven to 425 degrees. Put lavash on a baking sheet; brush each piece with 1 teaspoon oil, and generously season with pepper. Toast in oven until crisp and golden, about 10 minutes. Let cool completely on sheet before breaking into pieces to serve.