LAVOSH CRACKERS RECIPES

Steps:

• In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
• Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
• Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
• If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.

Steps:

• Preheat oven to 325°F. Place 1 1/4 cups water and yeast in the bowl of stand mixer fitted with dough hook; let stand 10 minutes or until foamy. Add flour, oil, honey, and 1 teaspoon salt to yeast mixture; beat at medium-low speed 10 minutes or until a supple dough forms. Place dough in a bowl coated with cooking spray; cover with plastic wrap. Let dough rise in a warm place (80°F to 85°F), free from drafts, 10 minutes or until 1/4 larger in size. Divide into 3 equal portions. Cover with plastic wrap; let rise 10 more minutes or until 1/4 larger in size. Combine remaining 1/2 teaspoon salt, sesame seeds, poppy seeds, onion, and garlic. Flip a baking sheet over so that the bottom is facing up; coat with cooking spray. Roll 1 dough portion to an 18- x 12-inch rectangle on a lightly floured work surface (keep remaining dough portions covered to prevent drying). Place dough on prepared pan. Brush with egg white; sprinkle with 2 tablespoons sesame seed mixture, pressing to adhere. Bake at 325°F for 25 minutes or until crisp. Cool on pan 15 minutes; place on a wire rack, and cool completely. Repeat with remaining dough, egg white, and seed mixture. Once completely cool, break crackers into medium pieces.