Perfect with cheese, dips or simply to scoff as a nibble. A pasta machine is needed to get these wafter thin.
200g '00' flour
100 ml water
45ml olive oil
2 tsp za'tar
1/2 tsp salt
1/2 tsp sugar
- Put all the ingredients in a bowl and mix together with fingers until a dough is formed. Alternatively pop everything into a food processor with a dough hook and whizz for a couple of minutes.
- Oil a bowl, pop in the dough and cover. Leave in the fridge overnight.
- Place a baking sheet in the oven and pre-heat it on gas mark 4.
- Prep 4-8 pieces of baking paper to fit your baking sheet (depending on the size lavash that you choose to make).
- Divide the dough into quarters.
- Shape each into a rough rectangle and roll out.
- Dust a work surface and pasta machine with flour and feed the dough through the rollers on the widest setting.
- Take the setting down a notch and feed through again notch by notch until you are down to the thinnest setting.
- Cut each flattened piece of dough into three or alternatively narrows strips.
- Carefully lift the pieces of dough onto baking paper, leaving a little space between each.
- Transfer a piece of dough laden baking paper onto the hot tray and bake for 5-6 minutes. Remove from the oven turn the dough overand bake for a further 5-6 minutes or until golden brown.
- Place the baked lavash onto a cooling rack.
- Repeat with the rest of the dough.
- Once cooled put into an airtight container.
I paired mine with a refreshing parsley and mint dip...
250g greek yogurt
1 tbsp fresh flat parsley, finely chopped
1 tbsp fresh mint, finely chopped
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 pinch sea salt
freshly ground pepper, to preference
- Simply mix everything together.