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

10g butter

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.