Michelle Herron

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

lavash