Makes: 2 very large crackers, enough to serve 6 to 8
Time: About 2 hours
Most people know lavash as a soft flatbread (for that, see page 438), but it can also be baked into a gorgeous, light, crisp cracker. Yeast adds the faint fermented tang that’s usually reserved for breads, but the best part about these crackers is the colorful and incredibly aromatic array of seeds and other spices that you sprinkle on top.
1. Put the flour, yeast, salt, honey, and olive oil in a food processor or large bowl. With the machine running, stream in ⅔ cup warm water and continue to process until the dough forms a firm ball, rides around on the blade, and is not at all sticky; if you’re working by hand, gradually stir in the water with a wooden spoon, then dump the dough onto a lightly floured surface and knead until it’s smooth and elastic. Transfer it to a lightly oiled bowl, cover, and let it sit at room temperature for 1 hour or until nearly doubled in size.
2. Heat the oven to 350°F with a baking stone on the center rack if you have one. If you don’t, brush some oil on the undersides of 2 large rimmed baking sheets (don’t put them in the oven).
3. Divide the dough in half. On a lightly floured surface, roll each piece into a rectangle ⅛ inch thick just slightly larger than the baking sheets (or stone), flipping or rotating it occasionally and sprinkling on more flour as needed to prevent sticking.
4. If you’re using a baking stone, you’ll need to bake in batches: Lightly brush one piece of dough with more olive oil and sprinkle with half the seeds or seasonings and some salt. Carefully lay it over the stone (which will be extremely hot). Set the other piece aside.
5. Otherwise, lay each piece of dough on the oiled underside of a baking sheet, pulling and draping the edges slightly over the sides of the pan if possible (this helps keep the dough from springing back and shrinking, ensuring thin and crisp crackers).
6. Bake until golden and crisp, 15 to 20 minutes, rotating the sheets about halfway through. The crackers will puff up a lot as they bake. If at any point the ends start to get too dark, crack the oven door, decrease the temperature to 200°F, and continue baking until crisp. Cool on racks and then break the lavash into pieces; serve at room temperature or store in an airtight container for up to a couple of days.