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Black Pepper Lavash - Middle Eastern 'cracker / Crisp Bread'



Whisk together egg and water until evenly combined; set aside.
Heat the oven to 400F and arrange the rack in the middle.
Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment.
Mix on low speed until ingredients resemble cornmeal, about 2 minutes.
Add egg mixture and mix on medium-low speed until just incorporated.
Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper.
Press pepper into lavash and bake until golden brown and crisp, about 18 minutes.
Meanwhile, prepare remaining dough.
Once baked, transfer to a wire rack to cool.
Serve warm or at room temperature.