This lavash comes together from just a handful of pantry staples—flour, salt, water, and a good drizzle of olive oil—kneaded into a smooth dough and rested until relaxed and easy to roll. Each piece gets stretched paper-thin, almost translucent, before hitting a screaming-hot oven where it blisters and chars in spots while staying soft and pliable in the center. A scattering of sesame seeds on top adds a nutty crunch and a little visual flair. Whether you tear it warm for scooping up dips and grilled vegetables or let it cool into crisp, cracker-like shards for snacking, this flatbread is endlessly versatile at the table. The olive oil-enriched dough and simple, whole-food ingredient list make it a natural fit for a Mediterranean-style way of eating. It's the kind of bread worth making on repeat, especially once you get the rolling technique down.
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Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb
Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
Whisk together the flour and salt in a large mixing bowl. Add the warm water and olive oil, then stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–6 minutes until smooth and no longer sticky.
Shape the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes.
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