These lavash wedges are simple to make, and only take a couple hours to bake up. Perfect for eating with any dip, and can be topped with various ingredients to suit your taste.more
Adapted from theflavorofvanilla.blogspot.com
teaspoon dry instant yeast
tablespoon olive oil
cup + 2 tablespoons water
Toppings of choice
In a stand mixer bowl, combine flour, salt, yeast, sugar, and olive oil, and add 1/2 cup of water. Knead with a hook attachment until the dough comes together. If necessary, add 1 teaspoon of water at a time until the dough forms a ball. If it feels a bit too wet, you can add some extra flour. Knead for 10 minutes, or until you can pinch a bit of dough, stretch it, and see light coming through before it breaks (shows that enough gluten has formed). Place into a bowl and cover with a tea towel, and allow it to proof for 90 minutes. Preheat the oven to 350ºF. Punch down the dough and divide in half. On a piece of parchment paper, roll the halves into 8-inch (21-cm) circles. Add the toppings of your choice (I kept it simple, using a heavy pinch of kosher salt). While still on the parchment paper, place onto a baking sheet and move into the preheated oven. Bake for 6 minutes, then using a spatula, flip the lavash over (if your toppings aren't pressed into the dough, skip this step). Bake an additional 6 minutes, then remove from the oven and allow to cool on a rack. Slice into shapes of your choice (I made pie slices, resulting in 12 wedges). Serve at room temperature with dip of your choice.