Crispy Flat Bread

    Crispy Flat Bread

    (31)
    3saves
    2hours45min


    28 people made this

    This recipes makes delicious large crackers, perfect with melted cheese on them as a snack. Make sure you roll the dough VERY thin, almost see-through.

    Ingredients
    Serves: 30 

    • 1 cup (250ml) lukewarm water
    • 1/4 cup (30g) wholemeal flour
    • 1 (7g) envelope active dry yeast
    • 1 teaspoon salt
    • 3 cups (375g) plain flour

    Directions
    Preparation:15min  ›  Cook:30min  ›  Extra time:2hours rising  ›  Ready in:2hours45min 

    1. In a large bowl stir together the water, wholemeal flour and yeast until moistened. Mix in the salt and 1 cup of plain flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
    2. When the dough comes together knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
    3. Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
    4. Preheat the oven to 260 degrees C. Place a baking tray on the centre rack of the oven so it can preheat at the same time. Do not grease.
    5. Roll each ball into a circle about 20cm across. The dough should be paper thin, almost translucent. If they are too thick they will bubble up like pita breads.
    6. Pull out the oven shelf and place as many on your baking tray as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The breads should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.
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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (31)

    by
    80

    I made the lavash this afternoon, and I'm eating some right now. I found the recipe to be clear, easy to follow, and accurate. I did use whole wheat flour; in fact, I used all whole wheat flour as the lavash I typically buy and enjoy is whole grain. My lavash turned out very nutty and crunchy. Although I'm eating it plain right now, I see it as an excellent partner for cheese. To Jellylava who had trouble with it sticking when stacked, I would suggest using wax paper to separate the lavash pieces. This ought to stop the sticking problem. Although you're probably doing this, make sure you flour your rolling pin and work space too. By the way, I made a half recipe and it turned out fine.  -  15 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    56

    Thank you. This is a wonderful recipe. Unfortunately I didn't have any wheat flour so I just used regular. I also used a pizza stone at 475 for about 5 minutes. They turned out wonderful. I also agree with using havarti cheese on top. Delicious.  -  24 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    51

    Great recipe. I didn't have whole wheat flour and used AP - it worked fine. I put about 1T cracked black pepper and 1 T Poppy Seeds in. I was stunned at how thin these would roll out I dusted the top with Kosher salt, and used a fork to dock them all over prior to baking. I tried baking on pizza stone and also in a heated ungreased half sheet pan. I preferred the half sheet pan, my pizza stone has charred semolina/cornmeal on it and the bread rounds picked up these bits. The next day I put them in a low oven (250) for a couple of minutes to warm them - and they were even better than fresh out of the oven.  -  14 Feb 2009  (Review from Allrecipes USA and Canada)

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