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Ingredients
- 14 1/2 ounces all-purpose flour, approximately 2 1/2 cups plus extra for rolling
- 1 teaspoon table salt
- 1/2 teaspoon granulated sugar
- 2/3 cup water, plus additional if needed
- 1 whole egg
- 5 tablespoons unsalted butter, divided, melted, and cooled slightly
Method
- Place the flour, salt and sugar into a medium bowl and whisk to combine.
- In a small bowl whisk together the water, egg, and 2 tablespoons of the butter.
- Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry.
- Knead the dough in the bowl 5 to 6 times.
- Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
- Preheat the oven to 375 degrees F.
- Lightly butter the back of a half sheet pan using some of the remaining butter.
- Place the sheet pan, upside down on a surface that will prevent sliding.
- Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness.
- Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place.
- Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown.
- Remove the lavash to a cooling rack.
- Repeat with the remaining dough, on a cooled pan.
- Break each sheet into shapes and sizes as desired.
- Once completely cooled, store in an airtight container for up to 5 days.
