Recipe: Armenian Cracker Bread (Lavash) (1970's)

ARMENIAN CRACKER BREAD (LAVASH)

1/4 cup warm water
1 yeast cake or 1 tbsp dry yeast (1 packet)
5 cups flour
2 tsp salt
2 cups warm milk
1 tbsp sugar
1/4 pound melted butter, plus butter for greasing bowl

Combine the 1/4 cup warm water and yeast and stir to dissolve.

Sift the flour into a mixing bowl and add the salt. Make a well in the center and add the yeast mixture and the remaining ingredients. Blend well and turn the dough out onto a floured board. Knead until elastic and smooth, adding more flour as necessary. Brush a bowl lightly with butter and add the dough. Turn to coat the dough lightly. Cover with a towel and let rise three hours.

Preheat the oven to 350 degrees F.

Work one-quarter of the dough at a time. Keep the remaining dough covered as you work. Roll one-quarter of the dough into a very thin oval or round. Place on a large ungreased cookie sheet or 14-inch pizza pan.

Place in the oven and bake 25 minutes or until lightly browned and crisp. Cool, stack and store in a dry place up to two weeks.

Traditionally the disk is sprinkled lightly with cold water to soften before serving. They may be served without dampening, broken and used for dipping into various dishes.

Makes four disks
Source: Lakeland Ledger newspaper, Jan 21, 1976