Lavosh is a middle eastern, primarily Armenian, flat unleavened cracker bread. I've also heard it referred to as simply cracker bread, flat bread, or parchment bread. It comes in both crisp and soft versions, this recipe is for the crisp type. Great with soups or as a snack, it is also very versatile. I made this with fresh rosemary worked into the dough but you can use any herb, small nut, or seed, either in the dough or scattered on the tops over brushed on egg white prior to baking.
This is also my entry this week into Kalyn's Weekend Herb Blogging.
The southern twist comes from my substituting 1/2 cup coarse ground cornmeal for 1/2 cup of the all purpose flour. The cornmeal adds a nice grit (pun intended), heft, and subtle corn sweetness that I like.
1 1/2 cups all purpose flour
1/2 cup water, or enough to form a firm dough
1 tsp salt
1 tsp sugar
Herbs to taste
1 Egg white, beaten, to use as wash if scattering seeds or nuts on top.
Form dough by hand, kneading as little as possible, and roll out into thin shape. Can divide into a 2-3 batches to roll out smaller amounts at one time.
Place on ungreased baking sheet.
Bake for approximately 6-8 minutes @ 450 degrees or until lightly browned. Watch carefully after the first few minutes. The bread will go from golden to burnt in the time it takes you to wipe off the cabinet.
Break into irregular pieces.
Will keep for several days stored in a tightly covered container.