Lavosh is a round yeast flatbread. The recipe is simple, using only yeast, sugar, warm water, flour, and butter. Chef Coln sprinkles sesame seeds, poppy seeds, and even chopped onions on the tops for variety.
- Active Dry Yeast - 1 package (1/4 ounce)
- Sugar - 1-1/2 teaspoons
- Warm Water - 1 cup plus 2 tablespoons, warm ((110 – 115 F)
- All-Purpose Flour - 3 cups
- Butter - 1/2 stick, melted
- White Sesame Seeds - 1 tablespoon (alt. chopped onions, or poppy seeds)
Pour the yeast into a clean, small, warm bowl. Add 1 teaspoon of the sugar and 1/2 cup of the warm water. Let mixture stand for 2 to 3 minutes, then stir to dissolve yeast completely. Place bowl in a warm draft-free place for 5 to 10 minutes, or until the mixture looks foamy and has almost doubled in volume. Measure flour into a mixing bowl and make a well in the center of the flour. Pour in the yeast mixture, remaining water, sugar, and melted butter. Mix ingredients well with a wooden spoon until a soft, spongy dough is formed. Cover bowl loosely with a warm damp cloth and return to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.
Preheat the oven to 350 F. When the dough has risen, place on a lightly floured surface and divide into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. Place 2 or 3 rounds on each of two or three baking sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, onions, or poppy seeds. Bake the rounds on the bottom rack of the oven for 20 minutes, until the breads are a pale golden brown (bake the bread in batches if the oven is not large enough to bake the entire recipe at once). With a spatula, transfer breads to wire racks to cool. Bread will keep several days if stored in a dry, air-tight place.