Thursday, March 17, 2011
I picked up Peter Reinhart's "The Bread Baker's Apprentice" and decided to try my hand at Lavash bread. The recipe is actually for Lavash Crackers (which sound yummy, too), but you can also make a softer variation for roll-up pinwheel sandwiches by rolling the dough a little thicker than you would for crackers, and slightly underbaking it. The recipe was simple to follow, the dough easy to work with (I kneaded it by hand), and the resulting bread was tasty. Both BF and I really enjoyed it in sandwiches. Overall, not bad for my first time out. However, the next time, I will roll the dough a little thinner and reduce the baking time even more to make the finished bread just a tad more pliable.
Do you have any tips for making lavash bread? I'd love to hear them!