The trick to getting paper-thin lavosh is to use a pasta machine to roll the dough out
Makes 9 A LITTLE EFFORT 1 hr 30 mins + 1 hr, to rest
WHAT YOU NEED
450g white bread flour + extra, to dust
2 tsp salt
10g instant dried yeast
20g za’atar spice, very finely ground 300ml lukewarm water
cheese of choice, to serve dips of choice, to serve
HOW TO DO IT
1 Place the bread flour, salt, yeast and za’atar spice in the bowl of a stand mixer fitted with a dough-hook attachment. Add the water and knead until a smooth elastic dough forms, about 8 – 10 minutes. Cover the bowl with cling film and set aside in a warm draught-free space until double in size, about 1 hour.
2 Knock the dough down then divide it into 9 x 80g pieces. Shape each piece into a smooth ball and cover with a clean, damp tea towel.
3 Set up a pasta machine and, working with one ball at a time, dust the dough with flour before running it through the pasta machine. Start with the thickest setting, working the dough through the rollers until you reach the last, thinnest setting. Cut the sheet of dough into 20cm squares.
4 To make the snowflake patterns, dust the squares with plenty of flour before folding each square in half, three times, until you’re left with thin triangles. Using a sharp knife or small cookie cutter, cut out shapes along the folded sides of the dough. Unfold the triangles to reveal the patterns. Using a pastry brush, dust off any excess flour and set aside until needed.
5 Repeat steps 3 and 4 with the remaining balls of dough. Preheat the oven to 200˚C.
6 Arrange the lavosh on a large baking sheet (there is no need to grease or line it), and bake in the preheated oven until just golden brown, about
10 – 12 minutes.
7 Serve the lavosh with cheese or dips. Store in an airtight container for up to 1 week.