Emmer & Barley Lavash

This lavash “style” cracker can be handrolled or cranked through a pasta machine. Either way, its delicious and has a rustic appeal. Lavash is a traditional flatbread that originated in Western Asia and the South Caucuses.

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Ingredients

• 175 grams emmer

• 125 grams barley

• 6 grams salt

• 4 grams whole fennel seeds

• 40 grams olives, green (I prefer the duller cracked small olives)

• 45 grams Extra-virgin olive oil

• 10 gm Italian parsley leaves, whole

• 150 grams water, room temperature

• 180 grams emmer sourdough (70% hydration)

Yield

21x 35 gram strips

Instructions

• Pit the olives and thinly slice, about 1/8th inch.

• Comb all ingredients into a medium bowl and mix well. If needed, add a little more water (teaspoon at a time) to form a cohesive dough. Knead well, until pliant and not sticky.

• Shape into 35 gm ball. And let rest.

• Roll out gently into oval shape about 6 inches long. Rest and then put through pasta machine until almost paper thin. Dough will have rough edges and some spacing around the olives.  

• Sheet into ovals and place on parchment lined tray. They do not spread, so can be placed quite close together.

• Bake approximately 15 minutes at 300F (convection) and rotate trays if needed.