From my story,
¾ cup plus 1 tbsp bread flour
1 tbsp uncooked Bob’s Red Mill 8-grain Cereal
1 tbsp ground flaxseed meal
1 tsp brown sugar
2 tbsp cold butter or butter substitute, diced
1/3 cup water
2 tbsp chopped fresh rosemary (Optional)*
1 tbsp sea salt (Optional)*
Mix the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment.
Add the diced butter, and mix into the dry ingredients until the mixture resembles slightly wet, crumbly sand.
Then, with the mixer running on low speed, add the water and continue mixing, increasing the speed of the mixer slightly. The dough will be a bit “shaggy” at first, but will pull together into a smooth ball after about one and a half to two minutes.
Wrap the dough in plastic wrap and refrigerate for an hour.
Preheat your oven to 375˚F. Prepare a cookie sheet by lining with parchment paper.
Cut the rested, refrigerated dough into four pieces. On a lightly floured board roll each portion into a square measuring approximately 8” x 8” (no need to be exact or even neat: rough edges add to the charm of these lavash.)
Transfer the squares to the prepared cookie sheet. Using your fingertips, wet the top of the dough very slightly, and sprinkle the rosemary and sea salt (or your choice of topping) on top.
Bake two lavosh at a time for 6 to 8 minutes, until golden brown.
Transfer to a rack to cool. To serve, break into shards.
(Other topping suggestions include sesame seeds, poppy seeds, chopped oats, and cracked black pepper.)