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.
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.