This lavash is a crisp, flaky cracker-bread rather than the soft, foldable type. It's great with Armenian string cheese - or any cheese you like - and goes great with a cup of your favorite coffee or tea.
1Tbsp.baking powder(Measure a heaping Tbsp. of Baking Powder)
½Lb.unsalted butter(melted - (1/2 lb. of butter is 2 sticks))
1 egg, beaten(Mix egg with a little water.)
Place the flour in a large mixing bowl. Sift the salt, baking powder,and sugar into the flour. Stir well.
Add the melted butter and MOST of the water.
Mix well until a dough forms. If the dough seems too dry, add some of the remaining water and continue to mix.
Knead the dough on a lightly floured surface until smooth.
Divide the dough into 6 balls.
Roll one ball of dough at a time into a rectangle shape that will fit on a 16"x12" baking sheet.
Fold the rectangle-shaped dough into thirds, then in thirds again, creating a little bundle.
Re-roll each bundle into a large rectangle again. (This process helps to create flaky layers.) Place rolled dough on an ungreased 16"x12" baking sheet.
Preheat the oven to 425°F.
Brush the surface of the dough with egg wash.
Bake on the lower oven rack for about 15 minutes, or until bottom starts to brown.
Move the tray to the upper oven rack for about another 5 to 10, or until the top becomes a golden brown.
Remove from oven. Cool completely. Carefully cut each 'loaf' into 12 or 16 pieces.
Continue this process until all balls of dough have been shaped and baked. NOTE: Depending on how thick or thin the dough is rolled out, will determine whether the lavash will be chewy or -crispy. Either way, it's great!
Store in an airtight container.
Serve lavash with cheese, fruit, and your favorite coffee or tea!
Before using the baking powder, test it to make sure it is active. To do this, sprinkle a little baking powder in a half cup of water. The powder should begin to bubble and foam. If it doesn't, the baking powder should be discarded.