Poppy seed and sesame lavash
These are best eaten fresh or can be stored in an airtight container and freshened in the oven. Makes 10.
- Sift flour, wholemeal flour and salt into a large bowl. Mix yeast, warm water and sugar together and leave until yeast bubbles. Mix into flour mixture with yoghurt, poppy and sesame seeds. Combine.
- Turn dough out onto a floured surface and knead for 10 minutes. Place dough in an oiled bowl. Cover and place in a warm area for approximately one hour or until double in bulk. Punch down dough and leave to rise again for 30 minutes.
- Turn out dough and divide into 10 equal pieces. Shape into balls, then roll into 20cm-diameter circles. Rest for five minutes. Heat oven to 250C. Place two baking trays into hot oven to heat. Place two lavash on each baking tray and bake for six to eight minutes or until golden. Remove from oven and continue cooking remaining lavash.
- Place on a cake rack to cool. Break or cut into shards to serve as a snack.