SEEDED LAVASH
Makes 2 flatbreads
An aromatic blend of spices adds a level of complexity to this crisp Middle Eastern-inspired flatbread.
1½ cups (188 grams) all-purpose flour
1½ teaspoons (4.5 grams) kosher salt, divided
½ teaspoon (1.5 grams) instant yeast
½ cup (120 grams) warm water (120°F/49°C to 130°F/54°C)
4 tablespoons (56 grams) olive oil, divided
2 teaspoons (4 grams) za’atar
1 teaspoon (2 grams) sesame seeds
1 teaspoon (2 grams) dried thyme
Neutral oil, for brushing
1. In a large bowl, combine flour, 1 teaspoon (3 grams) salt, and yeast. Add ½ cup (120 grams) warm water and 2 tablespoons (28 grams) olive oil, and stir until just combined and no dry spots remain.
Turn out dough onto a lightly floured surface, and knead until dough is soft and elastic, about 5 minutes. (Dough will start out very sticky; use a bench scraper
