Lavash

Directions

1. 1
   In a large mixing bowl, crumble yeast into flour.
2. 2
   Add sugar and salt and mix well.
3. 3
   Add oil and water to flour mixture and mix well.
4. 4
   Knead for 10 minutes.
5. 5
   Let dough rise until doubled in volume for about one hour.
6. 6
   Divide the dough into three parts.
7. 7
   One will be for the cracker and two for the wraps.
8. 8
   Form a ball and stretch it a little with a rolling pin.
9. 9
   For the cracker, place dough on a baking sheet and gently stretch with hands to fit baking sheet.
10. 10
    Sprinkle dough with poppy seeds, sesame seed powder and cumin powder.
11. 11
    Bake at 180°C (approximately 350°F) for about 10 minutes until done.
12. 12
    Let cool on a rack. When cool, break into irregular pieces with hands.
13. 13
    For the wrap, divide each dough portion into two.
14. 14
    Shape each portion into a ball and use the rolling pin to form a round base about 20-22 cm (approximately 8-9 inches).
15. 15
    Preheat a heavy skillet and toast each wrap in pan over high heat for one minute on each side.
16. 16
    For the dipping sauce, puree 6 sun-dried tomatoes, 1 clove garlic, sage leaves, oregano, pepper, a splash of balsamic vinegar and about 100 ml (approximately 1/3 cup) extra virgin olive oil.