72-Hour Fermented Whole Grain Lavash with Za'atar Oil Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">100g bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g active dry yeast (or 30g active sourdough starter)</li><li class="ingredients-single-item">15g honey (or maple syrup for vegan option)</li><li class="ingredients-single-item">300ml cool water (about 18°C)</li><li class="ingredients-single-item">25g olive oil, for the dough</li><li class="ingredients-single-item">For the Za'atar Oil:</li><li class="ingredients-single-item">100ml extra virgin olive oil</li><li class="ingredients-single-item">30g za'atar spice blend (or make your own with dried thyme, sumac, sesame seeds and salt)</li><li class="ingredients-single-item">1 clove garlic, minced (optional)</li><li class="ingredients-single-item">Extra whole wheat flour for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large glass or ceramic bowl for fermentation</li><li class="equipment-single-item">Plastic wrap or damp cloth</li><li class="equipment-single-item">Pizza stone or baking steel (preferred)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by mixing the whole wheat flour, bread flour, and salt in a large bowl. In a separate small bowl, dissolve the yeast (or sourdough starter) and honey in the cool water, then let it sit for 5-10 minutes until slightly bubbly. Using cool water instead of warm is crucial for this recipe as it promotes a slower fermentation that will develop more complex flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast mixture and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface. Knead for 8-10 minutes by hand (or 5-6 minutes with a stand mixer) until the dough becomes smooth and elastic. The dough will feel slightly tacky but shouldn't stick to your hands excessively.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a tight ball by pulling the edges underneath. Place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rest at room temperature (about 21°C) for 1 hour. This initial rise allows the yeast to begin working and the gluten to start developing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the hour, perform the first fold: with wet hands, grab one side of the dough, stretch it up and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This folding technique strengthens the gluten network without degassing the dough completely. Cover and let rest for another hour at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Perform a second fold following the same technique, then cover the dough and place it in the refrigerator for 72 hours. This extended cold fermentation is where the magic happens—enzymes break down complex carbohydrates, developing deeper flavors while the slow yeast activity improves texture and digestibility.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is fermenting, prepare your za'atar oil. Combine the olive oil and za'atar spice blend in a small saucepan. If using garlic, add it now. Warm gently over low heat for 5 minutes—this infuses the oil with the herbs' aromatic compounds without burning them. Remove from heat, let cool completely, then transfer to a jar with a tight-fitting lid. The oil can be stored at room temperature for up to a week.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On baking day, remove the dough from the refrigerator and let it warm up for 1-2 hours. Meanwhile, place your pizza stone or baking steel in the oven and preheat to the highest temperature (usually 250-275°C/480-525°F) for at least 45 minutes. The extremely hot surface will create those beautiful blisters and quick rise that characterize authentic lavash.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Divide the dough into 8 equal pieces (about 90g each) and form into smooth balls. Cover them with a slightly damp kitchen towel and let rest for 15 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Working with one piece at a time (keeping others covered), roll the dough on a well-floured surface into a very thin oval or rectangle, about 2mm thick. Don't worry about perfect shapes—rustic, irregular edges are traditional. The dough should be so thin you can almost see through it.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer the rolled dough onto the hot stone or steel (a pizza peel or the back of a baking sheet works well). Bake for 2-3 minutes until bubbles form and edges begin to brown, then flip and bake for another 1-2 minutes. The lavash should have beautiful blistered spots but remain mostly flexible, not cracker-like.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>As soon as you remove each lavash from the oven, brush generously with the za'atar oil while still hot. This allows the bread to absorb the flavored oil's aromatic compounds. Stack the lavash on a cloth-lined plate or basket as you go, which helps keep them soft.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature. For the best experience, enjoy the lavash the same day, though they can be stored wrapped in a clean kitchen towel overnight. To refresh the next day, lightly sprinkle with water and warm in a 180°C oven for 2-3 minutes. For longer storage, cool completely, wrap tightly in plastic wrap and freeze for up to 3 months.</li></ol>