Name: Lavash
Cook time: 30 min
Total time: 2 1/4 hr
Yield: Makes 2 (17- by 11-inch) loaves
Ingredients: 1 3/4 cups all-purpose flour plus additional for dusting; 1 tablespoon whole-wheat flour; 1/3 cup vegetable shortening (preferably trans-fat-free) at room temperature; 1 teaspoon salt; 1/4 teaspoon sugar; 2/3 cup water; 1 1/2 tablespoons beaten egg (from 1 large egg); 2 tablespoons unsalted butter, melted, plus additional for greasing; 1 teaspoon minced garlic; 1 1/2 teaspoons white sesame seeds; 1 1/2 teaspoons black sesame seeds; 1/4 cup grated Asiago cheese (3/4 oz); a stand mixer with dough hook attachment; 2 (17- by 12-inch) shallow baking pans

With its tantalizing aroma of garlic, sesame, and Asiago cheese, this Middle Eastern flatbread may well be gone before you can even put it on the table.

Cooks' note:

Lavash can be cooled completely and kept in an airtight container at room temperature 3 days.

Recipe notes

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