Crispy Lavash with Havarti

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

It’s time for Cook the Books Club.  This month, we read a memoir, Undercooked.  Here’s my GoodReads review:

Undercooked: How I Let Food Become My Life Navigator and How Maybe That's a Dumb Way to Live by Dan Ahdoot
My rating: 3 of 5 stars

I feel like I would have liked this one more if I were more familiar if the comedy styling of Dan Ahdoot. Since I read this for a book club, I was a little taken aback. The book found a stride about half way through .

View all my reviews

I was slightly underwhelmed but I think it’s largely because I was unfamiliar with the author.  Since he is a foodie (and comedian), a lot of food is mentioned (including an undercooked risotto).  Most of the food is very foodie and very fancy and I really had no interest in attempting a home version.  Ultimately, I decided to go with his Persian (Iranian) heritage and made a lavash.

There are 2 types of lavash, soft and crispy.  I made a soft lavash once before (for a different Cook the Books, actually), so I decided to try a crispy version!

The family was a bit skeptical at first but in the end loved this unique appetizer!

Crispy Lavash with Havarti

Adapted from the Spruce Eats

2 ¾ cups flour

1 teaspoon salt

⅔ cup water

1 egg

¼ cup olive oil, divided

8 ounces havarti cheese, shredded

In a large bowl, whisk together the flour in salt.  In a separate bowl, whisk together the water, egg, and oil.  Pour the liquid ingredients into the dry and stir to mix, turning out and kneading lightly as the mixture becomes thick.

Split the dough into 2 balls.  Cover and allow to rest for 20-30 minutes.

Preheat the oven to 400 degrees F and place pizza stones in the oven to heat.

Sprinkle a pizza peel with flour and roll each dough ball as thin as possible (the thinner the dough, the crispier the lavash).  Transfer the dough round from the peel to a hot pizza stone.  Bake for 15-20 minutes or until lavash is browned and crispy.  

Remote briefly and top with havarti. Return to the oven and bake for 5 minutes or until cheese is melted.  Cut and serve.