This simple unleavened cracker bread with Middle Eastern roots is an ideal complement to any kind of spread, from soft butter or hummus to cream cheese with smoked salmon. Stand the crispy breads upright in a bowl, surrounded by savory accompaniments, for a striking presentation.
In a large bowl, whisk together the flour, salt, and sugar.
Work the butter into the dry ingredients with your fingertips, a pastry blender, or two knives. The mixture should resemble coarse cornmeal.
In a small bowl or large measuring cup, beat the egg and milk together and add to the dry ingredients, mixing until thoroughly combined. The dough will be smooth and slightly tacky.
Cover the dough and let it rest for 30 minutes.
Preheat the oven to 375°F.
Divide the dough into four pieces (about 190g each), and place each piece on a separate sheet of lightly floured parchment (or on the lightly floured bottom sides of four baking sheets).
Roll the dough 1/16” thick, using additional flour as needed to prevent it from sticking. Don’t worry about rolling it into any kind of perfect shape; the thickness is more important than the ultimate contours.
Brush the lavash with the egg white and water, and sprinkle with the seeds or topping of your choice. Lightly roll the dough once more, to press the seeds into the surface. If using parchment, transfer to four baking sheets. (If you don't have four baking sheets, bake one or two batches at a time, keeping the rolled-out dough at room temperature until ready to bake.)
Bake the lavash for 15 to 20 minutes, until browned and crispy. Rotate the pans halfway through to ensure even browning.
Remove the lavash from the oven. Let cool briefly on the pans before breaking into pieces to serve.
Store lavash in an airtight container at room temperature for up to one week.
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