Lavash cracker bread

Ingredients

• 1 cup lukewarm water
• 1 envelope active dry yeast
• 1 tsp sugar
• 1-1/4 cup whole wheat flour
• 1 teaspoon salt
• 1/4 cup of honey
• 2 cups all-purpose flour

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Preparation

• In a large bowl, stir together the water, sugar and yeast until dissolved. Mix in 1/4 cup of whole wheat flour until moistened. Mix in salt, honey, and the rest of the whole wheat flour.
• Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon. When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff.
• Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in warm place until doubled in size, about 1 hour. Punch down the dough and divide into 30 pieces about the size of small walnuts. roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F. Place a baking sheet on the center rack of the oven so it can preheat at the same time. do not grease. Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent.
  
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles.

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