Lavash Crackers

• 1 envelope active dry yeast
• 1 1/4 cups lukewarm water
• 4 cups bread flour
• 1/4 cup extra-virgin olive oil
• 2 tablespoons honey
• Kosher salt
• Vegetable oil, for rubbing
• 1 tablespoon each of zaatar, sesame seeds and poppy seeds for sprinkling (see Note)

1. In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened.
2. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water.
3. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes.
4. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
5. Preheat the oven to 325.
6. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil.
7. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again.
8. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
9. Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray).
10. Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
11. If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking.
12. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch.
13. Transfer the lavash to racks and let cool.
14. Break the lavash as desired and serve.

active dry yeast, water, bread flour, extravirgin olive oil, honey, kosher salt, vegetable oil, sprinkling

Taken from www.foodandwine.com/recipes/lavash-crackers (may not work)