Sourdough Lavash with 100% Whole Ground Spelt

My Unexpected Sourdough Journey: From Kitchen Chaos to Culinary Confidence

Baking has never been my forte. My attempts at cakes usually ended up resembling volcanic eruptions, and my cookies were more akin to hockey pucks. So, when I decided to tackle sourdough lavash, a bread known for its delicate texture and subtle tang, I was, to put it mildly, apprehensive. My kitchen, usually a place of organized calm (or at least the illusion thereof!), was bracing for impact.

The impetus for this particular culinary adventure was a spontaneous trip to a farmer's market. The aroma of freshly baked bread wafted through the air, beckoning me towards a stall overflowing with crusty loaves and delicate flatbreads. Amongst the offerings was a sourdough lavash made with whole spelt flour – a revelation of taste and texture that sent my taste buds into orbit. I knew, right then and there, I had to replicate this masterpiece. It wouldn't be easy, I was sure, but the challenge, that irresistible allure of mastering something new, was too tempting to resist.

Armed with a recipe (and a healthy dose of skepticism), I began my sourdough lavash expedition. The initial stages were straightforward enough – whisking together kefir and sourdough starter, incorporating the spelt flour, and kneading the dough. But then came the waiting. Three to four hours, the recipe instructed, during which the dough would “condition, soften, and strengthen.” Three to four hours of agonizing anticipation! I checked on it constantly, poking and prodding, wondering if I had completely ruined everything.

The rolling and cooking presented its own set of challenges. Achieving that perfect ⅛-inch thickness felt like a feat of engineering, and the ideal cooking temperature required a delicate balancing act between crispness and burn. There were a few casualties along the way – a couple of lavash casualties, sacrificed to the gods of kitchen experimentation, but eventually, I began to find my rhythm.

Each perfectly browned lavash, with its subtle dark spots, was a small victory in my ongoing culinary conquest. The satisfaction of creating something so beautiful and delicious from humble ingredients was immense. More than that, it was a testament to my persistence, my willingness to overcome my kitchen anxieties, and to embrace the rewarding, if sometimes frustrating, process of culinary exploration.

The final product was beyond my wildest expectations. The lavash, light and airy with a satisfying chew, possessed a subtle tang that complemented the rich, nutty flavor of the spelt flour. It was the perfect accompaniment to a variety of dishes, from savory stews to simple salads, showcasing the versatility of this remarkably simple bread.

But what I gained from this experience went far beyond a delicious loaf of bread. It was a rediscovery of the joy of learning, a confidence boost that extended beyond the kitchen, and a valuable reminder that even the most seemingly daunting challenges can be overcome with a little patience, perseverance, and a healthy sense of humor. My kitchen, though still prone to the occasional flour explosion, now feels less like a battleground and more like a creative playground.

And so, my journey into the world of sourdough continues. The lavash was just the beginning. I'm already eyeing new recipes, planning new experiments, and eagerly awaiting my next culinary adventure. For someone who once considered baking a culinary minefield, this transformation feels extraordinary – a testament to the power of patience, a dash of courage, and the enduring appeal of a perfectly crisp, subtly tangy lavash.

Step-by-step

• Whisk together kefir and sourdough starter.
• Add sifted spelt flour and salt.
• Knead by hand (or in stand mixer fitted with a dough hook attachment) until the dough becomes nice and pliable and absorbs all the dry bits.
• Cover and leave in the warmest place of your house for 3 to 4 hours. (The goal is not to sour or raise the dough, but to condition, soften, and strengthen it.)
• Sprinkle the dough with flour (use all-purpose spelt flour).
• Give it a couple of hand kneads.
• Transfer to a well-floured work surface.
• Preheat a large cast iron skillet.
• Divide the dough in 12 pieces. Cover the pieces you are not using to prevent drying.
• Roll each piece out to ⅛" thick circles.
• Slightly stretch it by hand when you transfer it to the skillet. (This helps to prevent air pockets.)
• Cook each lavash on medium to medium-high heat for a minute or less.
• Flip over and adjust heat as needed. (Lavash breads should have dark spots; if not, the skillet is not hot enough.)
• Once cooked, cool lavash between 2 towels to prevent moisture from escaping.