"My family would love to have this lavosh at home," the anonymous reader wrote.
Here's a recipe by former executive chef Dominique Jamain from the "Chefs in Paradise" cookbook (Hawaii Stars Presents Inc., 1994, $19.90; call 595-0305).
4 pounds bread flourPlace all ingredients, except , in the large mixing bowl of a counter-top electric mixer, and mix with a dough hook to form a dough. Divide into 10 equal portions and shape into squares.
4 cups milk
1 cup shortening
3-1/2 tablespoons sugar
Scant 2 tablespoons salt
1/4 cup EACH sesame seeds and poppy seeds for garnish
With a rolling pin, roll each portion as thinly as possible. Mix poppy and sesame seeds, and sprinkle on dough, rolling one last time to make seeds stick. Place rolled lavosh dough on wax paper, which has been place on a baking sheet. Bake at 400 degrees for 6 to 8 minutes or until bubbles start forming. Reduce temperature to 275 degrees and bake 12 to 15 minutes more or until lavosh is nicely dry and golden.
Makes 10 24-by-16-inch sheets.