Ingredients:
1 cup water, lukewarm (not hot)
1 teaspoon instant dry yeast
1 ½ teaspoons honey
1 ½ teaspoons butter, melted and cooled to room temperature
2 cups all-purpose flour
½ cup semolina flour
1 ½ teaspoons salt
¼ teaspoon pepper

Recommended toppings:
Dana’s Roasted Spring Vegetables
Dana’s Marinated Spring Onions
Shredded Parmesan Cheese
Arugula

Directions:
Preheat oven to 375 degrees (350 for convection ovens). If using a pizza stone, place it in the oven now. Otherwise, line a baking sheet with parchment paper. If using a lot of cheese on the topping, lightly grease paper with cooking spray to prevent sticking.

In the bowl of your stand mixer, or a large mixing bowl, place the yeast on the bottom and then add the water. Allow the water to fully saturate the yeast, then add the honey, followed by the melted butter (make sure it is not hot).

Add the dry ingredients, one at a time, starting with the flour, then the semolina, and adding the salt and pepper on top. Use the dough hook attachment to knead the dough until all the ingredients are incorporated and the dough becomes soft and pliable, about 5 to 10 minutes.

Portion dough into desired serving size, making sure they will fit on a baking sheet or pizza stone. The Hotel Donaldson uses 4-ounce portions to create a single serving approximately 4 inches wide and 12 to 14 inches long, and you can vary the size according to your need.

Gently knead each portion into a ball, and then lightly flatten into a disk. Use dough immediately or wrap each portion in plastic and refrigerate for up to one week. To freeze, place wrapped disks in a plastic freezer bag or airtight container and freeze for at least one month. Allow dough to thaw overnight in the refrigerator.

If using a pasta roller, the dough performs best when chilled first, so refrigerate for at least 15 minutes. If rolling by hand with a rolling pin, room temperature dough is best.

To make the lavosh, run each disk of dough through a pasta roller, starting on the #3 or #4 setting, and then decrease the setting and run through again until it is thin enough to run through the lowest setting, until the sheet of dough achieves a desired thinness of 1/8-inch or lower.

Place each dough sheet on pizza stone or baking sheet, leaving at least 2 inches between each. Before placing in the oven, run a dough docker across each sheet, or use a fork to gently create holes evenly over the dough.

Bake at 375 degrees for 6 to 9 minutes until lightly golden on the edges. To store, lightly wrap lavosh in plastic and store in an airtight container at room temperature for at least a week.

To Make Dana’s Springtime Lavosh: Lightly brush each sheet of lavosh with olive oil, then evenly distribute a layer of roasted vegetables on top. Add the marinated spring onions and lightly coat top with shredded parmesan cheese.

Bake at 375 degrees for about 5 to 7 minutes, until cheese is melted. As the lavosh bakes, lightly toss 2 cups of arugula with 1 teaspoon olive oil, ¼ teaspoon salt and a pinch of black pepper.

When lavosh is ready, garnish with the arugula, then cut into pieces, if desired. Serve immediately.

Dana’s Roasted Spring Vegetables

Makes: 1 to 2 four-ounce portions

Ingredients:
2 cups assorted spring vegetables (such as zucchini, radish and asparagus), thinly sliced
½ teaspoon garlic, minced
1 to 1 ½ teaspoons oil (olive or vegetable)
Pinch of salt
Pinch of pepper

Directions:
Preheat oven to 375 degrees.

In a medium bowl, lightly toss sliced vegetables with garlic, oil, salt and pepper until evenly coated. Line a baking sheet with parchment paper and roast at 375 degrees for 10 to 12 minutes, until softened but with a bit of crunch remaining. Use immediately or refrigerate in an airtight container for 2 to 3 days.

Dana’s Marinated Spring Onions

Makes: 1 to 2 four-ounce portions

Ingredients:
2 spring onions (also green onions or scallions), cut into thirds and thinly sliced, lengthwise
1 tablespoon oil (olive or vegetable)
1 ½ teaspoons cider vinegar
1 ½ teaspoons honey
½ teaspoon mustard
Salt and pepper to taste

Directions:
In a medium bowl, whisk all ingredients together, except the onions, until combined. Add the onions and let marinate for 5 to 10 minutes, or up to 30 minutes. Remove onions from liquids and use as desired. Use immediately or refrigerate for 2 to 3 days.