In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough comes together.
Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
Wipe out mixing bowl and add 1 tsp of olive oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp warm towel on top. Let rest for a few minutes.
In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (about ⅛ inch).
Lightly grease preheated skillet and lay down flatbread. Cook, without touching, for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
Top each flatbread with ⅓ cup of ricotta mixture. Sprinkle lemon zest and a pinch of sumac for colour. Top with remaining ¼ cup mixed herbs. Drizzle with honey and olive oil. Serve immediately.
NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.
Rinse chickpeas and drain them VERY WELL in a colander (a few whirls in a salad spinner will also do well). Cover a baking sheet with two layers of paper towels, pour out the chickpeas and cover with another layer of paper towels. Roll chickpeas and pat to dry.
Remove the paper towels from the sheet pan. Toss chickpeas with the olive oil and salt. Put the chickpeas in the oven and set the oven to 350 degrees F, bake the chickpeas for 30 minutes, stirring and shaking the sheet once or twice in the process.The chickpeas are done when they become golden and slightly darkened, crispy on the outside and soft in the middle. Turn off oven.
In a large bowl, toss chickpeas with lime and fresh ginger. Pour seasoned chickpeas back onto baking sheet, and place baking sheet back in the oven. Let chickpeas dry and crisp even further in the oven, approximately 1 hour.
Cool completely before storing.
NOTE: Crispy chickpeas pair well with a Moscow Mule cocktail.
Turn on the oven or grill to a high heat. Lay the eggplant whole on an aluminum covered baking sheet or directly on the grill, and let it go for as long as it takes until the eggplant is completely blackened, turning it occasionally to ensure an even blistering. (approximately 30-40 minutes.)
If making the tomato-basil roasted eggplant salad, add the bell peppers to the oven for about 15 minutes after the eggplant, and let them roast alongside it.
Then, using plastic thongs or your hands (never metal), put the eggplant (and peppers) in a plastic bag and let rest until cool enough to handle. Once cooled, peel the eggplant (and peppers) with your hands, and remove the flesh.
Using your hands, tear eggplant flesh into strands and chop peppers. Drizzle wiith a bit of lemon and set aside, covered in plastic wrap.
Chop the rest of the ingredients and add to the eggplant, and season as needed. The salads can be served immediately, though they get even better if you let them sit.
Preheat oven to 350 degrees F. Line 2 trays with parchment paper. Flour work area.
In a bowl, combine flour, salt and sugar and stir with a fork to combine. In a separate bowl, combine warm water, oil and egg.
Add flour ingredients to wet ingredients using a fork, mix these until combined fully.
Knead gently in the bowl for about 30 seconds, until the dough comes together.
On your lightly floured work surface divide the dough into pieces. Roll these out with a rolling pin (if you are looking for more uniform, even crackers, cut these into desired cracker shapes - traditional lavosh crackers are bigger, to allow for more scooping).
Once you have your desired cracker shapes, sprinkle with slivered almonds then brush with egg wash.
Bake until golden brown in a preheated 350 degree F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes.
If you are cooking a whole round, once cooked break into desired pieces as soon as it's cool enough to handle.
Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.
If you want to mix it up you can top the Lavosh with olives, any spice you like, or even dates and figs to make it sweeter.