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.
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.
In a small bowl mix yeast with the warm water and sugar and proof about 5-10 minutes until really foamy. Add honey to the (foamy) yeast mixture and stir. Set aside.
Mix the flours in a large bowl with the salt and xanthan gum.
In a small container mix 4 whole eggs plus 2 egg yolks with the oil.
Add the yeast mixture and the egg mixture to the large bowl with the flour. In a hand held mixer, mix on low until the flour is incorporated into the wet ingredients. Increase speed to medium-high and mix for an additional 2 minutes. Scrape down sides, mix another minute. The batter will be very sticky at this point.
Scrape the dough/batter into the center and place a greased (use spray or oil) parchment paper directly on the dough to cover during the first rise. Let the batter rise in a warm spot for about two hours or until doubled in size.
Punch down and mix again on medium speed for another two minutes.
Place dough in a well sprayed or oiled 9 inch round cake pan or tube cake pan. Mix 1 egg with a splash of water and brush on the dough liberally. Let dough rise uncovered until doubled in size.
Preheat oven to 375 F. Brush dough gently with left over egg wash and cover with your choice of seeds.
Bake 30 minutes until bread sounds hollow and top is golden brown. The internal temperature should be about 200 F.
Remove bread from the pan - place on a rack and cool completely.
NOTE: Make sure to cool the challah on a rack completely before wrapping and storing the bread or it will end up soggy. You can refresh the bread by heating it in a 300 F oven for about 5 minutes before serving.
GLUTEN FREE FLOUR: 1.25 cups superfine brown rice flour, .75 cup superfine white rice flour, 1.5 cups tapioca flour