Lavash Crispbread

Step 1 Put the flour,sugar & salt in large bowl, add butter, process till resembles fine sand, add milk and mix to form soft sticky dough. Step 2 Turn out dough onto lightly floured surface, kneed for 5mins or until smooth. Enclose dough in plastic wrap and refrigerate for 1 hour. Step 3 Pre-heat oven to 200 Deg C. Put oven tray in oven. Put dough on lightly floured surface and cut into quarters. Cover 3 pieces with plastic wrap and set aside. Roll remaining piece into rectangle about 1 cm thick, 30 cm long by 20 cm wide approx. Step 4 Transfer rolled dough to sheet baking paper, brush with 1/4 of water and scatter over 1/4 of seeds, carefully remove hot tray from oven and transfer dough still on baking paper to hot tray. Step 5 Bake for 8 mins or until bubbles and turns light golden brown. Transfer to wire rack to cool. Step 6 Repeat with remaining pieces, Once all cooked and cooled break into various size pieces and serve.