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1
In the bowl of a standing mixer fitted with a dough hook, dissolve the yeast in the water.
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2
Stir in 2 cups of the flour and the honey and brown sugar.
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3
Beat on medium speed for 1 minute.
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4
Cover with a kitchen towel and let stand for 1 hour.
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5
On low speed, gradually beat the remaining 1 1/4 cups of flour and the salt into the sponge.
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6
Knead the dough at medium speed for 5 minutes.
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7
Cover and let stand at room temperature until doubled in bulk, about 2 hours.
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8
Preheat the oven to 475.
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9
Lightly oil 3 large baking sheets.
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10
In a small bowl, combine the poppy seeds and sesame seeds.
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11
Transfer the dough to a lightly floured surface and shape into a log.
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12
Cut the dough into 6 equal pieces.
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13
Working with 1 piece at a time and keeping the rest covered and refrigerated, on a lightly floured work surface, roll out the dough round to a 14-by-9-inch rectangle; if the dough seems too elastic, let it relax for a minute.
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14
Transfer the rectangle to an oiled baking sheet, brush lightly with the beaten egg and sprinkle with 1 1/2 teaspoons of the seeds.
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15
Bake the lavash in the upper third of the oven for 8 to 10 minutes, or until crisp and golden brown in patches.
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16
Slide the lavash onto a rack and let cool completely.
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17
Meanwhile, roll out and bake the remaining lavash, oiling the baking sheets as necessary.
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18
Serve the lavash, breaking it into pieces at the table.
