Crispy Lavash Crackers

Crispy lavash crackers made without yeast and go well with a variety of dips and snacks. 

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There are snacks, and then there are great snacks. I consider chips and dips – the humblest snack of all time to be amongst the great options. It’s so versatile and yet can be as simple or as fancy as you want.

Some years back, when we lived in the US, we hosted a lot of guests and had a lot of impromptu gatherings at home. It’s why I always stocked up on different dips and an assortment of crackers. It’s also when I started experimenting with home-made crackers. Lavash tops my list of favourite savoury crackers. They’re so easy to make and store so well, it’s almost a no-brainer to not keep some handy at all times.

Plus this is a no-yeast recipe that needs only a few pantry staples and takes about 30 minutes from prep to baking to cooling and storing.


Lavash is a flatbread common to the Mediterranean cuisine and goes wonderfully with hummus, baba ganoush, muhamarra, tzatziki etc. It’s found a permanent place as an accompaniment to dips across other cuisines as well. Lavash crackers are just a crispy version of the traditional lavash bread. 


It’s easy enough – flour, salt, sugar, fat. As simple as that. However, technique makes a big difference here. How well hydrated your dough is, how thin you want your crackers thus how thin you roll the dough, getting the baking temperature and times right is all that will matter in having crispy thin lavash sticks. 


I’ve used a mix of half whole-wheat and half all-purpose flour for this recipe because I like a little bit of texture that whole-wheat gives. You can easily use 100% all-purpose flour too. If you plan to use alternate flours like buckwheat, jowar, etc, you may need to use some binding ingredient as well. I plan to try out these crackers in multiple variations and will share to the blog as and when I do. 


While lavash dough is usually unflavoured, you can use spices or herbs to add flavour to your dough as well. I like to leave it plain as it allows me to roll it nice and thin and then top it up with any flavourings of my choice. 


Typically lavash is topped with nigella or sesame seeds. However, you can get creative and do a mix of different seeds, herbs and even spices.

Some ideas are:
Black/White Sesame
Whole Cumin
Black Pepper
Cayenne Pepper
Chaat Masala
Chili Flakes

Even a sprinkle of sea-salt will work well here.

Lavash Dough 

Since there are only a few ingredients in the dough, there’s little scope to go wrong here. However, this visual of what the dough looks like will help you when you try the recipe. 

You begin by mixing the flour, sugar and salt in a bowl. Next. add the water and begin to mix. If the dough feels dry, add a little more water but avoid making it too sticky. Once the dough has come together, add the oil or butter and knead for 1-2 minutes till you have a soft, and very lightly sticky dough. 

Next, cut out a piece of parchment and lay it on a flat surface – a tray or chopping board or even the kitchen counter will do. – Sprinkle the parchment with a little flour. Don’t go overboard – just a tiny sprinkle to keep the dough from sticking. The dough is best rolled on parchment so that it can be lifted and transferred directly to the baking tray. 

Use an oiled rolling pin to make a rectangular layer – thin and even. 

Lavash Dough

Brush the dough gently with a little water. A pastry brush is ideal for this. If you don’t have one, use your fingers to splatter some water. Do not soak the dough. Immediately sprinkle the herbs/spices/seeds that you’re using and press lightly so they stick. 

Lavash Dough

Use a pizza cutter, or a sharp knife to cut out the dough into long strips. Use a fork to prick the dough. This is to ensure the crackers don’t puff while baking. 

Lavash Dough

Lift the parchment from the sides, and transfer to your baking tray. Bake in a pre-heated oven for 12 minutes. Check the crackers after 12 minutes. If you feel they need more time, bake for another 2-3 minutes. Remove from the oven and let them cool. They’ll become crisper as they come to room temperature. Transfer them to a airtight container.

Crispy Lavash Crackers

These go best with creamy dips like tzatziki, hummus, hung yogurt, etc. 

Remember to give me a shout-out on Insta if you try these.


Crispy Lavash Crackers

These yeast-free crispy lavash crackers pair very well with hummus, or any of your favorite dips.
Makes: 30-35 crackers
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • ½ cup All-purpose Flour 
  • ½ cup Whole-Wheat flour
  • ½ tsp Salt 
  • 1 tsp Sugar
  • 1 tbsp Butter/oil
  • cup Water 
  • 1 tsp Sesame Seeds
  • 1 tsp Nigella Seeds
  • 1 tsp Chilli flakes or Mixed Seasoning (optional)



  • Pre-heat oven to 220 degree C.
  • Mix together both the flours, salt and sugar.
  • Add the oil and water, and mix it all well together. There is no heavy kneading required. The dough will be slightly sticky and not-so-smooth.
  • Cut out a baking/parchment paper of the size of your baking tray. Divide the dough into two portions.
  • Sprinkle some flour on the paper and then roll out one portion of the dough in a rectangular shape. Roll it out as thinly as possible without tearing it.
  • Using a pizza cutter, cut it into long strips (approx. 1 inch by 2 inches.) or diagonally if you prefer.
  • Brush 0the dough very gently with a little water. Use a pastry brush if possible. Sprinkle half of the nigella, sesame and mixed seasoning. Using a fork, make tiny holes all over the crackers (this prevents them from puffing up in the oven.)
  • Transfer the baking paper to your baking tray. Bake for 12-15 minutes and take out as soon as they turn slightly brown. They might be slightly soft but will become crisper as they cool. Repeat with second portion of the dough.
  • Store the crackers in an airtight container.


Join the Conversation

  1. Hi. At what temperature do we have to bake these?

    1. Hi Vandana, at 220 degree C. Updated the recipe

  2. Gunjan Srivastava says:

    Hi Pooja,

    A very interesting recipe. Please let me know the temperature of the oven for baking.

    1. Hi sorry updated the recipe. It’s 220 degree C.

  3. Instead of oven, what else can I use for baking

  4. what kind of herbs or seeds one can use?

    1. Hi Lee, you can use a mix or either of nigella, sesame, chia, flax, dried oregano, chili flakes, tarragon. I’ve tried zaatar and sesame together. Even dried basil + rosemary and a little sea salt is goes very well together. Even fresh garlic (minced) is great.

  5. Sonali Mandhana says:

    Turned out really nice! A very simple recipe to make!

    1. Thank you Sonali!

  6. Hi Pooja. What can be the replacement for all purpose flour as well don’t use it at all.

    1. Hi Radhika, you can use whole wheat flour. Although keep in mind that you may need slightly more water – like a tbsp or so. Add acc to the recipe and add more if the dough feels too dry

  7. Can we add baking powder to make it less crisp ?
    Generally the crackers turn out hard .

    1. Hi Tejal,
      The crackers should not turn hard. If they are, you should check the baking temperature and the function of your oven. Baking powder will not help in the recipe.

  8. Hi is there an alternative to parchment paper….I dont have one

    1. Hi, use any kinf of butter or baking paper to which your crackers won’t stick. If you don’t have any, just grease your tray with oil.

  9. Divya Saraf says:

    How do you use lemon grass in these ?

    1. Can we fry it instead of baking?

      1. Hi, I haven’t tried it but the dough is not very firm so i’m not sure if it will hold the shape. You could try cutting it into smaller squares if frying.

  10. Is oven is not available, Is there any other way to try this recipe??

    1. Not really sure since I’ve only baked them in an oven

  11. Can you please share the recipe in grams?

  12. Hello Chef what is the shelf life for Lavash crackers?

  13. Hi Pooja! Can we replace maida with suji flour?

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