Crispy lavash crackers made without yeast and go well with a variety of dips and snacks.
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.
WHAT IS LAVASH?
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.
HOW IS LAVASH MADE?
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.
FLAVORING THE DOUGH
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:
Even a sprinkle of sea-salt will work well here.
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.
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.
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.
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.
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.
OTHER RECIPES YOU MAY LIKE –
Crispy Lavash Crackers
- ½ cup All-purpose Flour
- ½ cup Whole-Wheat flour
- ½ tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter/oil
- ⅓ 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.
- 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.