Lavash Crackers Recipe

About Lavash Crackers

Light, crispy, and crunchy, Lavash Crackers are made from simple Mediterranean flatbread, Lavash or Lahvosh. Lavash is a soft, thin flatbread. When the lavash dough is rolled thin and baked until crisp, you get lavash crackers.

This thin, crispy cracker that is made with flour, water, and salt is widely popular in Turkey, Iran, and other Middle Eastern countries.

I love this recipe because it uses simple ingredients, is super easy to prepare, makes a big batch for a party, and tastes great. Although lavash crackers are crispy and crunchy, they are sturdy enough to scoop thick dips like Hummus.

Bake these beauties fresh, let them cool down so that they become perfectly crispy, and then serve them with any dip of your choice.

The best part is that it will turn out even more amazing than the store-bought ones, and they are so simple to make. So get the ingredients out on a weekend and make these to munch on with your favorite dip

How To Make Lavash Crackers

Mix 1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon salt, and 2 tablespoon light olive oil in a large bowl.

Add warm water, little by little, and knead until a soft dough forms. The amount of water will depend on the quality of flour.

Transfer the dough to a work surface and knead for 6-8 minutes until smooth and soft.

Oil a large bowl and transfer the dough to it. Cover and keep aside for 90 minutes at room temperature.

Preheat the oven to 360 degrees F (180 degrees C). Transfer the dough to the work surface. Divide it into 4 equal parts.

Lightly dust the surface and roll the dough into a very thin rectangle (⅛ inch). If the dough is not thin, the crackers will not come out crispy. You can also use a pasta maker to roll your dough. Keep the remaining covered with a cloth to avoid drying.

Lightly brush the crackers with water and sprinkle white and black sesame seeds on top. Roll the rolling pin over the seeds to embed them. Cut into triangles using a pizza cutter or a sharp knife. Transfer the triangles to a large baking sheet in a single layer.

Keep the tray in the middle rack of the oven and bake for 10-12 minutes, until lightly browned on top. Remove from oven. Cool for 10-12 minutes. Store in an airtight container.

Variations

Spicy – Sprinkle some red chili flakes or paprika powder on top before baking.

Za’atar – These are my favorite kind! The Za’atar Spice flavor on lavash crackers is just delicious. Sprinkle a generous amount of this Middle Eastern herb on top before baking.

Herbed Crackers – Instead of sesame seeds, you can add herbs such as dried rosemary, chives, thyme, parsley, etc for an added flavor.

Garlicky – Make a mixture of salt, sesame seeds, poppy seeds, and garlic. Apply it to the crackers before baking.

Everything Bagel Seasoning – Mix poppy seeds, sesame seeds, onion seeds, and garlic flakes, and top the crackers with this mix.

Others: flax seeds, nigella seeds, cumin seeds, parmesan cheese, and pepitas are other topping options.

Serving Suggestions

You can serve these toasted sesame Lavash Crackers along with Black Bean Hummus, Baba Ganoush, Savory Pumpkin Hummus, and Roasted Sweet Potato Hummus.

I recently served these with my Edamame Hummus, and they were loved by all. These also go well with Mutabal.

You can also have it on its own without any dip with your favourite beverage.

These crackers can also be added to your cheese platter while serving during your house parties.

I even like to add them to my salads, as they add a nice crunch and a delicious twist to a boring salad.

Storage Suggestions

Let the crackers cool completely, then store them in an airtight container for about 2 weeks at room temperature.

If the crackers have gone soggy, you can re-crisp them in an oven or air fryer. Keep them in a preheated oven for 3-4 minutes until they are crispy again.