Lavash Crackers are crispy snack which is very popular in Middle Eastern countries. These are made using simple pantry staples and can be paired with any dip to make a great appetizer.
Here are some of my favorite dips to serve with these crispy Lavash Crackers – Roasted Red Pepper Hummus, Baba Ganoush, Black Bean Hummus, and Roasted Beet Hummus.
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About This Recipe
Light, crispy and crunchy, Lavash Crackers are made from simple Mediterranean flatbread Lavash or Lahvosh. 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 as it is made using simple ingredients, is super easy to prepare, you can make a big batch for a party and they taste great.
Bake these beauties fresh, let them cool down so that it becomes perfectly crispy and then serve it with Hummus or any dip of your choice.
The best part, 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.
These crackers are,
- Thin
- Crispy
- Yummy
- Vegan
- A 30-minute affair
- A Middle Eastern favorite
- Best to serve with your evening Tea
- Easy to make at home
Ingredients
You just need a few ingredients to make this delicious snack –
Flour – For this Middle Eastern snack, we will use a combination of All Purpose Flour and Whole Wheat Flour.
Olive Oil – The key is to use a good quality olive oil, as the taste might differ if a poor quality olive oil is used.
Sesame Seeds – Here I have used Black Sesame Seeds, but you can use white ones too.
Other Ingredients – Other than the above ingredients, you will just need salt and warm water.
How to make Lavash Crackers?
Mix all purpose flour, whole wheat flour, salt and olive oil in a large bowl.
Add warm water, little by little, and knead to make a soft dough.
Transfer the dough on a work surface and knead for 6-8 minutes until smooth and soft.
Oil a big bowl and transfer the dough in the bowl. 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. ( Try to roll your dough paper-thin. 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 sesame seeds on top. Roll the rolling pin over the seeds so that they get embedded in the dough. Cut into triangles using a pizza cutter or a sharp knife. Transfer the triangles on a large baking sheet in a single layer.
Bake for 10-12 minutes, until lightly browned from top. Remove from oven. Cool for 10-12 minutes. Store in an airtight container.
Frequently Asked Questions
As they are baked and not fried, they are considered healthy. You can make these crackers with only whole wheat flour and skip the all-purpose flour for a healthier option.
You can use Multigrain Flour instead of All Purpose Flour to make Multigrain Crackers.
The Multigrain Flour is generally made with the combination of 2 or more grains such as Whole Wheat Flour, Ragi Flour, Jowar Flour, Bajra Flour or even Amaranth Flour.
Variations
Here we are making the basic version of these crackers with sesame seeds on top, but you can flavor them too. Here are some of my favorites:
Spicy – In these Crackers, sprinkle some red chili flakes or paprika powder on top before baking.
Za’atar – These are my favorite kind! The flavor of oh so beautiful Za’atar Spice on Lavash crackers is just delicious. Sprinkle a generous amount of this Middle Eastern herb on top before baking.
You can also try my Za’atar recipe, make at home and store for later use.
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 on the crackers before baking.
Everything Bagel Seasoning – Mix poppy seeds, sesame seeds, onion seeds, and garlic flakes, and top the crackers with this mix.
Serving Suggestions
You can serve these toasted sesame Lavash Crackers along with – Roasted Red Pepper Hummus, Black Bean Hummus, Baba Ganoush, Savoury Pumpkin Hummus, Tzatziki Dip, Sweet Potato Hummus, Roasted Beet Hummus, and Best Hummus.
You can also have it on its own without any dip with your favourite cup of beverage.
These crackers can also be added to your cheese platter while serving during your house parties.
I even like to add crush them in my salads, as it adds a nice crunch to them and adds a delicious twist to a boring salad.
Storage Suggestions
Let the crackers cool down completely and then store them in an airtight container for about 2 weeks at room temperature.
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Recipe Card
Lavash Crackers Recipe
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 2 tbsp light olive oil
- warm water
- 2 tbsp sesame seeds
Instructions
- Mix all purpose flour, whole wheat flour, salt, and olive oil in a large bowl.
- Add warm water, little by little, and knead to make a soft dough.
- Transfer the dough to a work surface and knead for 6-8 minutes until smooth and soft.
- Oil a big bowl and transfer the dough to the bowl. 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. ( Try to roll your dough paper-thin. 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 sesame seeds on top. Roll the rolling pin over the seeds so that they get embedded in the dough. Cut into triangles using a pizza cutter or a sharp knife. Transfer the triangles on a large baking sheet in a single layer.
- Bake for 10-12 minutes, until lightly browned from the top. Remove from oven. Cool for 10-12 minutes. Store in an airtight container.
