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Crispy Lavash Crackers Recipe
How to make Crispy Lavash Crackers
Crispy Lavash Crackers: Lavash crackers with hummus is always a great choice for an appetizer. The crispness of the lavash combined with the cool coarseness of hummus is a delightful experience. You can easily make lavash crackers at home without yeast. They can be paired with a wide variety of other dips too.
- Total Cook Time 30 mins
- Prep Time 10 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Crispy Lavash Crackers
- 1 Cup maida/ plain flour
- 1 cup whole wheat flour
- 1 tsp Salt
- Pinch of sugar
- Sesame seeds
- 1/2 tsp Chili flakes (optional)
- 1 tsp Dried oregano (optional)
- 1 tbsp nigella seeds/ kalonji (optional)
- 3 tbsp Warm water
How to Make Crispy Lavash CrackersHideShow Media
In a large bowl, add the maida, whole wheat flour, salt, sugar and olive oil. Mix well by hand.
Add chilli flakes and oregano, if you wish. Combine thoroughly with the rest of the ingredients to form a soft dough. Add a few teaspoons of warm water as required, in order to bind and knead the dough.
Remove it from the bowl and transfer it to a flat, dry surface and continue kneading for around 5 minutes. Once your dough is smooth, transfer it back to the bowl and cover it with a damp cloth for around 30-40 minutes.
Later, place the dough onto the work surface, knead it some more and then divide it into equal parts. Flatten and start rolling one ball of dough. Keep the dough you are not using covered in the bowl with a damp cloth.
In the meanwhile, preheat your oven to 360 degrees F (180 degrees C).
Continue rolling the dough until it has roti-like thinness.
Sprinkle the seeds of your choice on top (sesame, nigella, caraway, flax) and/or more paprika
Pass the rolling pin over the dough again lightly to press the toppings into it.
Use a sharp knife to cut the dough into long triangles or rectangles.
Carefully transfer the shapes to a baking tray greased with olive oil/ covered with butter paper. Ensure that you keep space in between each of them.
Bake for 15-20 minutes, or until golden brown. Remove and allow the crackers to cool for around 10 minutes before lifting them from the tray.
Enjoy your lavash crackers with hummus, baba ganoush, tzatziki or simply a garlic cheese dip.