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    Easy Lavash Crackers

    Published: Nov 8, 2019 · Modified: Jun 25, 2021 by Jacqueline Bellefontaine ·

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    Jump to Recipe Print Recipe
    Lavash cracker being dipped into hummus.

    Crisp crunchy lavash crackers are easy to make and are delicious served alongside a cheeseboard or with dips.

    baked lavash crackers on a baking sheet.

    These crackers are so easy to make and it still amazes me how tasty they are considering they are made with just flour, salt and olive oil and a sprinkling of seeds .

    Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. – Wikipedia

    For these crackers the bread is baked in the oven until completely dried out and crisp.

    These crackers first caught my eye during the 2019 final of The Great British Bake off. I have to say until then I had not heard of them ( although now I am seeing references to them everywhere or so it feels) .

    On the show the technical challenge was to make twice baked stilton souffle served with lavash crackers. The bake itself did not appeal to me, not least because I really don't like stilton, but the crackers looked fabulous so as soon as the show was over I was going through my cookbooks to look for recipes for them.

    basket lavash crackers with a bowl of dip.

    Given that the show goes out in Autumn and as it draws to an end we are starting to think about Christmas food, it occurred to me that these would be really tasty with dips and so make great party food. So I had to try them.

    I was right and they do going particularly well with dips such as Hummus and Baba Ganoush which are from the same region of the world.

    But they would be equally as good alongside a European cheeseboard. Best of all not only do they taste great they are easy to make too. I have adapted the Paul Hollywood recipe that was used on the show (so if you want to make the Stilton Soufles as well you can find the original recipe here) and made it even easier.

    Lavash crackers and dips.

    The basic ingredients are the same (well there is not exactly a lot of room for movement with so few ingredients) but rather than rolling out the dough in one large piece and cutting into triangles. I divide mine into four and roll out each pieces into a rough circle before cutting into wedges.

    Roll out the dough on a lightly floured work surface. There is no need to worry too much about the shape the important thing is to roll them paper thin. If you want large crackers then just divide the dough into three or even just two pieces.

    I've also reduced the amount of salt and reduced the number of different seeds. The key to these rustic crackers is simplicity.

    Step by Step Lavash Crackers

    • adding olive oil to flour in mixing bowl.
      Mix the flours and salt together and add the olive oil and water.
    • mixing to a dough.
      Mix to form a firm dough.
    • circle of dough being cut into wedges.
      Divide into four and roll out. Cut into wedges.
    • Brushing lavash crackers with water.
      Place on a baking sheet and brush with water.
    • unbaked lavash crackers on baking sheet.
      Sprinkle with seeds.
    • Bake until crips and golden.
      Bake until crips and golden.
    basket lavash crackers

    Lavash Crackers

    Thin crisp crackers ideal to serve with a cheese board or with dips.
    Course Snack
    Cuisine International
    Keyword dairy free, Party, vegetarian
    Prep Time 20 mins
    Cook Time 7 mins
    Servings 32 crackers
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • baking sheet
    • parchment paper or reusable liner

    Ingredients

    • 100 g (3½oz) plain flour (all-purpose) plus extra to sprinkle
    • 50 g (2oz) wholemeal plain flour (wholewheat)
    • ½ teaspoon salt
    • 2 tablespoon extra virgin olive oil
    • poppy and sesame seeds to sprinkle

    Instructions

    • Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7.
    • Combine 100g (3½oz) plain flour, 50g (2oz) wholemeal flour and the ½ teaspoon salt in a mixing bowl. Make a well the centre and add 2 tablespoon olive oil.
      Stir in enough water (about 4 tbsp) to mix to a stiff dough, then tip out the dough onto a lightly floured work surface.
    • Divide the dough into two pieces and roll one piece to form a paper thin circle about 18-20cm (7-8in) in diameter. Cut into 8 even wedges and place these on the lined baking sheet.
    • Repeat with the remaining dough.
    • Brush each wedge of dough lightly with water and sprinkle with the seeds.
    • Bake for 5–7 minutes, until pale brown and crisp. Transfer to a wire rack to cool.

    Video

    Notes

    You can sprinkle each cracker with just poppy seeds or just sesame seed or use a mixture of the two
    Store 
    In an airtight container for up to 3 weeks
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    No time to make it now – Pin for later

    basket of lavash crackers
    « Gâteau St.Honoré
    Easy Retro Christmas Cake »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Jo Allison

      November 26, 2019 at 6:25 pm

      5 stars
      They look fantastic and sound delicious. I must say that I eat my body weight in hummus any given week and these little rascals would make perfect little scoops although I do agree they would be perfect alongside a nice cheese board too! Thank you fo sharing these with #BakingCrumbs 🙂

      Reply
      • Jacqueline Bellefontaine

        November 27, 2019 at 12:44 pm

        I have a feeling this recipe is going to used a lot by myself very easy and very moorish.

        Reply
    2. Jenny Walters

      November 17, 2019 at 7:35 pm

      5 stars
      I am ALWAYS unsatisfied with finding crispy things to serve with hummus and dips. Nothing ever cuts the mustard. The only things that I have eaten before that are really good are freshly made melba toasts and who wants to be doing that an hour before people arrive, so I am intrigued with your crackers. I will def try these out. They do sound just what I have been looking for. Thank you so much for sharing with #BakingCrumbs

      Reply
      • Jacqueline Bellefontaine

        November 18, 2019 at 2:18 pm

        Im very confident that you will like these I was really impressed with them. Do let me know when you have tried them I would love to know what you think.

        Reply
    3. Choclette

      November 12, 2019 at 4:31 pm

      5 stars
      You make these crackers look so easy to make, but I know from experience that getting them to look as good as yours is something I find hard to do. How very delicious they look Jacqui.

      Reply
      • Jacqueline Bellefontaine

        November 14, 2019 at 11:17 am

        I think you do yourself a disservice. These were actually very easy to roll out and cut to look great but I have to say I think rolling out a circle and cutting wedges was much easier than rolling out all the dough in one go.

        Reply
    4. Monika Dabrowski

      November 10, 2019 at 9:46 am

      5 stars
      Love these healthy crackers - low in fat and with lots of crunchy seeds, they sound delicious!

      Reply
      • Jacqueline Bellefontaine

        November 11, 2019 at 11:52 am

        They are 🙂

        Reply
    5. Michelle Rolfe

      November 08, 2019 at 7:41 pm

      These looks delicious Jacqui. Perfect for my mezzo feast I was planning for this weekend!

      Cheers, Michelle x

      Reply
      • Jacqueline Bellefontaine

        November 11, 2019 at 11:53 am

        Did you make them? would live to know what you thought

        Reply

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