Crisp crunchy lavash crackers are easy to make and are delicious served alongside a cheeseboard or with dips.
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.
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.
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
- 100 g (3½oz) plain flour (all-purpose) plus extra to sprinkle
- 50 g (2oz) wholemeal plain flour (wholewheat)
- ½ tsp salt
- 2 tbsp extra virgin olive oil
- poppy and sesame seeds to sprinkle
- baking sheet
- parchment paper or reusable liner
- Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7.
- Combine 100g (3½oz) plain flour, 50g (2oz) wholemeal flour and the ½ tsp salt in a mixing bowl. Make a well the centre and add 2 tbsp 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.