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5 from 5 votes

Lavash Crackers

Thin crisp crackers ideal to serve with a cheese board or with dips.
Prep Time20 mins
Cook Time7 mins
Course: Snack
Cuisine: International
Keyword: dairy free, Party, vegetarian
Servings: 32 crackers


  • baking sheet
  • parchment paper or reusable liner


  • 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


  • 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.



You can sprinkle each cracker with just poppy seeds or just sesame seed or use a mixture of the two
In an airtight container for up to 3 weeks