Lavash crackers are simple sheet pan crackers made with just a few ingredients. They are very easy to roll out and make.
Today I’m reviewing America’s Test Kitchen’s new Mediterranean cookbook, and I’m excited to share a beautiful but simple lavash crackers recipes with you.
Have you ever made homemade crackers? I have a few times and they are fun but a little tedious. This recipe, however, is extremely simple to make and even easier to roll out and use. You simply mix together flour, water, and salt, and let it rest. Then you flip over a sheet pan, roll out a quarter of the dough, brush it with an egg and salt and pepper, and then bake it. When it comes out of the oven, you let it cool on the sheet pan and then you break it in to pieces. How easy is that? No cutting out cracker shapes, no placing them individually on the sheet pan – you just roll it, bake it, break it.
Here’s what I love about lavash crackers
- Super simple ingredient list – flour, water, salt, that’s it.
- Super easy to make – mix up the dough, rest it, bake it, break it
- This recipe makes a big batch and they store well, which means you can make crackers on your food prep day and have them all week long. You know how I feel about make-ahead snacks!
- They taste great! Sometimes the most simple things in life are the best. They are perfect to snack on and they are great dipped in roasted red pepper hummus.
Baked right on the cookie sheet, aren’t they pretty?
This recipe comes from America’s Test Kitchen’s new cookbook, The Complete Mediterranean Cookbook. This book is a bit different than some of their others, but I really like it. If you are at all interested in Mediterranean cuisine or the Mediterranean diet/lifestyle, this is the book for you. It has recipes for everything from Roasted Eggplant and Tomato Soup, to Wheat Berry Salad with Orange and Carrots, to Grilled Greek-Style Lamb Pita Sandwiches, to Pita Bread (next on my list!). If you don’t know much about Mediterranean food/diet/lifestyle, then this would be a great way to familiarize yourself with what that entails. The recipes are very authentic in the fact that they use a lot of ingredients like preserved lemons, anchovies, and semi-exotic spices which might not already be something you are using in your kitchen. If you are curious about the book and have no idea what the Mediterranean diet is, then it might be a book that you want to get from the library before committing to a purchase.
In true America’s Test Kitchen fashion, the book is detailed, information-packed, and you truly learn so much by using it and reading it. It has a huge chapter at the beginning of the book (13 pages) that explain what the Mediterranean diet is, why it’s so healthy, and how to stock your pantry. It has all kinds of “guides” too, such as All About Pasta, All About Vegetable Cooking Times, and All About Fish. Plus, there is nutritional information for every recipe. America’s Test Kitchen does not mess around!
I had a lot of fun reading though the book and sharing it with a friend who lost 35 pounds last year eating according to the Mediterranean lifestyle. She found it to be an excellent cookbook as well. It’s a gorgeous resource for healthy living and beautiful regional cuisine. I really like the emphasis on vegetables, lean meats and seafood, and whole grains such as bulgur, wheat berries, farro, freekah, and barley.
So much to love all in one book. I can’t wait for you to check it out.
Now back to those crackers! Simple, fun, pretty, easy, and delicious. What more do we need?
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Simple Lavash Crackers
Lavash crackers are simple sheet pan crackers made with just a few ingredients and are very easy to roll out and make.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: serves 10-12
- 1 cup all-purpose flour*
- 2 cups whole wheat flour
- 3/4 teaspoon salt
- 1 cup warm water
- 1/3 cup extra-virgin olive oil, plus extra for brushing
- 1 large egg, beaten
- 2 tablespoons sesame seeds
- 2 teaspoons sea salt or kosher salt
- 1 teaspoon coarsely ground black pepper
- Using a stand mixer with a dough hook attached, add the flours and salt to the bowl. Mix on low to combine. Slowly add the water and the olive oil while the mixer is running and knead until a smooth dough forms, 7 to 9 minutes. Turn the dough onto a lightly floured surface and knead by hand to form a smooth ball. Cut the ball into 4 even pieces, brush each ball with olive oil, and cover with plastic wrap. Let the dough rest for 1 hour.
- Adjust the oven racks to the upper-middle position and the lower-middle position and heat the oven to 425 degrees. Lightly coat two large (about 18 by 13 inches) rimless baking sheets (or invert one) with cooking spray.
- Working with two pieces of dough (keep the other two covered), shape one piece of dough into a rectangle and then put it on the baking sheet. Use a rolling pin and your hands to roll and stretch the dough evenly to the edge of the baking sheet. Use a fork to poke holes in the dough ever 2 inches. Brush the dough with a beaten egg and then sprinkle each piece of dough with 1 1/2 teaspoons sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently press the seasonings into the dough with your hands to help them adhere. Repeat with second piece of dough on a second baking sheet.
- Bake crackers until deeply golden brown, 15 to 18 minutes, switching and rotating the sheets halfway though baking. Transfer the crackers to wire rack to let cool. Let the baking sheets cool completely and repeat with remaining dough. Break cooled lavash into large crackers and serve. Crackers can be stored at room temperature for up to 2 weeks.
*The original recipe called for 1 1/2 cups semolina flour, 3/4 cups whole wheat flour, and 3/4 cup all-purpose flour. I couldn’t locate any semolina flour within a 50 mile radius so I skipped it.
Lavash crackers recipe from the America’s Test Kitchen’s The Complete Mediterranean Cookbook.
That’s what my lavash crackers looked like before baking! So easy and delicious too.
I can see some hummus and lavash crackers in your near future. Enjoy, from my kitchen to yours!
Disclosure: The folks at America’s Test Kitchen sent me a copy of the cookbook to review. I was not paid to write this post or for my review.