Simple Lavash Crackers
on Apr 13, 2017, Updated Jul 06, 2024
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With only a few simple ingredients, you will be able to create the most perfectly crisp and salty Simple Lavash Crackers. Use them for dipping, a snack board, or just a quick snack!
If you have never had lavash crackers, now is your chance to make them! At first glance this recipe can seem intimidating, but I promise that it is so easy to follow. You’ll only need a few basic ingredients for the cracker dough: flour, salt, water, and some olive oil! Before these crackers bake you can add a variety of seasonings that will take them to the next level.
I love that you don’t have to pre-cut the crackers, but instead they will easily break apart once they have baked. This recipe yields a large amount of crackers, making it a great choice for large gatherings or parties!
Table of Contents
Why You’ll Love This Recipe
- The ingredients list is very basic and simple, giving you a subtle, delicious flavor!
- The crackers are so easy to make, they just need time to rest and bake.
- This recipe makes a large batch so you can save some crackers for later!
Equipment You’ll Need
This recipe uses a few simple ingredients to make perfect lavash crackers, but there is some kitchen equipment that will help the process go smoothly! First, you will want to have a stand mixer with a dough hook to mix your dough with ease.
Next, to brush the dough with olive oil then later with a simple egg wash, it will be helpful to have a pastry brush. Lastly, you’ll need 2 rimless baking sheets for best airflow to the crackers, and a rolling pin to thin out the dough while on the sheet.
Recipe Ingredients
- Flour—A mix of whole wheat and all-purpose flour.
- Water—Warm.
- Olive Oil—To help keep the crackers nice and moist.
- Salt—Just a pinch in the dough to enhance its flavors.
- Egg—As a light coating on the crackers to help them become golden brown.
- Sesame Seeds—To add a mild nutty taste.
- Sea Salt—For added flavor, you can also use kosher salt.
- Black Pepper—To give these crackers a bright, spicy taste!
See the recipe card for full information on ingredients and quantities.
How to Make Simple Lavash Crackers
Step #1. Using a stand mixer with a dough hook, add the flour and salt to the bowl. Mix on low to combine.
Step #2. Slowly add the water and olive oil while the mixer is running and knead until a dough forms.
Step #3. Turn the dough onto a lightly floured surface and knead to form a ball. Cut the ball into 4 even pieces, brush each ball with olive oil, and cover with plastic wrap. Let the dough rest. Move the oven racks to the upper and lower middle positions. Preheat the oven.
Step #4. Lightly coat two large baking sheets with cooking spray. Shape one piece of dough into a rectangle, then put it on the baking sheet. Use a rolling pin and your hands to roll and stretch the dough evenly to the edges of the baking sheet. Use a fork to poke holes in the dough.
Step #5. Bake crackers until deeply golden brown.Transfer the crackers to a wire rack to cool. Allow the baking sheets to completely cool, then repeat the process with the remaining two pieces of dough.
Step #6. Transfer the crackers to a wire rack to cool. Allow the baking sheets to completely cool, then repeat the process with the remaining two pieces of dough. Break the lavash into large crackers, serve, and enjoy!
Recipe FAQs
Lavash is a thin flatbread that originates from the Middle East. It is typically a soft and pliable flatbread that can be used for wraps or sandwiches. This bread is often turned into crackers, which is what we will do in this recipe. These crackers are crispy, salty, and great for snacking on!
By using a mix of whole wheat and white flour, your lavash crackers will come out nice and crispy with a soft nutty flavor! You can use only one kind of flour if you are in a pinch, but your crackers will taste a little bit different. I always prefer keeping it to whole wheat and all purpose when I make these crackers at home.
Lavash cracker dough will be fairly elastic, so it might resist stretching a little bit. This step can take a few minutes, so be patient and keep rolling it out. If you are struggling with your pan moving too much as you roll out the dough, you can place the baking sheet on a slightly damp kitchen towel. This should help the baking sheet stay in place.
How to Serve and Store Simple Lavash Crackers
There are so many different ways to serve and enjoy lavash crackers! They are perfect for all kinds of dip such as hummus, artichoke dip, or tzatziki dip. You can also serve them as a side with tomato soup or roasted red pepper soup. Alternatively, these crackers are great alongside sliced cheese and meat for an easy snack or large gathering. These simple crackers can be stored at room temperature for up to 2 weeks, as long as they are in an airtight container!
Expert Tips
- To make the dough, set your mixer on low and knead with the dough hook, it should take about 7-9 minutes to form the dough.
- You will want to poke holes in the rolled out dough that are about 2 inches apart.
- Once you add your seasonings, gently use your hands to press the seeds and spices into the dough to help them adhere. If not, they might fall off after the crackers have baked.
- About halfway through baking, switch the top baking sheet to the bottom rack and bottom sheet to the top rack. As you do this, rotate the baking sheets as well to ensure even cooking!
More Snack Recipes To Consider
Breakfast Recipes
Protein Shakes
Snacks
Breakfast Bars
From Scratch Recipes
Celery Juice
Snacks
Sweet Potato Chips
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Simple Lavash Crackers
Ingredients
- 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
Instructions
- 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.
If this recipe is from the ATK Mediterranean Cookbook, why does your recipe “card” say “Author: Melissa Griffiths” without crediting them? I feel like that’s plagiarism if I just print the recipe and not your whole post.
Great question – I’ll put a note in the notes about authorship. You can’t copyright a list of ingredients and I rewrite the instructions in my own words, so while the recipes did come from them I can technically still claim it since I rewrote it. I obviously feel fine about saying the recipes is theirs though since I disclosed that in the post. So it’s a bit of a gray area.
Yum! I’m a cracker person. These look so good!