Crispy Lavash Crackers

I’ve decided that if, for whatever reason, things don’t work out in my life, I will move to Japan to open a bakery. I will choose Kiki as my main inspiration and make my loaves wearing a big red bow in my hair and a short black dress, and I will spend most of my time in the company of a magical, talking cat. Just in case, I thought I’d better start polishing up my baking skills.

Lavash is a type of unyeasted Armenian flatbread that can be either soft or crispy. These crackers are easy and quick to make and you can top them with your favourite seeds and spices. Eat them plain or  with cheese, red pesto, houmous, chutney or tzatziki.

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Ingredients for 8 large crackers:

for the dough:

300 g organic plain flour

1 tsp sugar

1 tsp salt

1 egg white

30 ml mild olive oil

150 ml water

for the toppings:

1 egg yolk

coarse sea salt

urfa biber chili flakes

roasted sesame seeds

rosemary

poppy seeds

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  • Pre-heat the oven to 200-220 degrees.
  • Mix the flour, salt and sugar in a big bowl.
  • Add the oil, the egg white and 150 ml water.
  • Mix to form a supple dough.
  • Lightly dust your work surface with some more flour and gently knead the dough until it’s nice and smooth, then divide it into 8 equal parts.
  • Roll out each ball of dough to form a long thin shape.
  • Brush each lavash cracker with the egg yolk and sprinkle with coarse sea salt and your topping of choice (urfa biber chili flakes with sesame seeds was my absolute favourite!)

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  • Bake on a sheet of baking paper for about 15-20 minutes until brown and crispy.
  • You can eat the lavash crackers on the same day or save them for later in an airtight container, but the longer you wait, the less crispy they’ll become.
  • Eat plain or with dips and mezze. I made a nice platter with some Dutch cheese, houmous, olives and red pesto.

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15 thoughts on “Crispy Lavash Crackers

      1. To make them equal height, I’ll roll them out, place them on baking parchment, put more parchment on top and then gently press them between two pizza stones. This should ensure that they all have the same level of done-ness. I’ll also bake them on a pre-heated pizza stone.

        Liked by 2 people

  1. So much goodness here! I topped my last batch of sourdough pita chips with sesame seeds but they didn’t cling as well as I’d hoped with just a brush of oil, so I’m going the egg yolk route next time. And of course adding these to my “to make” list.

    Liked by 1 person

      1. I haven’t made my own sourdough bread yet, but I’m definitely planning on doing so in the future, because I’m in love with the taste and texture of it. Thanks for the helpful links :)!

        Like

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