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.
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
- 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!)
- 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.
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.
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Thanks, Julie! And yes, egg yolk works like a dream. Also, sourdough pita chips sound fab.
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They are indeed! Are you running a sourdough starter? If not, I talk about doing so here: https://twiceastasty.com/2017/01/03/sourdough-starter/. If you are, there’s a link in the post to my pita chip recipe.
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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 :)!
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Yum! I went to a great Armenian place in LA in January, loved this cracker. Thanks for sharing Eli 🙂
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Thanks, Jin! And that sounds lovely 🙂
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let me know if you end up joining! Would love to add you in! It’d be awesome to see you in the community
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never would’ve thought of making crackers at all, this looks so good! Thanks so much for sharing 🙂
I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/
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Thanks, Andrew! And I will check out your FB group 🙂
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That’s going to take the cheese biscuit experience to a new level. Might try making them this weekend, we have guests over who are cheese–holics.
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Yeah, they’re great with cheese! I did find that not all of them were equally crispy, though. I think the key is to roll them out very thinly, bake them long enough and don’t save them for too long.
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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.
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wow, obviously you’re so much more professional about this than I was when I made them! 😛 I think that should definitely get you great crispy-ness results!
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Here’s hoping. My wife has requested them for the weekend. Her exacts words were “Oh yes please!!”
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haha, good luck and let me know how it worked out!
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