Lavash Crackers
Paper-thin, crisp flatbread crackers flavored with your choice of seeds or spices.
Servings: 18 servings
Ingredients
- 1.5 cups unbleached bread flour (187.5 g)
- 1/2 teaspoon salt (0.5 tsp)
- 1/2 teaspoon instant yeast (0.5 tsp)
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1/3 to 1/2 cup water at room temperature, 88 to 118 ml; use just enough to bring dough together
- toppings poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt
Instructions
- In a mixing bowl, combine the flour, salt, instant yeast, honey, and vegetable oil. Add 1/3 cup water and stir; add more water as needed (up to 1/2 cup) until the dough just comes together into a shaggy ball.
- Turn the dough onto a lightly floured surface and knead about 10 minutes until smooth, satiny, and elastic; it should pass the windowpane test and register about 77–81°F if using a thermometer.
- Lightly oil a bowl, place the dough inside, and roll to coat. Cover with plastic wrap and ferment at room temperature until doubled, about 90 minutes (or refrigerate overnight if you prefer a retarded ferment).
- When the dough has doubled, lightly mist or oil the counter and press the dough into a rough square. Dust lightly with flour and roll with a rolling pin into a paper-thin sheet about 15 by 12 inches, allowing the dough to rest as needed to relax the gluten.
- Line a sheet pan with parchment. Carefully transfer the rolled sheet of dough to the pan and trim any excess with scissors so it fits the pan.
- Preheat the oven to 350°F with the rack in the middle position. Mist the dough lightly with water and sprinkle your chosen seeds or spices evenly over the top. If desired, cut the dough into diamonds or rectangles with a pizza cutter; do not separate pieces.
- Bake for 15–20 minutes, until the crackers brown evenly across the top and are crisp; baking time depends on how thin and even the dough is rolled.
- Remove the pan from the oven and cool in the pan about 10 minutes, then snap into pieces or break into shards as desired.
Equipment
- Mixing Bowl
- Rolling Pin
- sheet pan
- Parchment Paper
- plastic wrap or towel
- Measuring cups and spoons
- scissors or pizza cutter
- kitchen thermometer (optional)
Notes
- Use just enough water to bring the dough together; it may not need the full amount.
- Allow the dough to rest while rolling to avoid shrinking.
- Thin, even rolling yields the crispiest crackers.
- Cut before baking if you want uniform crackers; leave whole for shards.
- Be sparing with strong spices; a little goes a long way.