Lavash Crackers


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Make these crackers in large quantities, break into pieces on the table and spoon dips on them. Yummy!


  • 1 g yeast (a pinch between index finger and thumb)
  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
  • pinch of salt
  • 1 tbsp vegetable oil
  • approx. 125 ml (4 fl oz/ cup) lukewarm water

For the Garnish

  • poppy seeds, sesame seeds, caraway seeds, ground paprika, cumin seeds, coarse sea salt


Dissolve the yeast in an eggshell full of lukewarm water and combine all ingredients, except the water. Pour the water into the mixture until a pliable dough ball is formed. Pay attention, sometimes you just need a little less water. Knead the dough for at least 10 minutes on a worktop dusted with flour or in a food processor until smooth and silky. Leave to rise for one hour. Roll the dough into a thin sheet (you might have to cut it in half), place on baking paper and then on a greased baking sheet. Lightly cover with water and sprinkle with seeds or salt to garnish. Do this in nice strips, for example. Bake the dough in an oven preheated to 175°C (340°F/Gas 4) for 12–15 minutes or until the crackers turn an even golden brown. Break into equal parts and serve with dips and sauces.