Lavash crackers are the ideal accompaniment to Mediterranean dips like hummus and babaghanoush as well as to soups. I enjoy their thinness and crunchiness vs. regular crackers and the subtle spices that are usually added in. I’ve found that most of the store-bought kind are packed with additives, cheese, preservatives and made with refined flours – all totally unnecessary. These homemade whole wheat lavash crackers are actually very easy to make, vegan and use minimal oil but still achieve that crispness that everyone loves.
The best part about these whole wheat lavash crackers is that the flavors are totally up to you. Rosemary is my favorite herb at the moment, so I mixed some chopped fresh rosemary into the dough. I also topped a few of the crackers with crushed red pepper while brushing them just before baking. Oregano, za’atar, paprika would also be great or you could even make your own spice mix by blending a few.
I tried several versions of this recipe including with all-purpose flour (maida) but this one was the winner. It’s easy, just a few ingredients and even someone who has zero track in bread, rotis, kneading and all that overwhelming intimidating stuff (i.e. me) can do it. The trick to these is rolling them out as thin as possible the first time around. If they’re too thick, they’ll be chewy. To begin with, make sure that your dough isn’t too wet – add a little more flour if that’s the case. Dusting a little flour onto your rolling surface and pin helps a lot to prevent the dough from sticking to the pin or the surface. Use a rolling pin for a more even texture vs. just pressing or stretching with your hands. Try to add as less flour as possible while rolling it out but don’t worry, you’ll be brushing them with a little olive oil and water that will help make them less dry and floured. If you’re already a pro at rotis and other breads, making these whole wheat lavash crackers will be pretty easy for you. And if you live in India or with Indian parents, you can always ask your grandmother, mother or help at home to do this step for you! They keep well for at least 4-5 days in an airtight container.
- 60g or half a cup whole wheat flour, plus 4-5 tbsp more
- 60ml water
- 1 tbsp olive oil plus 1 tsp to brush with
- ½ tsp salt
- 1 tsp dried herbs or spices or 1-2 tbsp chopped fresh herbs, such as rosemary, crushed red pepper, oregano, paprika, etc.
- Combine 60g or half a cup of flour, spices and herbs, salt, 1 tbsp olive oil, water. Alternatively skip the herbs and spices and top the lavash crackers with them later (see below).
- Knead for one minute. If the dough is too wet, add 1-2 tbsp more of flour. If too dry, add 1 tbsp of water at a time.
- Divide the dough into 3 pieces. Dust the surface you are rolling the dough out with 1 tbsp of flour. Roll out using a rolling pin, as thin as possible. If the dough is still too wet and sticks to the surface while rolling, you may need to dust that with flour as well or add a bit more flour to it.
- Cut into your desired shape and size - I like long triangles or rectangles that work well for dipping.
- In a small bowl, combine 1 tsp of olive with 1 tbsp water. Brush the dough with this mix.
- If you prefer, you can top with spices and herbs at this stage instead of in the dough.
- Bake in a pre-heated oven at 170C for 12-15 minutes or until crisp and lightly browned.