Soft Lavash Crackers

These lavash wedges are simple to make, and only take a couple hours to bake up. Perfect for eating with any dip, and can be topped with various ingredients to suit your taste.

400
Soft Lavash Crackers

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups flour

  • ½

    teaspoon salt

  • ½

    teaspoon dry instant yeast

  • 1

    tablespoon sugar

  • 1

    tablespoon olive oil

  • ½

    cup + 2 tablespoons water

  • Toppings of choice

Directions

In a stand mixer bowl, combine flour, salt, yeast, sugar, and olive oil, and add 1/2 cup of water. Knead with a hook attachment until the dough comes together. If necessary, add 1 teaspoon of water at a time until the dough forms a ball. If it feels a bit too wet, you can add some extra flour. Knead for 10 minutes, or until you can pinch a bit of dough, stretch it, and see light coming through before it breaks (shows that enough gluten has formed). Place into a bowl and cover with a tea towel, and allow it to proof for 90 minutes. Preheat the oven to 350ºF. Punch down the dough and divide in half. On a piece of parchment paper, roll the halves into 8-inch (21-cm) circles. Add the toppings of your choice (I kept it simple, using a heavy pinch of kosher salt). While still on the parchment paper, place onto a baking sheet and move into the preheated oven. Bake for 6 minutes, then using a spatula, flip the lavash over (if your toppings aren't pressed into the dough, skip this step). Bake an additional 6 minutes, then remove from the oven and allow to cool on a rack. Slice into shapes of your choice (I made pie slices, resulting in 12 wedges). Serve at room temperature with dip of your choice.


Nutrition

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