Lavash is a thin flatbread from the Middle East, specifically from Armenia. It can be made soft and used to make wraps and rolls. I made the crisp version, Lavash crackers and served them with Tzatziki and Harissa Yogurt sauce. Lavash crackers are also served as a part of the Mediterranean Mezze Platter.
In Armenian villages, the dried Lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over Lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese.
In Kashmir it is known as Lavasa or lavase and is a popular breakfast bread.Lavase pieces with green walnut kernels folded between them are considered a delicacy.
Lavash crackers are really simple to make and can be easily stored for days. Enjoy them as an appetiser with a dipping sauce or just nibble on a couple with your cuppa. They reminded me of the Sesame Thins I had made; only these are the savoury version of those!
I made them with Aata (whole wheat flour).
(This recipe serves 4)
1 ½ cup Aata/Whole wheat flour (half whole wheat and half all purpose flour may be used)
2 Tbsp sesame seeds, a mixture of black and white
1 tsp salt
¼ cup Olive Oil
½ cup water
1 Tbsp oregano or mixed seasoning (optional)
Pre-heat the oven for ten minutes and 180C and grease a baking tray.
Toast the sesame seeds lightly.
Add salt, olive oil and sesame seeds to the flour and rub with your fingers to mix well.
Add the water slowly and make a soft pliable dough.
Divide into four.
Roll out really thin, almost see through thin.
Cut out a circle and slice into triangles.
Transfer to the greased tray and brush the top with oil.
Bake till golden and crisp.
Recipe sourced and adapted from here.
8 thoughts on “Lavash- Crisp Whole wheat Crackers!”
Lovely. Just kind of thing I would love on a lazy weekend. A book and some crunchy munchies on the side with a piping hot tumbler of kaapi.
New oven inaugurated?
Aruna- what a picture you paint! Kaapi I want ❤ Yeah oven inaugurated 😀 Will share soon 😀
Thanks Elaine ❤ I am munching on some as I type 🙂
Hi garima today i tried your platter with three dips red bell pepper wala dip,garlic chiili and baba ghanoush and lavansh toooo .. Turned awsum. One thing i wanna knw hw to reduce baigan ka flavour in babaghanoush… Kids do not like it . Thank you so much dear for all the amazing recipes . Tried your rich moist choclate cake too .👌👌😍😍
That’s lovely 👏🏻👏🏻❤️❤️ baba ghanoush does have that bharta like flavour. We cannot do a thing about it 😑 but then there are several other dips to choose from!
Husband and I had to finish the baba ghanoush 😄