Lavash Crackers


Lately I’ve gotten really into baking bread. I started with the few recipes in How to Cook Everything Vegetarian, which came out pretty good, but in true Bittman style, the recipes were rather minimal, and I thought I needed a little more guidance. So a few weeks ago I went out and bought The Bread Baker’s Apprentice by Peter Reinhart, and like total dork I’ve been carrying it to bed with me most nights and reading it late into the night. I’m kind of obsessed.

Anyway, yesterday I made the lavash crackers and they came out really, really good. Now I just have to make some hummus.


Lavash Crackers adapted from The Bread Baker’s Apprentice by Peter Reinhart, p. 178.

  • 1 1/2 cups bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil (I used olive oil)
  • 1/3 to 1/2 cup water, room temperature
  • about 4 tablespoons sesame seeds
  • about a teaspoon flaky salt

In a large bowl combine the flour,  1/2 teaspoon salt, yeast, honey and oil. Add just enough water to bring everything together into a ball. You want it to be a fairly stiff dough. Transfer the dough to a lightly floured counter and knead for about ten minutes. I like to  knead the dough for just a couple minutes and them let it rest for a few minutes, just about enough time to wash out your bowl and clean up the mess you’ve made so far, and then come back and do the last couple minutes of kneading. That gives the flour a chance to really get fully hydrated, and I find the dough to be much nicer to work with. The dough should be nice and smooth and stretchy and not at all sticky, and should pass the windowpane test.

Lightly oil a bowl and place the dough in it, rolling the dough around so that it gets coated in oil. Cover with plastic wrap and let rise until doubled in size, about 60 to 90 minutes.

Preheat oven to 350 degrees with a rack in the middle. Line a sheet pan with parchment paper. Lightly oil your counter. Transfer the dough to the counter and pat it down into a square. Using a rolling pin, roll the dough out into a large, paper-thin sheet. If, like me, you only have a half-sheet pan or a jellyroll pan, you might want to divide the dough in half and roll out two separate sheets. My piece of dough was way to big for the pan and I had to trim it down. Carefully peel the dough up from the counter and transfer to the parchment lined pan, trimming the dough if necessary to fit the pan. Lightly brush the dough with water and then sprinkle with the sesame seeds and salt. Use a pizza cutter to cut the crackers into whatever size and shape you want. You can also bake the dough in one large sheet and then break it into pieces later.

Bake for about 15 minutes, until the crackers are lightly browned. Mine were very thin and browned a little more quickly, so keep an eye on them. Let cool in the pan for about 10 minutes.



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