Full of crunch, cheese flavor, whole wheat flour, and a plethora of seeds, these lavash crackers are highly satisfying. They taste great by themselves and pair well with many dips or spreads. Not to mention, they look beautiful and rustic. Once you make homemade crackers, you'll never want to go back to the store-bought variety, which are often overpriced and overprocessed. These crackers offer simple, wholesome goodness and are quite addictive!
Lavash crackers are a healthy snack for any day, but they are also perfect for a mezze platter or holiday spread. Serve them alongside Simple Classic Hummus, Mediterranean Salsa, or White Bean Hummus Without Tahini.
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Ingredients Highlights
This recipe combines simple, satisfying ingredients:
- Whole wheat flour: Hearty, nutty flavor, full of fiber. You could use white whole wheat flour for a milder taste.
- Grated semi-hard or hard aged cheese: White cheddar, Emmental, or gruyere are nice choices for a bit of cheesy kick.
- Rolled oats: You can use old-fashioned or quick oats for this recipe.
- Olive oil: Adds a little richness while helping the dough roll out smoothly.
- Maple syrup: A touch of sweetness to balance out some of the sharper notes.
- Spices: Just a bit of paprika and dry mustard make a great impact on the flavor that you won't want to skip.
- Instant yeast: Enhances the flavor and adds a very subtle lift for a better cracker texture
- Seeds: Baked into the dough and part of the topping, this recipe includes chia seeds, flaxseeds (linseed), sesame seeds, pumpkin seeds, and sunflower seeds. The seeds add extra fiber, protein and visual appeal.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 425 °F (220 °C). In a food processor, combine the whole wheat flour and shredded cheese. Then, pulse the mixture until combined. Next add the water, yeast, olive oil, maple syrup, salt and spices. Pulse to knead the mixture into dough. Add 1-2 tablespoons of additional water if the mixture is too dry.
Step 2: Add rolled oats, chia seeds, sesame seeds, and flax seeds. Then, pulse lightly until just combined. (The smaller seeds are incorporated into the dough because they don't adhere as well as the larger seeds as a topping, based on my experience.)
Step 3: Remove the dough from the food processor and knead for an additional 1-2 minutes. Then shape into a loaf, place on a floured surface and cover with plastic wrap. Let the dough rest for 20-30 minutes to build yeast flavor. Lightly flour two sheets of parchment paper, sized to fit on two half-sheet pans. Divide the dough in half, and take one ball of dough and roll it on one of the parchment papers very thin (⅛").
Step 4: Sprinkle the dough with pumpkin and sunflower seeds, then use the rolling pin to press the seeds into the dough. Using a pizza cutter, score the dough into desired cracker pieces. Repeat for the other ball of dough. Carefully slide each parchment paper with the rolled dough onto the half-sheet pans.
Step 5: Bake each sheet for about 12-15 minutes, watching the edges carefully as they bake so they don't burn. If baking both sheets at the same time, use convection baking if your oven has this setting for even baking. Rotate pans halfway through baking.
Step 6: Cool the parchment sheet of lavash crackers on a wire rack. Then carefully break into cracker pieces on the score lines.
Hint: If your crackers are not sufficiently crisp when you pull them out of the oven, you can bake them for an additional 3-5 minutes. If they are browning too quickly, loosely cover the crackers with tinfoil for the additional baking time.
Substitutions
- Flour: You can replace half the whole wheat flour with all-purpose flour for a lighter texture.
- Vegan: Omit the cheese and add 1 tablespoon nutritional yeast for a dairy-free option.
- Oil: Avocado oil can be substituted for olive oil.
- Seeds: Feel free to substitute the seeds called for in this recipe with other kinds of seeds. Poppy, hemp, and nigella seeds are good options.
Variations
- Spicy: Add a dash of cayenne pepper to the dough for a little extra heat.
- Herbed: Feel free to add a teaspoon or two of dried oregano, basil, rosemary or za'atar seasoning into the flour for aromatic crackers.
Equipment
- Food Processor
- Rolling Pin
- Parchment Paper
- Half Sheet Pan
- Pizza Cutter
Storage
Store the crackers in a partially opened ziplock bag. A partial opening allows for a little air flow, which helps the crackers to stay crisp. Store crackers at room temperature for up to 1 week.
Top Tip
Make sure to roll the dough uniformly for even browning and crispy crackers.
FAQ
Yes, you can freeze the dough for later. Shape it into a log and place it in a freezer bag. It will keep for up to 2 months. When you're ready to use it, thaw the dough overnight in the refrigerator, then let it come to room temperature and remain there for about 20-30 minutes before dividing and rolling it into two sheets ⅛" thin.
I have not made these yet with gluten-free flour, but if you try it, I would love to hear your experience in the comments below. I would recommend using a good all-purpose gluten-free flour. If you find that your dough is more delicate, you can try rolling it gently between two sheets of parchment paper. You may also need a few extra minutes in the oven to get the crackers perfectly crisp.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Lavash Crackers:
📖 Recipe
Lavash Crackers
Ingredients
Equipment
Method
- Preheat the oven to 425 °F (220 °C). In a food processor, combine the whole wheat flour and grated cheese. Then, pulse the two until combined. Next, add the water, yeast, olive oil, maple syrup, salt and spices to the food processor and pulse to knead the mixture into dough. Add 1-2 tablespoons of additional water if the mixture is too dry. Add rolled oats, chia seeds, sesame seeds, flax seeds, and pulse lightly until just combined.
- Remove the dough from the food processor and knead for 1-2 minutes by hand. Then, shape the dough into a loaf, place it on a floured surface and cover with plastic wrap. Let the dough rest for 20-30 minutes to build yeast flavor.
- Lightly flour two sheets of parchment paper, sized to fit on two half sheet pans. Divide the dough in half, and take one ball of dough and roll it on one of the parchment papers very thin (⅛").
- Sprinkle the dough with pumpkin and sunflower seeds, then use the rolling pin to press the seeds into the dough. Using a pizza cutter, score the dough into desired cracker pieces. Repeat for the other ball of dough. Carefully slide each parchment paper with the rolled dough onto the half-sheet pans.
- Bake each sheet for about 12-15 minutes, watching the edges carefully so they don't burn. If baking both sheets at the same time, use convection baking if your oven has this setting for more even baking. You can also rotate pans halfway through baking.
- Cool the parchment sheet of lavash crackers on a wire rack. Then carefully break into cracker pieces on the score lines. Store the crackers in a partially opened ziplock bag. The partial opening allows for a little air flow, so the crackers stay crisp. Store crackers at room temperature for up to 1 week.
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