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.
Notes
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.