Crispy Lavash Crackers
Crispy Lavash Crackers
Lavash turns into thin, crisp crackers with only a light coating of oil and a few minutes in a hot oven. Cutting the bread before baking gives tidy portions, while rotating the pan helps the edge pieces and center pieces finish together. Keep seasonings fine so they adhere rather than falling off.
Equipment and timing
- Large rimmed baking sheet
- Parchment paper
- Pastry brush
- Pizza wheel or sharp knife
Yield: About 32 crackers
Preparation: 8 minutes
Baking: 5 to 8 minutes
Oven: 375°F/190°C
Ingredients
- 1 rectangular lavash flatbread, about 9 by 12 inches
- 2 teaspoons olive oil
- 1/4 teaspoon fine salt
- 1/2 teaspoon dried seasoning of choice
Suggested seasoning blends: Italian seasoning with garlic powder; smoked paprika with cumin; or cinnamon with 1 teaspoon granulated sugar. Avoid coarse fresh garlic, which can burn before the bread crisps.
Method
- Heat the oven to 375°F/190°C and line a baking sheet with parchment.
- Lay the lavash flat. Brush both sides very lightly and evenly with oil, paying attention to dry corners. Sprinkle the top with salt and the chosen seasoning.
- Use a pizza wheel to cut the sheet into eight strips, then cut across into four rows, making about 32 pieces. Separate the pieces slightly on the baking sheet so hot air can circulate.
- Bake for 3 minutes. Rotate the pan and check the edge pieces. Continue for 2 to 5 minutes, removing any crackers that are already golden. The centers should feel dry and rigid; they become crisper as they cool.
- Cool completely on the pan before serving or storing.
Troubleshooting and serving
Lavash brands differ in thickness and moisture, so visual cues matter more than an exact minute. Pale, flexible pieces need another minute; very dark edges taste bitter. If the center pieces lag, move them toward the outside of the pan after the first check. Too much oil makes the crackers heavy and can cause seasoning to collect in patches.
Serve with hummus, bean dip, yogurt dip, chopped salad, or soup. For larger dipping pieces, cut into 16 rectangles and allow an extra minute or two. For cinnamon crackers, omit savory seasoning and let them cool before pairing with fruit or yogurt.
To prepare two sheets, bake them on separate pans and switch the pans between the upper and lower racks when rotating. Allow extra time as needed, but continue removing finished edge pieces promptly. Crowding two layers onto one pan prevents even crisping.
Storage
Once completely cool, keep the crackers airtight at room temperature for up to 5 days. Trapped steam makes them soft, so never seal them warm. Recrisp on a dry baking sheet at 325°F/165°C for 2 to 4 minutes, watching closely. Freezing is unnecessary and may introduce condensation.
