Homemade Wholewheat Lavash

These crisp, crunchy, super easy lavash crackers were so good, we wiped them out on day one itself. I don’t know why it’s taken me this long to make lavash, but not finding any in stores and a lonely dip in the fridge was all the push I needed. They’re wholewheat, flavoured with garlic, olive oil and sesame seeds on top. Dip and enjoy!

I came across this recipe by The India Edition and Danya, the blogger behind it, has been an Instagram friend for many years now 🙂 She has a lovely collection of healthy, delicious recipes and I’m so thrilled I tried this one. The dough really couldn’t be any easier and is endlessly flexible with flavouring options. Add in whatever you have! I had garlic powder and used only that, but the crackers are still so delicious with the simplest of flavours.

The store-bought tzatziki you see in these photos was yum to dip into, but if you’re looking for more options, here’s a homemade tzatziki, a jalapeno dip, and a red pepper hummus to choose from!

Like I said, the dough is really quick to make and easy to roll, slice and bake. The shapes may not be flawless but that’s ok! Just watch them carefully as they bake, it’s easy to go from browned to badly burnt with a dough that’s rolled out so thin. Other than that, there’s very little that can go wrong!

I hope you’ll make a batch today!

Homemade Wholewheat Lavash

Crisp wholewheat lavash with garlic and sesame seeds

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

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Ingredients

  

• 1/2 cup wholewheat flour plus extra as needed
• 1/2 tsp salt
• 1/2 tsp garlic powder, or any other spices/seasonings you like
• 1 tbsp olive oil
• 1/4 cup water
• To finish: olive oil to brush the crackers and sesame seeds to sprinkle on top

Instructions

• In a mixing bowl, combine the flour, salt and garlic powder. Stir well, then add the olive oil and water.
• Use a silicone spatula or wooden spoon to stir the dough together until it forms a soft mass, then knead with your hands for 1 to 2 minutes until smooth. If you need to, add up to 2 tbsps of extra flour if it feels sticky.
• Preheat the oven to 170 C. Line a baking tray with non stick baking paper or a silicone mat.
• Now divide the dough in half and place one half on a floured surface or another silicone mat (for easier rolling and clean up).
• Roll the dough out thinly and evenly, sprinkling on a little flour as needed. I like to place a large sheet of clingfilm over the dough and then roll, so that it prevents stickiness especially in warm kitchens. The exact measurement of the dough isn't crucial, but it needs to be thin enough that it becomes crisp while baking, but not so thin that it tears or burns while baking.
• Slice the dough into 1 inch wide strips and then slice them in half again, about 3 inches in length (see photo above).
• Gently lift and place each piece of dough an inch apart on the prepared baking tray. Brush very lightly with olive oil and sprinkle liberally with sesame seeds (many will fall off after baking so the more the merrier!), pressing them lightly into the dough to help them stick.
• Bake for 15 to 20 minutes, rotating the tray halfway through, to ensure even browning. The crackers are done when they are browned and look a little puffed in parts, but don't let them get too dark. Try and bake similar sized pieces together so they bake evenly.
• Let the crackers cool, firm up and become more crispy. Then dip and enjoy! Store in an airtight tin at room temperature for a week. Happy baking!

Notes

*Prep-time is per batch of crackers. I baked this dough in two batches.

*Original recipe from The India Edition