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Homemade Wholewheat Lavash

Crisp wholewheat lavash with garlic and sesame seeds
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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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