LAVOSH CRACKERS
Lavosh Crackers - quick and simple crispy, crunchy homemade lavosh crackers sprinkled with Middle Eastern spices. Perfect for your next cheese platter!
Provided by Lee-Ann Grace
Categories Snack
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 190c (375F) and set aside 2 baking trays (see notes).
- Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside.
- In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
- Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 tsp at a time). Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
- Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need.
- Divide this ball of dough into three even-ish portions.
- Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1-2 mm (1/18") thick. See images in the post above.
- Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares etc) then place the crackers on a baking tray. You don't want them to overlap, but they also won't spread as they cook.
- Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za'atar and cumin.
- Finally sprinkle with fine salt to taste and bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray.
Nutrition Facts : Calories 23 kcal, ServingSize 1 serving
LAVASH
Provided by Alton Brown
Categories side-dish
Time 30m
Yield 10 to 12 serving
Number Of Ingredients 6
Steps:
- Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
- Preheat the oven to 375 degrees F.
- Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.
LAVASH CRACKERS
Make crispy, crunchy oil-free crackers in under 10 minutes! You will love this quick and easy oil-free cracker recipe.
Provided by Kathy Carmichael
Categories Small Bites
Time 7m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Pour aquafaba into a ramikin
- Lay lavash bread on a flat surface
- Using a basting brush, brush aquafaba over the surface of the lavash bread from corner to corner. Do not over-apply the aquafaba. Apply a thin coat.
- Sprink;e with your chosen seasoning blend all over the bread from corner to corner.
- Do not flip the bread over.
- Using a cookie or biscuit cutter, cut 12 crackers.
- Place on the baking sheet.
- Bake for 5 minutes.
- Remove from the oven and allow to cool slightly before eating.
Nutrition Facts : Calories 100 kcal, Carbohydrate 20 g, Protein 3 g, Fat 0.4 g, Sodium 149 mg, Fiber 1 g, Sugar 0.4 g, ServingSize 1 serving
LAVOSH
Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
- Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
- Bake in preheated oven for 10 to 12 minutes, until browned.
Nutrition Facts : Calories 150.8 calories, Carbohydrate 24.8 g, Cholesterol 6.1 mg, Fat 3.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 266.4 mg, Sugar 0.6 g
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SESAME AND CUMIN LAVOSH CRACKER BREAD RECIPE
From deliciouseveryday.com
4.7/5 (7)Total Time 30 minsCategory AppetiserCalories 55 per serving
- In a mixing bowl stir together the flours, sesame seeds, quinoa flakes, cumin and salt. In a jug combine the oils and water together and add to the dry ingredients and mix into a soft dough.
- Divide the dough into 4 and roll out between two sheets of baking paper, or a lightly floured workbench as thinly as possible. Cut into you desired shapes and place on the baking tray.
- Brush the Lavosh lightly with oil and sprinkle with flaky salt. Bake until crisp and golden – about 12-18 minutes. Allow to cool fully then store in an airtight container.
LAVASH CRACKERS RECIPE - JESSAMYN WALDMAN - FOOD & WINE
From foodandwine.com
Cuisine ArmenianCategory SnackAuthor Jessamyn WaldmanTotal Time 2 hrs 30 mins
- In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened. Add the flour, olive oil, honey, 2 teaspoons of salt and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms, 15 minutes. Turn the dough out onto a floured surface and cut into thirds; let stand for 15 minutes.
- Preheat the oven to 325°. Lightly coat the underside of three 12-by-15-inch rimmed sheet pans with vegetable oil. On a floured surface, roll out the dough to rectangles slightly larger than the sheet pans, a scant 1/8 inch thick; if the dough springs back, let rest for a few minutes before rolling again. Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
- Sprinkle each rectangle with water, then sprinkle with 1/2 teaspoon of kosher salt and 1 tablespoon each of the za'atar and sesame and poppy seeds (1 flavor per tray). Leave the dough whole or, using a pastry wheel, cut it into twelve 3-by-5-inch pieces.
- If you have 3 racks in your oven, bake 1 pan of lavash on each rack for 40 minutes, until browned and crisp; shift the pans halfway through baking. If you have 2 racks, bake the lavash in shifts for 35 minutes per batch. Transfer the lavash to racks and let cool. Break the lavash as desired and serve.
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