Lavash Crackers

This month’s Eat the World is heading to Armenia.  Armenia is an interesting one since it is technically in Western Asia, but also often considered to be part of Eastern Europe.

Anyway, as I was searching for recipes, I quickly came across a recipe for Lavash crackers and knew I was going to make them.

The crackers are wonderful and they’re stuffed with a bunch of seeds and whole grains, so they’re healthy too!  

With these crackers, the key is to roll them very thin, like 1/16 of an inch thin.  After baking, I noticed the thinned edges were crisp and cracker-like,  while the slightly thicker center pieces had a pita-like texture.  Either way they were delicious - both on their own and dipped in hummus.

Eat the World

Armenia

• Sneha's Recipe: Armenian Apple Chunk Cake 
• Culinary Cam: Khorovats 
• Amy's Cooking Adventures: Lavash Crackers 
• A Day in the Life on the Farm: Tourshi

Lavash Crackers

Adapted slightly from The Stuffed Grapeleaf

2 cups whole wheat flour

⅔ cup shredded extra sharp white cheddar cheese

¼ cup rolled oats

1 tablespoon chia seeds

1 tablespoon ground flax seed

1 tablespoon sesame seeds

1 tablespoon olive oil

1 ½ teaspoons maple syrup

1 teaspoon salt

1 teaspoon instant yeast

¼ teaspoon paprika

¼ teaspoon dry mustard

⅔ cup warm water

¼ cup sunflower seeds

¼ cup pepitas (pumpkin seeds)

Flaky sea salt, to top

Place the flour, cheddar, and oats in the bowl of a food processor fitted with the dough blade.  Pulse to mix.

Add the chia, flax, sesame seeds, olive oil, maple syrup, salt, yeast, paprika, dry mustard, and water.  Mix until combined.

Add the sunflower and pumpkin seeds.  Pulse 2-3 times until partially combined, then turn out onto a work surface and knead until combined.

Wrap tightly in plastic wrap and set aside to rest for 30 minutes.

Preheat oven to 425 degrees F.  Cut pieces of parchment to the size of the pans.  

Divide to dough in 2 or 3 pieces.  Place a dough ball on a piece of parchment and roll very thin (1/16 inch or thinner).  Sprinkle with sea salt.  Cut to desired size with a pizza cutter or bench scraper.

Move parchment to pan and repeat with the remaining dough and parchment.

Bake in the preheated oven for 15 minutes or until deeply browned.

Cool on wire racks.  Store leftovers in an airtight container.