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Healthy Snack and Cracker Recipes: How To Make Lavash Crackers From Scratch
HEALTHY RECIPES - HOW TO MAKE LAVASH CRACKERS
Lavash crackers are a tremendous snack food as they are healthier than chips.
They give you the option of eating something crispy and something you can use for dips and yet not be a chip!
This is a healthy recipe for making your own Lavash crackers.
If you do not want the dough to make into hard, crisp crackers, you can use the same recipe but then bake it for less time. It will turn out as more of a wrap that way rather than the hard cracker.
Uses for the crackers are obvious - for the flat-bread version of Lavash, you can use the dough for making pizzas or appetizers, or use just as you would a regular tortilla or wrap - filled with all kinds of good foods.
Photo Credit: Flickr Grongar
Lavash Cracker Recipe
Makes 3 large crackers
- 3-1/4 cups flour (use combination all purpose and wheat if desired - or use combo of different kinds of flours like semolina, etc)
- 1 cup warm water
- 1 tablespoon olive oil
- 1 envelope yeast (2-1/4 teaspoons)
- 1 teaspoon honey
- 1 teaspoon salt
- In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined
- Gradually add the remaining flour, mixing well
- Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff
- Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed
- Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours
- Knead the dough a second time and roll out until extremely thin
- Preheat oven to 500 degrees
- Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown
NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.
What is Lavash?
Lavash is an Armenian flat-bread although it is also made in Iran, Azerbaijan and Georgia.
It is traditionally made several ways - plain, with sesame seeds or with poppy seeds on top.
In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like.
The Lavash sold in stores, for instance Trader Joe's, can easily be turned into crackers if allowed to dry out or you bake it for a short period.
In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.
Lavash is used in Armenia instead of leavened bread or crackers in the Eucharist at the Armenian Apostolic Church.
Some people rehydrate it with water, butter and cheese and eat that way.
In Turkey, it is used to roll meat kebabs and eaten like that. It is also called pide or pita in Turkey.
It is called mankoush or mannaeesh in Lebanon.
It is called khoubiz or khoubz in the Arabic nations or North Africa.
It is basically a similar dough to pita bread although rolled much thinner.
Lavash may not be the most exciting or the most exotic of breads, but its possibilities are endless.
Changing the flavors and seasonings can make this bread adaptable to any meal, while its ability to be eaten soft or hard allows it to be stored for extended periods of time.
Consider incorporating Lavash into any Middle Eastern meal to bring added depth and versatility to the dinner table
How to Make Lavash
Another Way to Make Lavash
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