With holiday parties and family gatherings, snack foods pretty much become their own seasonal food group this time of year. As an avid snacker, this naturally delights me. Somewhere between a flatbread and a cracker, Lavash is a snacking dream. Originating in the Caucasus, this quick, unleavened dough has both chew and crunch, a fantastic cracker to eat plain, or to use as a vehicle for all other manner of dips and spreads. We particularly love Lavash Crackers with beet horseradish hummus. This recipe is adapted from The King Arthur Flour Baker's Companion.
Yield: 4 large cracker sheets, broken into smaller pieces
- 3 1/2 cups flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 4 tablespoons butter, melted and slightly cooled
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter (can substitute water) for topping (optional)
- everything seasoning, sesame seeds, dried garlic, fenugreek, or caraway (optional)
- Mix the dry ingredients (flour, salt and sugar) together in a large bowl.
- In a small bowl, whisk together the butter, egg and milk until well combined.
- Pour the butter mixture into the large bowl with the dry ingredients and mix to combine with a spatula. I went ahead and used my hands to briefly knead the dough to bring it together. Form the dough into one solid mass.
- Let the dough rest, covered for 30 minutes.
- Preheat the oven to 375.
- Portion the dough into 4 pieces. Roll out each piece one by one on a flat sheet pan (alternatively, use the back of a rimmed baking sheet). Generously coat each ball and your rolling pin with flour prior to rolling out each piece. You want to roll it to about 1/10 inch thick.
- If using a topping, brush melted butter or water over the top of the dough and sprinkle with the topping of your choice. We used everything seasoning in this batch.
- Bake in the middle rack of your oven for 12-15 minutes, shorter will yield a chewier cracker, longer a golden brown and crisper crust, it is up to your personal preference. Repeat with remaining pieces of dough.
- Serve the lavash broken into pieces as an accompaniment to cheeses or dips. Store cooled lavash crackers in a sealed container for 2-3 days.