Lavash Crackers

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)


  1. Mix the dry ingredients (flour, salt and sugar) together in a large bowl.
  2. In a small bowl, whisk together the butter, egg and milk until well combined.
  3. 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.
  4. Let the dough rest, covered for 30 minutes.
  5. Preheat the oven to 375.
  6. 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.
  7. 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.
  8. 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.
  9. 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.