Lavash crackers are thin, Armenian-style crackers, with a nice crunch. These crackers are easy to make and so versatile! Great for any occasion, this gluten-free recipe can also be adapted to your personal taste by adding different toppings to change the flavor. They’re also perfect to eat with dips, spreads, salsas, and relishes!
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Lavish bread is a type of flatbread, but when lavash bread is rolled thin and baked until crisp, you get lavash crackers. These thin, crispy crackers are a traditional Mediterranean food that can be eaten alone, topped on salads and main dishes, or as an appetizer with different types of dips.
This recipe is simple, easy to make, and so delicious! They’re incredibly versatile, surprisingly simple to make, and they always disappear within minutes of hitting the table.
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Why You’ll Love This Lavash Crackers Recipe
- Allergy-Friendly Foundation: These crackers are naturally gluten-free but taste just like traditional lavash crackers, making them perfect for families with dietary restrictions.
- Endlessly Customizable: From kid-friendly sesame seeds to sophisticated rosemary and sea salt, the topping combinations are unlimited.
- Make-Ahead Marvel: Bake a batch on Sunday and enjoy crispy snacks all week long – they store beautifully in an airtight container.
- Budget-Friendly: Skip the expensive specialty crackers and make your own for a fraction of the cost.
- Impressive Yet Simple: These crackers look professional but require no special equipment or advanced baking skills.
🍽️ It’s so easy to make homemade tasty crackers, and I bet your family will love them!
Recipe Ingredients
- Gluten-free flour — Look for a 1:1 gluten free baking blend that has xanthan gum.
- Sugar
- Salt
- Water
- Yeast:
- Oil
- Toppings — Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt can all be used to add flavor.
See the recipe card below for full information on ingredients and quantities.
How to Make Lavash Crackers
- Mix up your dough (it’ll be a stiff dough) and let it rest so that the yeast can work it’s magic.
- Divide the dough into 4 pieces (it’s much easier to roll out a thin cracker when you work with a smaller amount of dough).
- Roll out the crackers between two pieces of parchment.
- Spritz the dough with water and add your toppings (the water is what makes the topping stick).
- Bake, let them cool (they’ll finish getting crispy as they cook).
- Enjoy right away with your favorite dips or hummus.
Recipe FAQs
The difference between pita and lavash comes through the texture of both foods. Pita is a thicker, softer bread while Lavash is thin and crispy.
Absolutely! These crackers stay crisp and delicious for up to 10 days when stored in an airtight container at room temperature. You can also freeze the unbaked dough for up to a month – just thaw overnight in the refrigerator before rolling and baking.
Gluten-free flours can vary in absorption rates. If your dough feels too dry, add water one teaspoon at a time until you reach that slightly tacky, medium-firm consistency. The dough should hold together well but not be sticky.
Expert Tips
- The Thinner, The Better: For truly crisp crackers, roll the dough as thin as possible – you should almost be able to see through it. A smooth wine bottle makes an excellent rolling pin if you don’t have one!
- Even Thickness Matters: Take your time rolling out the dough evenly. Uneven thickness leads to some crackers burning while others remain undercooked.
- Create Clean Edges: For picture-perfect crackers, trim the edges of your rolled dough with a pizza cutter before baking. The scraps can be re-rolled or baked as rustic “chef’s treats.”
- Water Is Your Friend: Don’t skip misting the dough with water before adding toppings – this crucial step helps the seeds and spices stick to the crackers during baking.
- Cool Completely: Allow your crackers to cool fully before storing. Any trapped moisture will make them lose their wonderful crispness.
More Great Cracker Recipes
- Wheat Thin Crackers: Thin, crispy, lightly salted crackers made from whole wheat flour perfect for dipping.
- Healthy Goldfish Crackers: Crispy, cheesy, and much better than store-bought, perfect for parties, lunchboxes, or a quick snack.
- Homemade Churros: Not exactly a traditional cracker, but these are crispy on the outside and a HUGE hit at my house!
More Snack Recipes to Consider
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Gluten Free Lavash Crackers
Ingredients
- 1 ½ cups gluten free flour blend look for a 1 to 1 baking mix with xanthan gum
- ½ tsp salt
- ½ tsp instant yeast
- 1 Tb agave syrup or sugar
- 1 Tb vegetable oil
- ⅓ to ½ cup + 2 Tb water at room temperature
- Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings optional for toppings
Instructions
- In a mixing bowl, stir together the gluten free flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full ½ cup + 2 Tb of water, but be prepared to use it all if needed.
- For gluten free cracker though, the dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
- Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
- Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
- Preheat the oven to 350°F with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
- Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
- When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
Notes
- For truly crisp crackers, roll the dough as thin as possible – you should almost be able to see through it.
- Take your time rolling out the dough evenly. Uneven thickness leads to some crackers burning while others remain undercooked.
- For picture-perfect crackers, trim the edges of your rolled dough with a pizza cutter before baking. The scraps can be re-rolled or baked as rustic “chef’s treats.”
- Don’t skip misting the dough with water before adding toppings – this crucial step helps the seeds and spices stick to the crackers during baking.
Nutrition
PJ
Hi I was wondering if I could put the dough through my pasta rollers rather than using a rolling pin? I’m excited to be able to make these crackers for family gatherings and have my son be able to eat everything on the appetizer board.
Melissa Griffiths
You could try it! That’s a great idea. I’m not sure if it will tear to much going through or not but I love the idea. Let us know if you do!
Lisa magicsprinkles
Mmmmmmm. Salsa….
Linda
Mmmm. I love corn in anything! Nice work on this challenge. Your pix are great, too.
Thanks for the comment you left on my blog. As a first-timer, the comments are really encouraging.
Lisa
Mmm..corn and black beans, sort of a southwest take on the lavash and dip. Looks awesome!
The Blonde Duck
I love the salsa you used. It looks so good!
Pam
Your crackers look great and your corn and black bean salsa sounds perfect.
Maria
Love the black bean and corn salsa! A perfect pairing for your crackers!
HoneyB
Great job Barbara! Love the salsa. I can just eat that stuff by the spoonfuls!
Dharm
I want some of that salsa now! Great job on this challenge and it certainly was a lot of fun!
Jude
Mm black bean sals.. Sounds great with anything crispy !
Jenny
Yum, I bet the black bean and corn salsa was the perfect pair for those yummy crackers. Great post Barbara!
Joy
Tasty, tasty, tasty
Angela
Oooh, that salsa looks–and sounds–awesome! I’m definitely going to try it out. Your crackers look great, too. Nice and thin.
Alexa
Wonderful job on the DB challenge. Your crackers look great!
awoz
Ireally have to try this cron and bean salasa…looks fantastci and the crackers to:)
~Priscilla~
yummy, those look delicious barbara! lavash crackers are yummy, i think they would be delicious with hummus too!
Lisa
Love the salsa to go with the lavash.
Dana McCauley
Corn and black bean salsa – yum! That sounds like a great snack.
Megan
Your crackers look better then my crackers. Love the black bean and corn dip!
RecipeGirl
These look great! Love the relish idea!