Lavash crackers are thin, Armenian-style crackers, with a nice crunch. These crackers are easy to make and so versatile!
Lavash crackers are 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.
Gluten Free Lavash Crackers
Lavash Crackers are made from the Mediterranean flatbread Lavash or Lahvosh. 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!
- Gluten free flour: this is the backbone of the dish, look for a 1:1 gluten free baking blend that has xanthan gum for the best outcome.
- Sugar and salt: these add balance and a little flavor to the crackers
- Water: this is the binding agent for the cracker and helps them to be nice and crisp
- Yeast: this is a yeasted cracker and that fermentation and the yeast working it’s magic on the dough helps with the texture
- Oil: this helps the texture too
- Toppings: poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt can all be used to add flavor and customize your crackers
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.
Frequently Asked Questions
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.
Lavash crackers can be a great way to add whole grains and seeds to your diet, which provides protein and fiber. The recipe also has no added sugar if replacing the sugar for agave syrup.
More great recipes:
If you’ve tried this easy zucchini fritter recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Gluten Free Lavash Crackers
- 1 ½ cups 6.75 oz gluten free flour blend look for a 1 to 1 baking mix with xanthan gum
- ½ tsp .13 oz salt*
- ½ tsp .055 oz instant yeast
- 1 Tb .75 oz agave syrup or sugar*
- 1 Tb .5 oz vegetable oil
- ⅓ to ½ cup + 2 Tb 3 to 4 oz water, at room temperature
- Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings optional for toppings
- 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 degrees Fahrenheit 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.
Now you can have crispy crunch homemade gluten free crackers anytime you’d like with ingredients you have on hand at home. Enjoy these lavash crackers with your favorite dips or hummus!