Gluten Free Lavash Crackers

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close up to see the seasoning and sesame seeds of the lavash crackers.

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5 from 1 vote

Lavash crackers are easy to make, thin and crispy, and the perfect easy cracker to make at home.

Prep Time45

Cook Time20

Rest Time1 30

Total Time2 35

Servings:

Calories: 131kcal

Author: Melissa Griffiths

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