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Healthy Snack and Cracker Recipes: How To Make Lavash Crackers From Scratch


Lavash crackers are a tremendous snack food as they are healthier than chips.

They give you the option of eating something crispy and something you can use for dips and yet not be a chip!

This is a healthy recipe for making your own Lavash crackers.

If you do not want the dough to make into hard, crisp crackers, you can use the same recipe but then bake it for less time. It will turn out as more of a wrap that way rather than the hard cracker.

Uses for the crackers are obvious - for the flat-bread version of Lavash, you can use the dough for making pizzas or appetizers, or use just as you would a regular tortilla or wrap - filled with all kinds of good foods.

flickr grongar

flickr grongar

Photo Credit:  Flickr Grongar

Lavash Cracker Recipe

Makes 3 large crackers


  • 3-1/4 cups flour (use combination all purpose and wheat if desired - or use combo of different kinds of flours like semolina, etc)
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 envelope yeast (2-1/4 teaspoons)
  • 1 teaspoon honey
  • 1 teaspoon salt


  1. In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined
  2. Gradually add the remaining flour, mixing well
  3. Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff
  4. Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed
  5. Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours
  6. Knead the dough a second time and roll out until extremely thin
  7. Preheat oven to 500 degrees
  8. Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown

NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.

What is Lavash?

Lavash is an Armenian flat-bread although it is also made in Iran, Azerbaijan and Georgia.

It is traditionally made several ways - plain, with sesame seeds or with poppy seeds on top.

In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. 

The Lavash sold in stores, for instance Trader Joe's, can easily be turned into crackers if allowed to dry out or you bake it for a short period.

In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.

Lavash is used in Armenia instead of leavened bread or crackers in the Eucharist at the Armenian Apostolic Church.

Some people rehydrate it with water, butter and cheese and eat that way.

In Turkey, it is used to roll meat kebabs and eaten like that.  It is also called pide or pita in Turkey.

It is called mankoush or mannaeesh in Lebanon.

It is called khoubiz or khoubz in the Arabic nations or North Africa.

It is basically a similar dough to pita bread although rolled much thinner. 

Lavash may not be the most exciting or the most exotic of breads, but its possibilities are endless.

Changing the flavors and seasonings can make this bread adaptable to any meal, while its ability to be eaten soft or hard allows it to be stored for extended periods of time.

Consider incorporating Lavash into any Middle Eastern meal to bring added depth and versatility to the dinner table

How to Make Lavash

Another Way to Make Lavash

More Sources on Lavash

Hubs on Lavash

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  • Culinary Basics: Lavash Bread For Pizza or Appetizer...
    Lavash bread as part of the culinary basics is a very versatile and relatively low fat substitute for many forms of doughs and crusts. For instance, you can use Lavash bread in place of tortillas or wraps....
  • Lavash or Flat Bread Appetizer
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Audrey Kirchner (author) from Washington on June 17, 2010:

BK Creative - as always - thank you, thank you! I know what you mean though about looking at something in the store. Usually I am the kind of idiot who says 'hmmm - how can I make that myself?' and off I go!

My favorite Lavasha is using it more in the stage of part wrap, part cracker and then I do artichoke hearts, olives, feta and spinach - sometimes with a little roasted chicken thrown on and just bake it for an appetizer/light dinner thing. But I did not know until I started researching that they could be crackers too!

Now I probably am going to go looking for other recipes to make my own crackers next! I hate all the sodium that they laden our food with and all the 'things we do not know what they are' in our food - so seems reasonable, eh?

As always - thanks for reading, and I'm having a craving now for a cracker! (Oh and these go really well with the Ranch dressing)!

BkCreative from Brooklyn, New York City on June 17, 2010:

This is great! I can't believe how often I crave something crunchy and this will certainly do. I am so enjoying your recipes. Just so unique and brilliant. I've seen these in the store, yes, but I've had no desire to buy them - they just weren't appealing but these are.

Will bookmark it and share it and rate it up and more.

You've made me happy! Again!

Audrey Kirchner (author) from Washington on June 17, 2010:

Katie, you are just too kind! I appreciate the kudos.

Katie McMurray from Ohio on June 17, 2010:

OMG I adore crackers and have never made my own homemade crackers. I'm so going to make some lavash crackers this weekend. All your fabulous food hubs are keeping me SOOO hungry, I had to ride my bike for an extra 2 miles yesterday and today the same. I hope you win something you certainly deserve to with your fab new and refreshing ideas, you take the boring out of this whole challenge. Peace :)

Audrey Kirchner (author) from Washington on June 17, 2010:

Thanks, Judy - it really is a great little flat bread kinda thing that you can also make into crackers!

judydianne from Palm Harbor, FL on June 17, 2010:

Never heard of lavish crackers, but your hub is educational. I'll have to bookmark and try!

Audrey Kirchner (author) from Washington on June 17, 2010:

Thanks, Pamela - I think there is a way to make just about everything and something I usually try at least once! My family always kids me and asks if I'm aware that they have these things in the stores nowadays...oh well, what else would I do if not testing recipes?

Pamela Oglesby from Sunny Florida on June 17, 2010:

akirchner, I never considered making crackers. Very interesting hub and I would like to try some.

Audrey Kirchner (author) from Washington on June 17, 2010:

Spanky - Sure -the crackers are in the mail!

Hello, hello - Yours are going out right behind Holle's!

Thanks, y'all.

Hello, hello, from London, UK on June 17, 2010:

That sounds great and it would make a difference. Thank you for sharing.

Holle Abee from Georgia on June 16, 2010:

Ummm...could you like...mail me some??

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