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lavash recipe | Indian style lavash crackers | Mediterranean lavash chips |

lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with 15 amazing images.



Lavash Crackers: A Thin and Crispy Delight
Lavash crackers, a staple in Middle Eastern cuisine, offer a unique and flavorful snacking experience. These crispy,flatbreads are known for their versatility and ability to complement a variety of dishes.
Origin and History: Hailing from the Middle East, particularly Armenia, lavash crackers have been a part of the region's culinary traditions for centuries. They are traditionally made from a simple dough of flour, water, and salt, and are often baked in a tandoor or clay oven.
Characteristics and Texture: Lavash crackers are characterized by their thin, crispy texture and slightly chewy interior.They are typically round or oval-shaped and have a slightly salty flavor.
Ingredients and Preparation: The basic ingredients for lavash crackers are wheat flour, water, olive oil and salt. The dough is rolled out thin and baked in a hot oven or tandoor until it becomes golden brown and crispy. Some variations may include additional ingredients like herbs, spices, or sesame seeds.
Versatility and Uses: Lavash crackers are incredibly versatile and can be enjoyed in various ways. They are often used as a base for dips, spreads, and toppings. You can also use them as a substitute for bread or crackers in sandwiches or wraps. Lavash is famously eaten with Lebanese hummus.
Nutritional Value: Lavash crackers are a relatively low-calorie snack option. They are a good source of fiber and carbohydrates, providing a satisfying crunch without excessive calories. See only 16 calories for one lavash cracker.
Health Benefits: Lavash crackers can be a healthy addition to your diet when consumed in moderation. The fiber content can aid in digestion and promote satiety. Additionally, the whole grain flour used in lavash crackers can provide essential nutrients.

Pro tips for Lavash crackers. 1. Whole wheat flour has a slightly nutty flavor that adds depth and complexity to the lavash. 2. Olive oil adds a rich, nutty flavor that complements the taste of the flatbread. Olive oil is a strong antioxidant and good for heart. 3. Black sesame seeds have a nutty and slightly bitter flavor that complements the savory taste of the lavash.

Enjoy lavash recipe | Indian style lavash crackers | Lebanese lavash crackers | Mediterranean lavash chips | with step by step photos.

Lavash

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Lavash recipe - How to make Lavash

Preparation Time:    Baking Time:  12 to 15 minutes   Baking Temperature:  180°C (360°F)   Cooking Time:    Total Time:     24Makes 24 lavash
Show me for lavash

Ingredients
Method
For lavash
    For lavash
  1. To make lavash recipe, combine the dry yeast and sugar with 2 tbsp of warm water in a bowl, mix well and cover with a lid and keep aside for 10 minutes.
  2. In a deep bowl combine the whole wheat flour, dry yeast-water mixture, chilli powder, olive oil and salt, mix well. Gradually add 3 tbsp of warm water and knead into soft dough.
  3. Cover with a lid and keep aside for 15 minutes.
  4. Divide the dough into 2 equal portions.
  5. Roll a portion of the dough into a 250 mm. (10 inch) diameter oblong shape using a little flour for rolling.
  6. Sprinkle 1/2 tsp of black sesame seeds and 1/2 tsp white sesame seeds evenly over it.
  7. Instead of black sesame seeds you can sprinkle 1/2 tsp nigella seeds over the rolled dough.
  8. Roll it again lightly so that the seeds stick to the dough properly.
  9. Prick the rolled dough evenly all over using a fork.
  10. Cut the dough in any desired shape and size. We have cut it into 12 long triangle strips.
  11. Arrange them on a greased baking tray and bake in a pre-heated oven 180°c (360°f) for 12 to 15 minutes until light golden brown and crisp.
  12. Repeat steps 5 to 11 to make one more batch of lavash.
  13. Cool the lavash completely and store in an air-tight container and use as required.
Nutrient values (Abbrv) per lavash
Energy16 cal
Protein0.4 g
Carbohydrates2.5 g
Fiber0.4 g
Fat0.6 g
Cholesterol0 mg
Sodium0.7 mg
Click here to view calories for Lavash
Lavash recipe with step by step photos

like lavash recipe
    like lavash recipe
  1. like lavash recipe | Indian style lavash crackers | Mediterranean lavash chips | then see our other Lebanese vegetarian recipes and some recipes we love. 
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    • Hummus recipe | Lebanese dip | Indian style hummus | healthy hummus dip | 

what is lavash made of ?
    what is lavash made of ?
  1. what is lavash made of ? See below image of list of ingredients for lavash.

dry yeast mixture
    dry yeast mixture
  1. In a bowl put 1/4th tsp dry yeast.
  2. Add a pinch of sugar.
  3. Add 2 tablespoons of warm water.
  4. Mix well.
  5. Cover with a lid and keep aside for 10 minutes.
  6. After 10 minutes.

making dough for lavash
    making dough for lavash
  1. In a deep bowl put 3/4 cup  whole wheat flour (gehun ka atta). Whole wheat flour has a slightly nutty flavor that adds depth and complexity to the lavash.  Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
  2. Add dry yeast-water mixture.
  3. Add 1/4th tsp chilli powder. It provides a burst of heat and enhances the overall taste of the crackers.
  4. Add 2 tsp olive oil. Olive oil adds a rich, nutty flavor that complements the taste of the flatbread. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties.
  5. Add salt to taste. We added 1/4th tsp salt.
  6. Gradually add 3 tbsp warm water to make soft dough.
  7. Knead into a soft dough.
  8. Cover with a lid and keep aside for 15 minutes.
  9. Aafter 15 minutes.

making lavash
    making lavash
  1. Divide the dough into 2 equal portions.
  2. Roll a portion into a 250 mm. (10 inch) diameter oblong shape using a little flour for rolling.
  3. Sprinkle 1/2 tsp of black sesame seeds (kala til) evenly over it. Black sesame seeds have a nutty and slightly bitter flavor that complements the savory taste of the lavash. Black sesame seeds create a visually appealing contrast against the light-colored lavash.
  4. Sprinkle 1/2 tsp sesame seeds (til) evenly over it. Sesame seeds provide a pleasant crunch and texture to the lavash crackers.  
  5. You can also sprinkle 1/2 tsp nigella seeds (kalonji) over the rolled dough instead of black sesame seeds. Nigella seeds add a unique, slightly bitter and nutty flavor that complements the savory taste of the lavash crackers. Nigella seeds are a popular spice in Middle Eastern and Indian cuisine, adding a traditional touch to the dish.
  6. Roll it again lightly so that the seeds stick to the dough properly.
  7. Prick the rolled dough evenly all over using a fork. 
  8. Cut the dough in any desired shape and size. We have cut it into long triangle strips.
  9. Place the all the strips on a lined baking tray.
  10. Bake in a pre-heated oven 180°C (360°F) for 12 to 15 minutes until light golden brown and crisp.
  11. Once baked, allow it to cool completely.
  12. Serve lavash recipe | Lebanese lavash | Indian style lavash crackers | Mediterranean lavash chips | with hummus.

pro tips for lavash
    pro tips for lavash
  1. In a deep bowl put 3/4 cup  whole wheat flour (gehun ka atta). Whole wheat flour has a slightly nutty flavor that adds depth and complexity to the lavash.  Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food.
  2. Add 2 tsp olive oil. Olive oil adds a rich, nutty flavor that complements the taste of the flatbread. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties.
  3. Black sesame seeds have a nutty and slightly bitter flavor that complements the savory taste of the lavash. Black sesame seeds create a visually appealing contrast against the light-colored lavash.
  4. Nigella seeds add a unique, slightly bitter and nutty flavor that complements the savory taste of the lavash crackers. Nigella seeds are a popular spice in Middle Eastern and Indian cuisine, adding a traditional touch to the dish.
  5. Store lavash in an airtight container upto 15 days.

Reviews

Lavash
 on 09 Apr 21 04:35 AM
3

The taste is good. Black sesame had to be mixed with flour or atleast when it is half rolled into circle , otherwise black sesame just comes out. Also baking time of 13- 15 minutes is suggested.
Tarla Dalal
09 Apr 21 05:39 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Lavash
 on 27 Apr 19 07:23 PM
5

So superb recpi i have a good experience in all recpi. .. thanks 🙏
Tarla Dalal
29 Apr 19 08:42 AM
   Hi Yashwant, Glad you liked the recipe!Do try out more recipes and share your experience with us.Happy cooking!
Lavash
 on 14 Dec 18 07:54 PM
5

If we want to use instant yeast ehat would be the quantity and method please. Thank you
Tarla Dalal
17 Dec 18 09:56 AM
   Hi Tejal, We have not tried making this recipe using instant yeast.
Lavash
 on 05 Dec 16 03:24 PM
5

Wow mam ur recipes r awesome I try them all vegetarian one thxs
Tarla Dalal
06 Dec 16 09:22 AM
   Hi Kavita : we are delighted you loved the Lavash recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Lavash
 on 24 Feb 16 02:42 PM
5

Loved the Lavash recipe and it went will with hummus. Thanks.
Lavash
 on 04 Sep 15 02:34 PM
4

Just a 1 word-- wow-- relished by 1 nd ol till d last bite-- yum yum
Tarla Dalal
07 Sep 15 09:59 AM
   Thanks. Please continue to review recipes which you have made and loved from tarladalal.com It will help thousands of food lovers to try the recipe based on your review.
Lavash
 on 13 Jan 13 06:54 PM
4

Wonderful recipe! A hit with my kids....

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