Do you need to approach a munching jar when bored at home? Or you are someone who is happily cleaning a cupboard that leaves you with internal-peace of having things done for the day. I never get bored so I never do any of these things. Hahaha… but it’s true, I don’t munch and my wardrobe is in a messy state which needs an urgent detox. If you have any tips on how to maintain your clothes (in less time) please drop me some ideas. Here I am sharing with you, what I have and what you will enjoy munching, guilt-free and with internal-peace.
These are whole wheat lavash crackers which are too good … super crispy … great with dips .. perfect to munch anytime.
Traditionally lavash is a soft textured flatbread popular in western parts of Asia. Turning them into crackers by baking is an adaption from the classic version. This Armenian thin bread represents their national cuisine today. Traditionally only women were supposed to make lavash bread, though this rule is no more applicable. The simple ingredients like flour, water and salt were kneaded into dough balls. The process of rolling the dough balls into a thin layer, which were stretched over an oval cushion and slapped against the walls of underground tandoor requires skills.
The recipe is pretty simple and easy to accomplish. Watch the lavash when in the oven because they bake pretty fast. You might have to rotate the tray once during the baking time for even golden colour.
Many of you have asked me about the hues and tones of my baked goods. Why do they look so perfect in the pictures?
Frankly, I am very watchful when the bakes are in the oven. Precautionary considerations like covering the bakes with loose foil, if I see the top getting too dark. Giving sufficient cooling time to bakes before cutting or slicing. Basically all that will make the final dish look good.
Now for this bake, I have given a slight brushing of egg wash on the top before putting the lavash in the oven. Which. Is totally an optional step. I know, many of you don’t bring eggs to the house, slightly brushing the top with milk will help you get a good colour on the top of the lavash. But at the same time it’s totally an unnecessary step, which will not bring any change to the taste or to the texture of the lavash. Hence, I won’t be mentioning it in the ingredients below.
You will find potato starch in the ingredients below. It’s easily available nowadays. It looks like cornflour. But if you face any difficulty to find potato starch, you can substitute it with rice flour. Basically it will bring crispy, crunchy texture to the lavash. Also don’t undercook the lavash, because they can soggy pretty fast.
I prefer to use half whole wheat flour and a half all-purpose flour (maida) for lavash crackers ay home. You can choose to use fully whole wheat or fully all-purpose. But the taste will differ a bit in the end result. Maida ones will have grater degree of yumminess because it’s refined ….. So decide according to the size of your jeans.
Make sure to roll-out the dough into super thin flat layer, for a better crispy texture.
The sprinkle of Kalonji (onion seeds/Nigella sativa) and coarsely crushed coriander seeds is what I nominate more than the classic sesame. Feel free to choose what you like or prefer the most. Oregano, pizza seasoning, sesame seeds, flax seeds, cumin, crushed black pepper, chilly flakes, the options are endless.
If you are looking for some healthy dips, refer to this post.
For a quick video of the recipe, refer to my Insta account. Actually, I am really enjoying reels in Insta nowadays. Also sharing many photography tips on my Insta account.
Whole Wheat Lavash Crackers
- Baking Trays
- 1/2 cup Whole wheat flour(multigrain-flour)
- 1/2 cup Maida – all purpose flour
- 1 tsp potato starch or rice flour https://amzn.to/2F4GIYS
- 1/4th tsp Crushed black pepper
- 1/4th tsp Red chilli flakes https://amzn.to/3jBor4w
- 1 tsp salt
- 2 tbsp cooking oil
- 1/2 cup warm water
- 1 tsp Kalonji (onion seeds/Nigella sativa) https://amzn.to/30y5S9V
- 1 tsp crushed coriander seeds
- Preheat the oven to 120* C https://amzn.to/2SvRqL8In a bowl add the whole wheat flour, all-purpose flour, potato starch salt, black pepper, and red chilli flakes.
- Add the oil and slowly drizzle water to knead until a ball forms.Divide the dough into 4 dough balls. Place them on the counter, cover with a towel, and rest for a few minutes.
- Lightly flour a clean countertop. Take one dough ball and use a rolling pin to roll out thinly in the desired shape.
- Transfer the dough to a baking pan lined with a parchment paper. Sprinkle the kalonji seeds and coriander seeds.
- Place the baking sheets in the oven and bake for 10 – 15 minutes. Till golden and crispy.The lavash chips on the edges may get a little darker depending on how even your oven is.
- Cool for several minutes before braking and eating; the lavash chips will become crispier as they cool.Keep in an airtight container to store.