Whole Wheat Lavash Crackers
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. 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.
Servings: 6 people
- 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.
Serving: 1serving | Calories: 56kcal