Black Pepper Lavash Middle Eastern Cracker Crisp Bread
Transform your snacking game with Black Pepper Lavash, a Middle Eastern-inspired cracker crisp bread that's delightfully light, incredibly crunchy, and packed with bold, peppery flavor. Made with simple pantry staples like all-purpose flour, olive oil, and freshly ground black pepper, this easy-to-make recipe comes together in just 25 minutes. For added flair, sprinkle sesame or nigella seeds on top before baking to enhance the texture and earthy aroma. Perfect as a stand-alone snack or paired with your favorite dips like hummus or baba ganoush, this versatile cracker bread is the ultimate addition to any appetizer spread. Enjoy the irresistible balance of spice and crispiness in every bite!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Black pepper, freshly ground
- 120 milliliters Water
- 2 tablespoons Olive oil
- 2 tablespoons Sesame seeds or nigella seeds (optional, for topping)
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and freshly ground black pepper.
Gradually add the water and olive oil to the dry ingredients. Mix until the dough comes together into a ball.
Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth and elastic.
Divide the dough into two equal portions for easier handling.
Using a rolling pin, roll out one portion of the dough as thinly as possible (around 1 mm thick) while keeping the shape rectangular or circular as preferred.
Transfer the rolled-out dough onto the prepared baking sheet and use a fork to prick the surface all over to prevent the dough from puffing up during baking.
If using optional toppings, sprinkle sesame seeds or nigella seeds over the dough and gently press them in with your fingertips.
Bake in the preheated oven for 8-10 minutes, or until the lavash is golden brown and crisp. Keep an eye on it to prevent over-browning.
Remove from the oven and let cool completely on a wire rack. The lavash will crisp up further as it cools.
Repeat the rolling, topping, and baking process with the second portion of the dough.
Break into pieces or leave whole, and serve with your favorite dips or enjoy as is!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
