Lavash Armenian Cracker Bread
Delight in the crisp, golden perfection of Lavash Armenian Cracker Bread, a traditional flatbread that’s irresistibly crunchy and beautifully versatile. Made with simple ingredients like all-purpose flour, olive oil, and a hint of honey for subtle sweetness, this recipe is a celebration of homemade craftsmanship. The dough is rolled ultra-thin before baking to achieve its signature crackle, and optional toppings like sesame seeds, nigella seeds, or poppy seeds add texture and aromatic flavor. Ready in just over half an hour, this quick-baking bread is perfect for dipping, pairing with cheese boards, or enjoying as a crispy snack. Impress guests with its artisanal look by scoring elegant shapes or leaving it rustic and shard-like. This easy lavash recipe will quickly become your go-to for a light, satisfying treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Honey
- 2 tablespoons Sesame seeds (optional, for topping)
- 2 teaspoons Nigella seeds or poppy seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the flour and salt.
In a separate bowl, mix together the warm water, olive oil, and honey until the honey dissolves.
Gradually pour the wet mixture into the flour, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
Place the dough back into the mixing bowl, cover with a clean kitchen towel or plastic wrap, and let it rest for 30 minutes.
Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
Divide the dough into 2 equal portions. Roll out each portion on a floured surface as thin as possible, aiming for a paper-thin sheet.
Transfer the rolled-out dough onto the prepared baking sheets.
If desired, lightly brush the top of the dough with a bit of olive oil and sprinkle sesame seeds, nigella seeds, or poppy seeds for added flavor and texture.
Use a sharp knife or a pizza cutter to score the dough into squares, rectangles, or diamond shapes (optional).
Bake in the preheated oven for 10-12 minutes, or until the lavash is golden and crispy.
Remove from the oven and allow the lavash to cool completely on the baking sheets. It will continue to crisp up as it cools.
Break the lavash into pieces along the scored lines if pre-cut, or into random shards for a rustic look.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 6.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 373 mg | 8% | |
*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.
