Lavash Armenian Cracker Bread

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“I found the recipe on the internet and wrote it down before my computer crashed. It seems by the ingredients that this will taste closely to the type of crackers that are in the Starbucks Cheese, nuts and fruit plate. It has a different taste and I thought it would go well with Hummus because of the flavor and very crisp texture. I enjoyed mine with Brie Cheese and sharp cheddar cheese. But use what you would like. I've learned that Lavash is an Armenian flat-bread traditionally made several ways - plain, with sesame seeds or with poppy seeds on top. In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. The Lavash sold in stores, can easily be turned into crackers if allowed to dry out or you bake it for a short period of time. In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.”
2hrs 10mins

Ingredients Nutrition


  1. In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
  2. Gradually add the remaining flour, mixing well.
  3. Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff.
  4. Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
  5. Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours.
  6. Knead the dough a second time and roll out until extremely thin.
  7. Preheat oven to 500 degrees.
  8. Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
  9. NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.

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