Sunday, May 16, 2010

Lavash Crackers ~ Pasta Roller Style

I made these crackers last weekend and I was so pleased with they way they turned out.

My pasta roller attachment for my stand mixer were put to good use once again to make snack breads this past weekend. Last time, I used it to make Grissini.  This time,  I made Lavash crackers!  Lavash is one of my favorite types of crackers to serve with a platter of cheese as an appetizer.  If you enjoy Lavash crackers also, you know how expensive they are at the grocery store. Since we were having the family for dinner on Mother's Day it was a great excuse to give these a try.

I found this recipe in The Bread Bakers Apprentice by Peter Reinhart, one of the James Beard award nominees for 2010.  A wonderful book!  After I prepared the dough and allowed it to rest and rise, I divided it into workable portions and started running it through the pasta rollers, starting with the widest width and gradually going down to the thinnest setting.  This took a little trial and error and I had to allow the dough to rest a bit in between passes through the rollers, but I was able to achieve an even thinness that I don't think I would have been able to duplicate with a rolling pin.

After I placed the sheets of rolled dough on a parchment-lined baking sheet, I sprinkled them with a variety of seeds and spices, Kosher salt, paprika, sesame and poppy seeds and then cut it into rectangles.

They were crisp, very tasty and, I think equally good as those I have bought!   I've tried other Lavash recipes and this is the first one that I will happily make again.

Lavash Crackers
Adapted from The Bread Bakers Apprentice
Printable Recipe

Makes about 2 dozen crackers

1-1/2 cups unbleached bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoon honey
1 tablespoon vegetable oil
13 to 1/2 cup water, at room temperature
Seeds and herbs for topping such as sesame, poppy, cumin or caraway seeds, kosher salt, paprika, etc.

Line two large baking sheets with parchment paper.

In a large mixing bowl, add the flour, salt, yeast, honey, oil and only enough water to moisten and gather into a ball. You may or may not need the entire 1/2 cup of water.

Place the ball of dough onto a lightly floured surface and knead for about 10 minutes.

Put the dough into a lightly oiled bowl, cover with plastic wrap and allow to rise for about 90 minutes or until doubled in size.

Preheat the oven to 350F.

Divide the dough into about 4 sections and lightly flatten with your fingertips. Start passing the small section of dough through the widest setting on your pasta roller. Allow each section of dough to rest, covered with a clean towel for 5 minutes before proceeding. Keep adjusting the pasta roller narrower and narrower until it is paper thin and place the sheets on the prepared pans. Alternately, you can use a rolling pin on a lightly floured surface and roll out paper thin. Sprinkle with the toppings of your choice and then cut into rectangles with a pastry wheel or pizza cutter. You can also leave them whole and break into shards.

Bake for 15 to 20 minutes or until the tops look evenly browned.


  1. Welcome Back home! Seems like it flew by for me so I can imagine it went really fast for you!
    You never cease to amaze me - crackers! My sisters thought I was crazy when I made marshmallows...they would think I snapped if I made crackers! BUT, I would love to try them - they look thin and crispy. You are definitely getting your moneys worth out of your pasta attachment!

  2. I've never made crackers before...these look so thin and crispy.

  3. welcome back, I'm glad you had fun...these crackers look great...yum


  4. hey, you're back! You've been missed:)

    The crackers looks delicious! Your are getting good use of that attachment!

  5. You know, I've tried Lavash and wasn't completely thrilled last time. I will definitely try these! Thank you!
    xoxo Pattie

  6. Lavash are an excellent snack food to have around for guests (or to keep for yourself :P) These look way better than storebought!

  7. These crackers are simply beautiful. I love that you used your pasta roller to get them so thin. A nice recipe to have mastered and have in a repetoire.

  8. What a beautiful cracker! Light and airy. I know my guests would love them.

    Welcome back Susan!

  9. Fabulous cracker... I just saved it since I am always looking for new things to snack on ( and WF crostini are killing my waistline!) Thanks for sharing the recipe, Susan!

  10. Susan, thanks for following my travels. It's good to be home and to be able to check in with you.

    I thought about you when we were in Torino. It's the home of grissini, and I thought about your making them with your pasta machine. Now here you are using it again! We'll have to start calling it the bread machine...

    These look divine.

  11. sfiziosi! uno tira l'altro!! bravissima! ciao!

  12. You are such a fabulous bread-baker, Susan! I love crunchies like this to nibble on with a drink or with soup... so much better than bread.
    I don't even own a pasta machine or attachment! I am so impressed with your recipe!

  13. I've made crackers before, but never thought of using my pasta roller....always something new!

  14. They look fantastic. I will have to try making them....I bet they taste better than the store bought ones!

  15. Oooh what a good idea to use your pasta roller! Definitely something I'll have to try in the future. These look beautiful :)


  16. Love these lavash crackers! I made them once and used zaatar as a topping, since it is our daily staple in Lebanese cuisine.

  17. Homemade crackers are second only to homemade biscuits and bread. Yours turned out beautifully too: You've inspired me to give this recipe a whirl!

  18. They are so thin and crispy! Makes such a great snack!

  19. Welcome back, Susan ... Your crackers look fabulous and I have no doubt that they taste delicious too.

    I'm hanging my head in shame. I bought the pasta attachment for my KA about five years ag0 and it has never been used. This recipe just might be the incentive I needed. :)

  20. Susan, welcome back! I love crackers, i've never made, but it's not to late. Thk for the recipe!

  21. You hit the kitchen running, Susan..
    They look wonderful..fabulous picture..Glad you are back!

  22. Your recipes always look so tasty! Your photo of these crackers alone is enough to make my mouth water! Beautiful!

  23. It's always such a treat to visit your blog, Susan. They look terrific!

  24. I have been looking for a thin cracker. This looks like one...yeah. It looks so think and crisp. Thanks for sharing. I would love to try.

  25. I've never had lavash crackers before, but they look really good! I'm really tempted to try these one day- although I don't have a pasta machine.....the rolling seems really tiring :) But they're so thin and crispy!

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  27. These crackers look quite delightful. I especially like all of the different types of seeds that can be incorporated. I'll definitely be trying this recipe!

  28. Beautiful crakers. I have tried using a pasta maker before, but without success. You've given me hope for a thin cracker and a recipe to try. Thank you!

  29. Oh deliciousness! And, I just want to reach into your "header" and take that brioche!!

    Isn't Georgia in the sprintime lovely?


  30. HA! Wouldn't these be good with olive pesto??

  31. Buna,Susan!Numai minunatii faci!Vezi te rog ca la noi pe blog "La Liana si Janet" te asteapta niste premii!
    O zi buna!


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