A lot of you are experiment with different types of dips, a few are also becoming an expert at Hummus, thanks to the quarantine cooking lessons. If you come to think of it, this is a definite positive thing coming out of this global pandemic – we are finally getting to make what we love. Hence, to pair your mediterranean dips or just a tea time snack, you can enjoy these Lavash Crackers. I have chosen to make the whole wheat version since my parents prefer healthier options, as much as possible. These whole wheat lavash crackers are a great (and easy) snack to make for your munchies! They also last 4-5 days easily if stored in an air-tight container 🙂
Whole Wheat Lavash Crackers
Recipe by Gunjan SawhneyCourse: SnacksDifficulty: Easy
1 cup whole wheat flour
2 tbsp olive oil
2 tbsp whole wheat flour for dusting the working bench
1/2 cup semolina (Suji)
1/2 cup gram flour (Besan)
1 tsp Salt
Some warm water to knead the dough
2 tbsp Sesame seeds
2 tbsp Cumin seeds
Mix the whole wheat flour, gram flour, semolina, olive oil and salt in a large bowl. Knead it into a soft dough using warm water. Keep it aside for 60 minutes.
Next, dust the working bench with 2 tbsp of flour. Divide the kneaded dough into 4 equal parts and roll it as thinly as possible into a rectangular shape using a rolling pin.
Ensure that the dough is not wet and does not stick to the surface. If it does, throw in some more flour.
Brush the dough with a pinch of olive oil and water combined, using a brush preferably.
Garnish it with sesame seeds and cumin seeds. Roll it again once using a rolling pin to ensure the seeds are mixed with the dough firmly.
Using a pizza cutter, thinly make long triangles out of each.
Bake it in a preheated oven at 180C for 12-15 minutes or until the top becomes crispy and slightly golden brown.