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  • Gunjan Sawhney

Whole Wheat Lavash Crackers

Updated: Jun 13

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 :)

INGREDIENTS - 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 warm water to knead the dough 2 tbsp Sesame seeds 2 tbsp Cumin seeds SERVINGS - 8 People PROCESS - 1. 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. 2. 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. 3. Ensure that the dough is not wet and does not stick to the surface. If it does, throw in some more flour. 4. Brush the dough with a pinch of olive oil and water combined, using a brush preferably.

5. 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.

6. Using a pizza cutter, thinly make long triangles out of each.

7. Bake it in a preheated oven at 180C for 12-15 minutes or until the top becomes crispy and slightly golden brown. 8. Store in an air-tight container.

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