recipe reviews for:

Lavash Cracker Bread

“This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much. Make sure you roll the dough VERY thin, almost see-through.”

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Reviewed: Apr. 9, 2012

Spectucular ... this is the best, (most succesful) cracker I've ever made. I sprinkled some sesame seeds on after brushing it with oil, (safflower.) A note about flour. I learned the hard way that it does go out-of-date and loses many properties. I used to buy it in large quantities for cost saving but have learned to buy only what's needed for about 6 months and keep it in the freezer. Lots of info online through KAF and other Millers on this subject. This cracker is a great vehicle for all pizza toppings as well as Asian salads with their sauces.

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Reviewer:

steelchef

Cooking Level: Expert

Reviewed: Jan. 30, 2012

Brings back some memories... Lavash is a traditional Armenian bread and my mom used to bake it on a wood stove during the war with Azerbaijan, when there was no electricity and almost no food in Armenia for a few years... :(

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Reviewer:

PinkArmenia

Reviewed: Dec. 19, 2011

Yeah, lavash is the traditional Armenian bread. Healthy and tasty! You don't have to use whole wheat flour, all purpose flour will do it! Thanks for the recipe!

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2 users found this review helpful

Reviewer:

Anush

Reviewed: Oct. 1, 2011

Taste great, but a bit difficult to roll out. Second time I made it I added a tbsp vegetable oil to the dough and used my pasta machine to roll the dough very thin. Put parchment paper under the baking pan to insure no sticking.

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3 users found this review helpful

Reviewer:

jibberjabberwocky

Cooking Level: Intermediate

Reviewed: Sep. 13, 2011

I make this as-is as a thin crust for pizza.

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2 users found this review helpful

Reviewer:

GreenGirl24

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Cooking Level: Expert

Reviewed: Sep. 7, 2011

These turned out excellent. Very thin and crispy. I made them using King Arthur products (3 1/4 cups of Italian-style flour and 2 1/4 t. instant yeast). I cut each of the 30 small pieces of dough into quarters (after the second rise) and used my pasta maker to get them paper thin. The pieces were small enough that I was able to immediately use the thinnest setting on the pasta maker, so while one batch was baking, I was getting the next batch ready. I docked them with a fork, brushed them with butter-flavored olive oil and used various toppings – from sea salt to Garlic Bread Sprinkle to grated parmesan cheese to King Arthur’s Everything Bread Topping. We like the plain salted ones the best. I found that they needed at least 5 minutes at 500 degrees in my oven.

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5 users found this review helpful

Reviewer:

Marta

Reviewed: Mar. 28, 2011

Easy base recipe to add spices to, very versatile. I imagine it would be very tricky doing this one on your own- rolling/cutting the crackers while rotating pans in the oven is a very fast process and hard to keep up with. Lots of fun to do with friends though!

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5 users found this review helpful

Reviewer:

acraft

Reviewed: Feb. 6, 2011

Very nice! The only thing I did different was brushing on some olive oil and sprinkling them with sea salt before putting them in the oven. I recommend doing exactly what the recipe says and rolling out ALL the dough paper thin before putting the first batch in the oven. I was scrambling to roll them out between batches; my mistake! Very light, crunchy, and strong enough to support my boyfriend's super bowl cheese dip!

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15 users found this review helpful

Reviewer:

Jenny

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

Reviewed: Oct. 31, 2010

These were great! A bit tough to roll out, but that may have been due to my kitchen's temperature (it was rather warm when I made these). They tasted great fresh and worked well for the next two days in our lunch boxes. My advise: make sure you have a large amount of counter space for rolling out and make sure your counter is cool (not warm). Edited to add: I tried these again for Thanksgiving with only all-purpose flour... they never rose! I do not think the flour would have made that much of a difference. No clue as to what I did differently, but I will try these again.

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10 users found this review helpful