Whole Wheat Lavish Crackers

Updated at: Wed, 16 Aug 2023 20:20:49 GMT

Step 1

Combine the dry ingredients and then rub in the softened butter.

Step 2

Add the water to the dry ingredients and mix to form soft, yet not slack, dough. Knead the dough until it smooths out considerably.

Step 3

Fold towards me, push away, turn 90° seam up

Step 4

Divide the dough into four pieces, cover with plastic wrap, and chill.

Step 5

Preheat your oven to 450°F

Step 6

When you're ready to roll, lightly dust your work surface with flour. You will not need a lot of bench flour; some traction from slight stickiness will help with the roll-out.

Step 7

Roll the dough into a piece approximately 11" x 17". You may seed or salt the crackers by rolling the seeds/salt into the dough using the rolling pin.

Step 8

If the dough shrinks back while you're rolling, set the pin down for a few minutes to let the dough rest, before returning to it. You want to aim for a smooth sheet of dough that is very thin.

Step 9

Once the dough is thin enough, and approximately the shape of your baking sheet, place it on a parchment-lined pan. Dock all over with a fork to prevent excessive puffing in the oven.

Step 10

Bake the lavash for about 8 minutes, until it begins to brown. It's best to bake the lavash one sheet at a time -- if you have two sheets, the lower one doesn't brown evenly. While the first sheet is baking, you'll have enough time to roll out the second piece of dough.

Step 11

Remove the lavash from the oven and cool it completely before serving. The large sheets make a dramatic presentation, but you may also break them into pieces to store in an airtight container.

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