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Lavash Cracker Bread

Rated as 4.62 out of 5 Stars

"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."
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1 h 48 m servings 50
Original recipe yields 30 servings (30 crackers)


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  1. In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
  2. When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
  3. Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
  4. Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
  5. Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
  6. Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 50 calories; 0.2 10.4 1.5 0 78 Full nutrition

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Read all reviews 29
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I made the lavash this afternoon, and I'm eating some right now. I found the recipe to be clear, easy to follow, and accurate. I did use whole wheat flour; in fact, I used all whole wheat flour...

Thank you. This is a wonderful recipe. Unfortunately I didn't have any wheat flour so I just used regular. I also used a pizza stone at 475 for about 5 minutes. They turned out wonderful. I...

Great recipe. I didn't have whole wheat flour and used AP - it worked fine. I put about 1T cracked black pepper and 1 T Poppy Seeds in. I was stunned at how thin these would roll out I dust...

Yah! the recipe has been found! big fan at the deli and now its mine! I used a pasta roller to get perfectly thin! easy peezy!

Cracker bread is the perfect name. This is thin and awesomely crunchy. The only change I made was brushing on some olive oil and sprinkling some rosemary before baking. It took me a few tries to...

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 rol...

Terrific recipe, Betty. For a killer taste, try brushing with olive oil and cook over direct heat on the grill. About a minute on each side. The taste is awesome! Lost about half the batch -...

I made this for the first time today and I am wondering if I will get better at it. The results were delicious but it took me over 5 hours. I couldn't keep up with the rolling in order to get ...

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 t...