Lavash Crackers

 

This past year after giving up some foods to figure out how I could heal my gut issues, I realized that certain flours are hard for me to digest.  I have slowly been learning about flour and experimenting with specific kinds that feel healing rather than hurtful. In this lavash cracker recipe, I tried using a multigrain flour by @tajfoods. It is not a gluten free flour but rather a combination of many grains including wheat, soy, oats, maize, finger millet, barley, sorghum, chickpea and physllium husk. For me the combination of grains is gentler on my gut rather all purpose flour. 

The crackers work deliciously with  white bean hummus, chickpea hummus, cheese and are great for dipping in soups!

Here is what I used:

2 cups Mulitgrain flour by @tajfoods

1 teaspoon salt

2 Tablespoons Olive Oil

1 cup warm water

Kosher Salt

Everything But the Bagel Seasoning (Trader Joe's)*

Olive oil spray (if baking in oven)

*the above ingredients make about 2 platefuls of lavash crackers

Kitchen Tools: 

Parchment paper

Rolling pin

Pizza cutter

Air Fryer or Oven  

Directions:

1. In a stand mixer with dough hook, add 2 cups multigrain flour to the bowl plus 1 teaspoon salt. Stir with a whisk to incorporate salt into the flour.

2. Add 2 Tablespoons olive oil to the bowl and start the mixer on low.  Then slowly pour in the warm water. Turn up the mixing to medium low/medium and allow the dough to come together and form a slightly stick ball.  This will take 2-3 mins. I scraped the sides to help my older mixer.

3. After the ball is formed, knead it a few times on a clean surface until you have smooth ball. Then, place in a bowl and let rest for 10 mins.

4. Prepare two pieces of parchment on kitchen counter. After ten minutes, use 1/4 of the dough and place it in between the parchment paper. Use your rolling pin to roll the dough to an 1/8 of an inch or even thinner if you like. (the thinner the dough, the crispier the cracker but also the least amount of cook time is needed)

5. When your dough is rolled to your liking, pull up the top piece of parchment. Salt it with flaky Kosher salt that melts right on top of the dough. Then sprinkle Everything but the Bagel seasoning on top.

6. Cut in triangular shapes. Then carefully transfer the dough shapes onto the rack in your air fryer OR your baking sheet (I recommend stone or stainless steel). This part is tricky for the bigger pieces as they can easily lose their shape.

7.  If using an air fryer set at 375 and turn on for 10 mins, turning over the dough shapes half way through.  My air fryer only cooks at 400 so I cooked for 8 mins. 

If you are using an oven, spray the dough with olive oil before baking at 375 for 8-12 mins. 

Store your lavash crackers in an airtight container.  If they do lose some crunch, reheat in air fryer or over for a few mins!

Enjoy!

Your body will thank
you for it.