Lavash Crackers

Updated: Apr 4, 2020


1 tsp honey

1/2 tsp sesame oil

1/2 cup boiling water

1/4 cup olive oil plus extra for brushing

3/4 cup wholemeal flour

1/2 cup plain flour

2 Tbs sunflower seeds finely chopped

2 Tbsp pumpkin seeds finely chopped

1 tsp nigella seeds 

1 tsp sesame seeds

1 tsp chopped rosemary

Flaky sea salt for sprinkling


Preheat oven to 160c, line a baking tray with baking paper. Combine honey, sesame oil and boiling water in a bowl and stir until honey has completely dissolved. Allow to cool slightly. Stir in olive oil. Combine wholemeal and plain flour, all the seeds and rosemary in a large bowl. Pour liquid mixture and stir to form a wet sticky dough. Using a quarter of the mixture a time, roll out dough a heavily floured surface as thinly as possible form a rough rectangle, don’t worry about rips and tears - they add to the rustic look! Cut into generous rectangles and transfer to tray with a spatula. You will need to cook the crackers in two or three batches. Brush the first batch of crackers with a little olive oil and sprinkle with flaky sea salt. Bake for 12 - 15 min until very lightly golden. Remove from oven and repeat with remaining batches. Allow to cool completely on wire rack.