Author Notes: I came up with the idea for these when I was making pita chips for a large party a few years back. Splitting the pitas and then brushing with olive oil just seemed to take forever. I was asked to make the same appetizer a week later, so when I was in the store looking at the pita and thinking how “pita” described perfectly what it’s like making pita chips for 30, I noticed the lavash right next to them. Inspiration struck, I came up with this much easier alternative, and I haven’t made a pita chip since. I like using my own dukkah blend, or za’atar made with fresh thyme, or a bit of both. These bake up best on a preheated baking stone in a screaming hot oven, so I typically make these right before or right after making pizza or artisanal bread. If I’m not interrupted and can get a good rhythm going, I can cut and prepare one lavash while another is baking in the oven (2-3 minutes), so a big batch using 6 lavash takes less than a half an hour to prep and bake. I hope you like these. ;o) —AntoniaJames
Makes: 90 – 100 crackers
Lavash (6 lavash will make 96 triangular crackers)
Olive Oil ( 3-4 tablespoons per 6 lavash)
Spice blend of your choice (I like dukkah and za’atar on these.)
Kosher salt, to taste
FOR THE DUKKAH
2 tablespoons raw pepitas or pumpkin seeds, or coarsely chopped pistachios
2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
2 tablespoons raw sesame seeds
1 ½ teaspoons good black peppercorns or grains of paradise
½ teaspoon flaky sea salt, or more to taste
- Heat oven to 450 degrees. If you have a pizza or other baking stone slightly larger than your lavash, heat it, too. You can make these on a standard cookie sheet if you don’t have a pizza stone. Each batch will take a minute or so longer per tray.
- Put one lavash on a piece of parchment paper that’s a few inches larger on each side, that you’ve put on a cookie sheet that has one open side (or a pizza peel, if yours is large enough). Brush olive oil generously on the lavash. (Actually, I find that drizzling it on and then using a spatula to spread it works better than a brush.)
- Sprinkle on dukkah (see instructions below) or za’atar, or any other spices you like. If your blend does not include salt, sprinkle some of that on, too.
- Use a pizza cutter to cut the lavash into sixteen triangles, or whatever other shapes you like. (See my photo above for one way to do it.)
- Slide the parchment paper onto the hot pizza stone, or onto a baking sheet in the oven. Put the timer on! Start with 2 minutes and check immediately, as these go from just right to burned in about five seconds.
- When lightly brown on the edges, remove immediately from the stone or baking sheet and let cool on the paper on a cooling rack for about 3 minutes; then take them off the parchment paper immediately and let them cool on a wire rack. This is important, to allow them to get crisp. Repeat for the other lavash. Store in a tightly lidded container.
- I hope you like these. Sincerely, AntoniaJames ;o)
- *** TO MAKE THE DUKKAH *** Toast the pepitas or pumpkin seeds in a small heavy skillet until they just start to darken and release their fragrance. Remove to a cutting board while you toast the other ingredients.
- Toast the cumin and coriander seeds, each in turn, in the same skillet, removing from the pan as soon as they start to darken. Do not tarry, lest they burn.
Toast the sesame seeds in the same skillet, shaking periodically to make sure they brown evenly. Remove when they start to darken just a bit.
Grind the pepitas in a spice mill to a coarse powder. Don’t worry if there are a few larger pieces. Remove from the mill and put into a medium bowl.
- Chop the toasted pepitas or nuts. Grind the spices together until fine, and then add to a small bowl with the pepitas or nuts. Grind the peppercorns coarsely; add to the bowl with the sesame seeds and salt; stir to blend.
- Incidentally, here is the appetizer (submitted by another member) that I made for those two parties, which I highly recommend. It deserves Wildcard honors. See if you agree. https://food52.com/recipes/28029-baked-feta-with-mediterranean-tomato-sauce