Armenian-Style Lavash Crackers

1. 1

   In the bowl of a stand mixer, stir water, flour, and yeast together until moistened. Mix in 1 cup flour and the salt. With the dough hook, gradually add the remaining 2 cups flour until the dough comes together.

2. 2

   Knead the dough until elastic, 8 to 10 minutes. Add more flour or water as needed to prevent it from getting sticky or too stiff. Cover and let rise in a warm place until doubled in size, about 1 hour.

3. 3

   Punch down the dough and shape it into a long log; cut into 30 small, walnut-sized pieces. Roll each piece into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.

4. 4

   Set an ungreased baking sheet on the center oven rack and preheat the oven to 500 degrees F (260 degrees C).

5. 5

   Roll each ball into a circle about 8 inches across; the dough should be paper thin and nearly translucent. (If it is too thick, it will puff up like pita bread.)

6. 6

   Slide out the oven shelf and place as many crackers as will fit onto the hot baking sheet. Close the oven and bake until lightly browned on top with small bubbles, about 3 minutes.

7. 7

   Take the crackers out of the oven and move them to a wire rack to cool.

8. 8

   Repeat Steps 5 through 7 to bake the remaining batches, adjusting the dough thickness as needed.

• Calories 52.22 kcal Low Source
• Protein 1.51 g Low Source
• Carbs 10.93 g Moderate
• Total Fat 0.03 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 3.12 mg Low Source
• Fiber 0.62 g Low Source
• Sugar 0.34 g Low Source
• Added Sugar 0.33 g Low Source
• Calcium 0.65 mg Low Source
• Iron 0.67 mg Low Source
• Potassium 6.29 mg Low Source
• Vitamin A 0.17 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten