Dukkah Dusted Lavash Crackers


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)

What you will need

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


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


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