How To Make Crackers and Lavash
If you’re anything like us, crackers have been wiggled somewhere into your steady diet. Paired with fruits, vegetables, cheeses, nut butters, meats or all of the above, they’re a convenient bite for breakfast, lunch dinner and of course, snack time. But did you know making your own crackers at home is an easy and delicious way to keep your pantry stock piled? By making the dough, baking them and keeping them in an airtight container you can enjoy your very own homemade ones anywhere at any time. There’s a reason they have been a part of diets around the world for centuries!
In this online baking class, we teach you how to make some yummy and healthy crackers with a shoutout to one of our favorite pairings, Justin’s Nut Butters. Give your snack time a facelift with these amazing recipes.
1 teaspoon sugar
1 teaspoon salt
2 ½ all-purpose flour
2/3 cup water
1 large egg white
2 tablespoons butter melted
2 beaten egg whites for the top
2 tablespoons of seeds for the top
- Mix the dry ingredients together and add the water and 1 egg white and then the melted butter.
- Knead the dough until it comes together and is smooth in texture. Cover and rest the dough for 30 minutes.
- Roll the dough very thin and brush with the remaining egg white, sprinkle with celery seed, caraway seeds, sesame seeds, salt and pepper and bake until golden brown in color at 400 degrees. After the lavash is cooled break bread into pieces and serve.
- Olive oil can be used in place of the egg white however seeds will not stick well. A variety of seeds, salts, spices and cheeses can be used to top the lavash as well.
Crispy Cheddar Crackers
¾ cups chilled salted butter diced
2 cups all- purpose flour
1 ¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon dry mustard
½ cup finely shredded cheddar cheese
6-8 Tablespoons cold water
- Mix the dry ingredients together in a bowl. Add the butter and rub in or mix until the mixture is a crumbly texture. Add the cheddar cheese. Slowly add the water until a dough is formed and not too sticky. Turn onto a table and knead together.
- Let the dough rest covered at room temp for 30 minutes.
- Roll the dough to 1/8 inch thick, thinner if thinner crackers are desired.
- Cut into 2”x2” squares, dock with a fork and bake for 10-12 minutes at 350 degrees until golden brown in color.