Homemade Lavash Crackers With Shallot Cream Cheese Dip Recipes

LAVOSH CRACKERS

Steps:

• Preheat oven to 190c (375F) and set aside 2 baking trays (see notes).
• Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside.
• In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
• Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 tsp at a time). Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
• Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need.
• Divide this ball of dough into three even-ish portions.
• Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1-2 mm (1/18") thick. See images in the post above.
• Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares etc) then place the crackers on a baking tray. You don't want them to overlap, but they also won't spread as they cook.
• Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za'atar and cumin.
• Finally sprinkle with fine salt to taste and bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray.

HOMEMADE LAVASH CRACKERS WITH SHALLOT CREAM CHEESE DIP

Steps:

• Heat oven to 400°F. To make crackers, stir together flour, salt and granulated sugar. Add water, egg and melted butter. Mix well to make stiff dough. Knead about 5 minutes or until smooth.
• Divide into 10 balls; roll each until paper thin. Place on ungreased cookie sheet. Brush with 1/3 cup oil; sprinkle with coarse sea salt and pepper.
• Bake 12 to 15 minutes or until browned.
• For the dip, in 8-inch skillet, heat 1/2 tablespoon oil until hot; add shallots. Cook until caramelized and brown in color. Add brown sugar and honey. Continue cooking until sugar has dissolved. Refrigerate.
• In large bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Add shallot mixture and remaining dip ingredients on low speed until well mixed.
• Serve dip with crackers.