Whole Wheat Herbed Lavash

Lavash is a popular unleavened flat crisp Middle eastern bread. Basically, it is made using all purpose flour, but here I wanted t to be more healthy nosh, so, opted for whole wheat flour instead. A small number of ingredients and you have your crisp tasty healthy crackers to nibble on. Though mostly Lavash is made plain, I preferred to give it a twist by making it more flavourful by using herbs and chilli flakes. So, here is whole wheat herbed lavash for you all which is one of easiest baked crackers the can be made at home to relish on.Mainly the lavash is made into thin big sized bread, but you can also cut them into small size and shapes you prefer. To get the best texture and crisper lavash, roll it uniform and as thin as possible. A Sprinkling of sesame and nigella seeds gives it delicious earthy nutty flavour to these crisp beauties.Theis whole wheat herbed Lavash can be made in bulk and stored easily for a month in a clean airtight container.These crackers can be enjoyed on its own or with any dip of your choice. It also make an ideal nosh for picnics or long journey and makes a great finger food for toddlers. Let’s See how to make these healthy yummy beauties at home…

Whole Wheat Herbed Lavash

Whole Wheat Herbed Lavash

Attachments used:

Kitchen Aid Stand mixer and Cookie Tray

Ingredients:-
2 cups, whole wheat flour
1 teaspoon, salt
½ tablespoon, dried parsley
1 teaspoon, dried oregano
1 teaspoon, red chili flakes
1 cup, warm water
1 tablespoon, olive oil
For sprinkling:
Mix together the following
2 teaspoon, white sesame seeds
1 teaspoon, nigella seeds
2 teaspoon, black sesame seeds

Whole Wheat Herbed Lavash

Method:-
In a Stand mixer bowl, add flour, salt, parsley, oregano, chili flakes, olive oil and mix.
Add 1 cup of warm water and knead into a smooth soft dough.
Cover with a damp cloth and let the dough rest for 20 mins.
Pre-heat the oven at 180 degrees centigrade.
Divide the dough into 6 to 7 equal sized smooth balls.
Take one ball, dust it with flour and roll it out into a thin disc of either oval or rectangular shape. Roll it out as thin as possible.
Carefully spread the rolled out disk on a baking tray or cookie tray.
Brush the top with little water and sprinkle the seed mix on the top.
Bake for 10 to 12 mins or until light brown and crisp.
Take it out and cool completely.
Serve them with Hummus or with any other dip of your choice.