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Fine herb lavash (crackers)

Difficulty: Medium




Preparation (min)


Total (min)


  • 8 oz. (250 g) whole-wheat flour*
  • 1 tsp. (5 ml) sea salt
  • 1 tsp. (5 ml) dried basil
  • 1 tsp. (5 ml) dried oregano
  • 1/4 cup (60 ml) cold butter, diced
  • 3/4 cup (180 ml) cold milk


  1. Using a food processor, pulse flour, salt, fine herbs and butter until flour is completely incorporated.
  2. Gradually pour in milk until dough forms a ball, adding a little more milk or flour if needed to get the right consistency. The dough should be firm but not sticky, like pie dough. Wrap dough in plastic wrap and refrigerate until very cold, 2 h.
  3. Divide dough into 8 equal pieces, placing each piece between 2 sheets of parchment paper. Using a rolling pin, roll each piece into a 1/8 in. (3 mm) thick rectangle. Preheat oven to 325°F (160°C).
  4. Remove top pieces of parchment paper from dough, and transfer dough onto baking sheets, leaving parchment paper underneath. Bake lavash until golden and very crisp, 30 to 40 min. Let cool on a cake rack in turned-off oven.



You may substitute a good quality vegetable oil (olive, safflower, sesame or sunflower) for the butter. The texture of the lavash will be different, but its nutritional value will be improved. Also, once you’ve rolled the dough, you may sprinkle it with sesame seeds before baking.

*For best results weigh the flour instead of measuring it. If you don’t have a kitchen scale, then use 2 cups (500 ml) of flour.

Photos: Tango [Vitalité Québec] JANUARY 2013

Recipe: Josée Fiset

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