Baked Lavash. The Parmesan Cracker.

The aroma in the kitchen when bread is baking. That is part of why I love to bake. Today, I use a pre-packaged lavash. The kitchen still smells like a bakery. The lavash crackers are for a mung bean tahini dip.


1 package of Lavash or 8 rectangles (I fold my lavash package in half and freeze it. When I am ready to use it, I open the bag and take half of the contents when I want to bake less. That equals about four rectangles.)

2 Tablespoons of Olive Oil

1 wedge of Parmigiano-Reggiano Cheese (use as much as you like)


Pre-heat your oven to 400 degree F. Line your baking pan with parchment paper. Place the lavash rectangles on the paper. Dribble olive oil from your tablespoon onto the lavash. Spread oil evenly on each piece with a pastry brush. Any excess oil can be brushed on the back of your rectangles. Grate the parmesan cheese on each rectangle. Place the pan on the center of the lower rack of your oven and bake for 10-15 minutes. Oven times vary. If you like crispier crackers, by all means leave them to bake longer. If you like less crispy, take your lavash rectangles out of the oven sooner. Golden brown is a nice time to take the lavash out of the oven for me.

Enjoy your crackers with salads, dips or as a cracker snack. All by themselves. The parmesan cheese and the cracker crunch most satisfying no matter how they are eaten. If you like them more uniform crackers use a pizza cutter or a knife and cut them to your liking.

Until Next Time…

I made mung bean tahini dip to go with my crackers.