Best 8 Lanigans Lavash Crisps Recipes

LAVASH FLATBREAD

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the flour and salt.
• In a smaller bowl, beat together the water, egg, and 2 tablespoons of the extra-virgin olive oil until well mixed.
• Add the wet ingredients to the bowl with flour and mix well. Knead with your hands until the dough comes together, but don't overdo it as the end result will be tough. If too wet, add a teaspoon of flour at a time until the dough comes together.
• Preheat the oven to 400 F. Split the dough into 2 balls. Let the balls of dough rest, covered, for at least as long as it takes for the oven to heat, or ideally for 30 to 40 minutes.
• Lightly grease 2 un-rimmed cookie sheets with some of the remaining olive oil. Place the cookie sheets on a flat surface with a towel underneath so they don't slip. Place one ball of dough on each cookie sheet and roll the dough out as thin as possible, the thinner the dough, the crispier the flatbread.
• Brush each flatbread with the remaining olive oil and sprinkle with sea salt if desired.
• Bake for 15 to 20 minutes, or until the flatbread is lightly browned and crispy.
• Remove from oven and serve immediately.
• Enjoy.

LAVASH CRISPS

Steps:

• Preheat oven to 425 degrees. Put lavash on a baking sheet; brush each piece with 1 teaspoon oil, and generously season with pepper. Toast in oven until crisp and golden, about 10 minutes. Let cool completely on sheet before breaking into pieces to serve.

LAVASH CHIPS

Steps:

• Cut or tear lavash into bite size pieces.
• Heat olive oil in skillet. (You only need enough olive oil to cover the bottom of the skillet.).
• Place lavash pieces into the hot oil and brown.
• Season with oregano, pepper and salt to taste.
• Remove from pan and place them on a paper towel to absorb any excess oil.
• Enjoy warm or cold.

PARMESAN LAVASH CHIPS WITH CREAMY TOMATO-BASIL DIP

Steps:

• Place an oven rack in the center of the oven and preheat to 350 degrees F.
• For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.
• For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

LANIGAN'S LAVASH CRISPS

Steps:

• Preheat oven to 350 Mix oil and spices together well. Rip bread into strips and place into baking sheet (with edges) Brush the oil/spice mix onto the bread strips liberally. Bake for 7-8 min, until uniformly brown & crispy. Let drain on papertowels on a cookie rack. Crack into chips and serve with lemon hummus or eat plain!

CRISPY LAVASH SQUARES

Steps:

• Preheat the oven to 425 degrees F.
• Cut lavash bread or flatbread into a total of 24 squares, each about 2 inches by 2 inches, and place on a baking sheet sprayed with nonstick spray.
• Bake in the oven until crispy, about 2 to 4 minutes. Serve with HG Hot Couple sauce.
• For HG Hot Couple:
• In a bowl, stir together the salsa and yogurt until uniform in color. Eat up!

LAVOSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
• Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
• Bake in preheated oven for 10 to 12 minutes, until browned.

LAVASH CRACKER BREAD

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.