Lavash Crackers

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Course: Appetizer
This cracker from Chef Victor Scargle is fast becoming a classic – it is simply the best! Combining both lemon grapeseed oil and grapeseed flour, they are light and delicate and pair beautifully with tuna tartare, cheese or paté!



  • Preheat oven to 350°F.
  • Soak yeast in warm water according to packet direction.
  • Mix the dry ingredients in a kitchen aid or a hobart mixer with a dough hook until fully mixed.
  • Add both the hydrated yeast and lemon grapeseed oil into the mixer with the dry ingredients.
  • Mix until incorporated and a dough forms.
  • Remove the dough from the mixer and form approximately 3 separate dough balls.
  • Roll each dough ball out on sheets of parchment paper until extremely thin.
  • Sprinkle flour onto the parchment paper to make sure dough does not stick to the surface.
  • Once desired thickness is achieved remove excess flour from parchment paper.
  • Cut the dough into the desired cracker shape. We like long, thin crackers.
  • Place the cut out dough on a cookie sheet and season with salt.
  • Place another cookie sheet on top of the rolled out dough to weigh down the dough to prevent rising.
  • Bake at 350°F until golden brown (approximately 10 minutes).


Delicious paired with Ahi Tuna Tartare
Chef: Victor Scargle
Culinary Director Atelier Foods

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