Name: Quick Seeded Lavash Crackers
Total time: 25 min
Ingredients: 1 tablespoon sesame seeds; 1 tablespoon cumin seeds; 2 teaspoons kosher salt; 1 teaspoon coarsely ground pepper; 1 large egg , lightly beaten; 1 tablespoon water; 2 (9 by 12-inch) lavash

Why This Recipe Works

Homemade crackers are a fun way to shake up your charcuterie board. Not everyone has time to make crackers from scratch though, which is why these quick lavash crackers are an amazing way to customize your cheese and crackers without taking all day. Brushing them with an egg and water mixture gave us the crispiest exterior and ensured that none of our seasoning fell off. We chose to season ours with sesame and cumin seeds to complement our new favorite beet dip, but you could just as easily add some za'atar or any other spices you enjoy. Be sure to let these cool all the way so that you're not left with any chewy pieces.

Before You Begin

If you don't have a fluted pastry wheel, you can use a pizza cutter or a large knife to cut the lavash in step 2.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine sesame seeds, cumin seeds, salt, and pepper in small bowl; set aside. Beat egg and water together in second small bowl; set aside.

Place 1 lavash on counter with short side parallel to counter edge. Using fluted pastry wheel, cut lavash vertically into three 3-inch-wide strips. Cut lavash strips at 2-inch intervals to make a total of 18 pieces. Repeat with remaining lavash.

Arrange lavash pieces in even layer on prepared sheets. Brush each piece with egg mixture, then sprinkle evenly with seed mixture. Bake until golden brown and crisp, 6 to 8 minutes, rotating and switching sheets halfway through baking. Let cool before serving. (Crackers can be stored in airtight container for up to 3 days.)