This banana-oat smoothie has the ideal amount of creaminess and smoothness—exactly how a smoothie should be! There will be hints of banana, peanut butter, honey, and vanilla in the flavor. For a quick breakfast on the go, the smoothie is quite filling.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 30 |
| Yield: | 30 crackers |
Ingredients
- 1 cup lukewarm water, or more as needed
- ¼ cup whole wheat flour
- 1 (.25 ounce) envelope active dry yeast
- 3 cups all-purpose flour, or more as needed
- 1 teaspoon salt
Instructions
- Stir water, flour, and yeast together in the bowl of a stand mixer until moistened. Mix in 1 cup flour and salt. Gradually mix in remaining 2 cups flour with a dough hook attachment until dough comes together.
- Knead dough until elastic, 8 to 10 minutes. Add more flour or water, if needed, to keep dough from getting sticky or too stiff. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and roll into a long log; cut into 30 small walnut-sized pieces. Roll each piece into a ball. Cover with a damp kitchen towel and let rest for 30 minutes.
- Place an ungreased baking sheet on the center rack of the oven; preheat to 500 degrees F (260 degrees C).
- Roll each ball into a circle about 8 inches in diameter; dough should be paper thin and almost translucent. (If dough is too thick, it will bubble up like pita bread.)
- Pull out the oven shelf and place as many crackers onto the hot baking sheet as possible. Close the oven and bake until lightly browned on top with small bubbles, about 3 minutes.
- Remove crackers from the oven and transfer to a wire rack to cool.
- Repeat Steps 5 to 7 to bake remaining batches, adjusting dough thickness as necessary.
Reviews
I’ve made these two times. First time I got them made but my kitchen was a disaster. They tasted good. This time was much easier and they were a whole lot easier. And these are also very good my hubby, said they were better than the 1st batch. I cut the batch in to quarters and was able to roll them out pretty thin. My oven must run hot as I had to turn the temp down to 450. Still only took 3 minutes. I added parsly and onion salt to the mix. Thanks
Edges are perfect, middle a bit gummy. Tried adjusting cooking time, no change.
Turned out great! Brought these to a wine pickup party here in Hill a Country and they were a huge hit. I did employ a couple changes…added one tablespoon honey to the yeast mixture for blooming and also added two tablespoons garlic powder to the flour.
Used food processor, SAF instant yeast and cool water since the friction of processing will generate enough heat to kill the yeast. Pulsed to mix ingredients and 30 seconds continuous to knead. Tried all whole wheat and much longer rising time. Taste was good but the instruction to use small walnut size dough balls resulted in under-sized breads. Will use larger dough balls next time and weigh them for uniformity. These are essentially thin pitas or nan. A few puffed up but I flattened them with a spatula. The 30 minute “rest time” probably contributed to this as the dough continued to rise. Out of the oven, the breads were softer than crackers. More versatile that way. The nutty flavor of the whole wheat flour obviates the need for toppings like salt and oil.
Easy , I used my bread machine. It turned out like it was supposed to!
I would have given this 5 stars but they are very plain without adding oil and salt on top. The recipe worked perfectly for me.
Great recipe, easy to follow and delicious
Great recipe! I rolled it thin on a counter sprinkled with cornmeal, then used a pizza peel to slide the extra large pieces onto a pizza stone for baking… Really speeds the process up. Also, the dough mixes nicely in a food processor, where you can even leave it to rise in its own little warm zone, and simply punch it down & re- knead by pulsing the machine.. Couldn’t be easier! I served mine up with Brie and spiced peach sauce… ??
Yeah, no more $20 at the restaurant! I used my KA to mix it up, and the pasta attachment on the second to smallest setting to roll them out into rectangles (which fit better on the baking sheet). Makes most excellent ‘flatbread’ type thai chicken or philly cheesesteak pizza’s like our favorite restaurant. Use parchment and no issues with sticking.
Really enjoyed this recipe! Used my pizza stone to bake the dough on. Made the perfect base for a thin and crispy pizza. Accidently made the best pita bread with one round that didn’t get properly docked which was great as I have tried on purpose to make pitas and failed. Definitely a keeper!
My husband is a master roller I guess. I told him paper thin, and they were more like cracker tasting chips lol. Pretty good with our soup though.
I had never tasted nor heard of lavash until I came across this recipe but I must say this tastes pretty good. I wasn’t able to use quite as much flour as the recipe called for, I think I was only able to knead in about 2 3/4 cups of flour all together (so less 1/2 cup than what the recipe calls for) and I used half whole wheat and half white flour. This was easy to make, just quite the task to be in the kitchen rolling out so many huge crackers with the oven at 500 degrees– it was toasty in the kitchen! Definitely worth the effort.
I enjoyed making this. We all enjoyed eating it. The bread has a delightful crunch. Mine didn’t look like the picture but it was still quite good. It’s a tiny bit tedious to make. But I probably will make it again because it’s yummy. Thanks for sharing this recipe.
Spectucular … this is the best, (most succesful) cracker I’ve ever made. I sprinkled some sesame seeds on after brushing it with oil, (safflower.) A note about flour. I learned the hard way that it does go out-of-date and loses many properties. I used to buy it in large quantities for cost saving but have learned to buy only what’s needed for about 6 months and keep it in the freezer. Lots of info online through KAF and other Millers on this subject. This cracker is a great vehicle for all pizza toppings as well as Asian salads with their sauces.
Brings back some memories… Lavash is a traditional Armenian bread and my mom used to bake it on a wood stove during the war with Azerbaijan, when there was no electricity and almost no food in Armenia for a few years… 🙁
Yeah, lavash is the traditional Armenian bread. Healthy and tasty! You don’t have to use whole wheat flour, all purpose flour will do it! Thanks for the recipe!
Taste great, but a bit difficult to roll out. Second time I made it I added a tbsp vegetable oil to the dough and used my pasta machine to roll the dough very thin. Put parchment paper under the baking pan to insure no sticking.
I make this as-is as a thin crust for pizza.
These turned out excellent. Very thin and crispy. I made them using King Arthur products (3 1/4 cups of Italian-style flour and 2 1/4 t. instant yeast). I cut each of the 30 small pieces of dough into quarters (after the second rise) and used my pasta maker to get them paper thin. The pieces were small enough that I was able to immediately use the thinnest setting on the pasta maker, so while one batch was baking, I was getting the next batch ready. I docked them with a fork, brushed them with butter-flavored olive oil and used various toppings – from sea salt to Garlic Bread Sprinkle to grated parmesan cheese to King Arthur’s Everything Bread Topping. We like the plain salted ones the best. I found that they needed at least 5 minutes at 500 degrees in my oven.
Easy base recipe to add spices to, very versatile. I imagine it would be very tricky doing this one on your own- rolling/cutting the crackers while rotating pans in the oven is a very fast process and hard to keep up with. Lots of fun to do with friends though!
Very nice! The only thing I did different was brushing on some olive oil and sprinkling them with sea salt before putting them in the oven. I recommend doing exactly what the recipe says and rolling out ALL the dough paper thin before putting the first batch in the oven. I was scrambling to roll them out between batches; my mistake! Very light, crunchy, and strong enough to support my boyfriend’s super bowl cheese dip!