I'm no Sandra Lee, in that I never use partially prepared dinners, but I love crackers and almost everything that comes out of a package seems too ordinary to serve with nice cheeses when guests are over. I've been making pita crackers for years, by tearing apart pita bread, brushing it with olive oil, and toasting it. Time for something new.
Then I remembered something my colleague Julie Riven does: she snips big squares of lavash (shown above) with a scissors into neat rectangles (a scissors works far better than a knife), sprinkles them with olive oil, and toasts them like the pita crackers. When the lavash crackers emerge from the oven, they look like they just came from the factory. They're exceptionally crisp and lovely with good cheeses.
Lavash, made all over the Middle East, is very pliable bread often used for roll-ups, and it's totally transformed when toasted. It's available in many markets, but freshest in Middle Eastern markets.
1 package (about 8 sheets) white or whole-wheat lavash
Olive oil (for sprinkling)
Kosher salt (for sprinkling)
1. Set the oven at 350 degrees. Have on hand 2 rimmed baking sheets.
2. Using kitchen shears to cut 2 sheets of lavash into quarters. Cut each quarters into quarters again. Continue cutting lavash until it is all cut. Lay the rectangles as close together as possible on the baking sheets. You’ll have to bake the crackers in several batches.
3. Pour some olive oil into a saucer. With the tip of a pastry or basting brush, add a dab of oil to each cracker (only a dab). Sprinkle sparingly with salt.
4. Bake the crackers for 8 minutes or until they are lightly browned. The ones at the edges may brown more quickly than the ones in the middle. Check the sheets often during baking.
5. Transfer to a bowl. Bake remaining crackers in the same way. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.