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Lavash crackers

By Sheryl Julian & Julie Riven
Globe Staff / December 9, 2008
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6 large pieces lavash bread (from a Middle Eastern grocery)

About 6 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

Set the oven at 400 degrees. Cut the bread into long triangles or any other elongated, slightly irregular shapes. Place them on baking sheets so they hardly touch. Brush sparingly with oil and sprinkle with salt and pepper.

Toast the crackers in the hot oven for 8 minutes or until they are brown and crisp. The crackers go from golden brown to burnt in seconds, so watch them carefully. Let them cool completely, then transfer them to a bowl and serve.

MAKES ENOUGH FOR 3 CUPS OF SPREAD OR PATE

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