Home baked lavosh crackers are super easy to make at home and are perfect for your dips or cheese plate any time of the year.
They’re basically an unleavened dough that’s rolled a thinly as you can get it, then cut into shapes. By shapes, I mean squares, triangles, circles. Whatever you want, it’s yours to choose. They’re baked for a mere 7-10 or so minutes (the exact time depends on your oven).
The result is a crispy, crunchy cracker you’ve made yourself.
Perfect or rustic – it’s up to you
I used a rolling pin to roll these out, but you could use a pasta roller too. This would help get a perfectly uniform thickness, which would make them easier to cut. Although I may try this next time, the truth is I like mine a bit rustic and organic around the edges. I think they’re much more interesting that way.
But it’s up to you – perfect or rustic? What do you prefer? Either way, home baked lavosh crackers are the way to go!
Home made lavosh in different flavours
Home made lavosh means you get to add your own touches. I made one batch with ground dark sesame seeds and onion flakes for a savoury flavour and the other with plain white flour and the sesame/poppy seeds mixed through.
The slight variation is amazing and adds some light and shade to the platter too.
Did you make this recipe? Don’t forget to post to socials and tag me in your comments. I’d love to see the results!
Enough chatter – onto the recipe.
Lavosh crackers
Course: SnacksDifficulty: Easy40
crackers10
minutes10
minutes10
minutesClick for the screen to stay active while you cook
You will need
225 grams 225 white plain (all purpose) flour
25 grams 25 wholemeal flour
2 tbsp 2 white sesame seeds
1.5 tsp 1.5 poppyseeds
2 tbsp 2 olive oil
1/2 cup 1/2 tepid water
1/2 tsp 1/2 salt
Here’s what to do
- Preheat the oven to 180C/370F (fan forced)
- Add the flours, seeds and salt to a large mixing bowl.
- Form a well in the middle and add the oil and half the water.
- Begin mixing with a dough whisk or wooden spoon, bringing the flour into the centre and adding more water as needed until a shaggy dough forms.
- Turn out onto a lightly floured surface and gently bring together. Press lightly to form a disc and divide into two pieces.
- Roll them into balls, then let rest, covered, for about 10 minutes.
- Once rested, roll each ball to a rectangle that’s approximately 1.5-2 mm thick, then using your rolling pin, gently transfer the dough onto baking trays.
- Brush lightly with a little olive oil and if you want, sprinkle with some extra sesame and poppy seeds, then cut into your desired shapes/sizes. A pizza wheel works well for cutting, or you can use a pastry cutter.
- Check the crackers after about 7 minutes and turn the baking tray. Cook a further 3-5 minutes until the crackers are a light golden brown and crunchy.
- Watch them carefully, because ovens differ and these will burn quickly.
- Remove from the oven and let cool completely before eating with your favourite dips.
Tips and tricks
- Make a savoury version by grinding together 2 tbsp black sesame seeds, 1 tsp white sesame seeds and 1/2 teaspoon onion flakes. Add to the flour and just add an extra tsp olive oil when mixing.
- Make sure you don’t skip the short resting period, it really helps the rolling process as the dough won’t spring back.
- Try topping the lavosh with Za’atar –
Mix together equal parts:
• dried thyme (or oregano)
• white sesame seeds
• sumac
• sea salt flakes
• ground cumin
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