Lavosh Crackers

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What if I said that you could make your own crispy, tasty lavosh crackers (lavash) at home quickly and easily?

Give your next cheese platter a bit more homemade razzle-dazzle…

You know how it goes – a guest asks “wow, this is great lavosh, where did you get it?” and you answer (cue mike-drop moment) “I made it myself” –  as everyone stops and stares. Total hostess boss. Just call me Martha. I wish!

I think you get my point though, these crackers are impressive and SIMPLE!

What is lavosh?

Lavosh is a thin, usually unleavened flatbread from the Middle East.

The recipe I am sharing with you today is for a crunchy, cracker-like version that is sprinkled with spices and oven baked.

As for lavosh or lavash – as far as I can tell from some online research, this seems to just come down to spelling!

Lavosh crackers ingredients

• All purpose (plain) flour
• Olive oil
• Water
• Salt
• Seasoning of choice – I have used za’atar and ground cumin

The good thing about making these lavosh yourself from scratch is that you know exactly what’s going into the crackers, and they don’t have any of those weird or unwanted ingredients you see on the back of the store-bought packs.

How do you make lavosh crackers?

• In a medium size bowl, mix together plain flour and salt and make a well in the centre – see Image 1.
• Add olive oil and water into the well, and mix gradually to incorporate – see Image 2.

• You should then have what is called a “shaggy” dough, so not sticky and still in pieces – see Image 3.
• Use your hands to bring the dough together in the bowl to form a very rough ball – see Image 4.

• Turn this dough out onto a lightly floured surface and knead slightly to incorporate – it should only take about 10 -15 strokes – see Image 5.
• Divide the dough into 3 even-ish portions – see Image 6.

• Take one dough portion and roll out until very thinly – about 1-2 mm (1/18″) thick – see Image 7.
• Using a sharp pizza cutter, cut the dough into your desired shape – I have used long strips – see Image 8.

• Place strips of dough onto a baking tray and using a pastry brush, coat them in olive oil – see Image 9.
• Sprinkle with desired spices/seasoning – see Image 10.

• Bake for 6 to 10 mins until golden brown and crisp, then allow to cool completely – then eat!

Tips for making lavosh crackers

• When you are rolling out the dough, then thinner and more even the better. You want the dough to be about 1-2 mm (1/18″) thick. 
• You really need to watch these crackers carefully in the oven. Because they are so thin, a difference of 1 minute can leave you with very dark crackers! I definitely recommend checking them first at the 6 minute mark – because ovens vary and so will your dough thickness.
• I find the best way to get an even sprinkling of my spice blend on the crackers is to sprinkle it from a height. It sounds a bit cheffy (and totally not me!) but it works!
• The reason I divide my dough into 3 portions is to make it more manageable to roll out. It makes it easier to roll the dough thinly and evenly. The thinner the better for these crackers.
• As far as how many baking sheets/trays you will need – this depends on the size of your trays, the size of your oven and how thin you roll the dough out. I can get this recipe to just fit on two 38cm x 25cm (15″ x 10″) trays.
• Za’atar is a Middle Eastern spice blend – it is available in grocery stores in Australia – my jar contained thyme, roasted sesame, sumac, salt, caraway, fennel, coriander and dill.

Whether lavosh or lavash, I hope you enjoy these crisp homemade crackers.

Looking for something to put with your crackers?

Whipped Feta Cheese with Herbs – a quick and simple dip to match beautifully with lavosh!

Layered Avocado Dip – an easy but impressive party dip, with step-by-step photos.

Garlic Hummus – a classic!