This is my Lavosh Crackers recipe – quick and simple crispy, crunchy homemade lavosh crackers sprinkled with Middle Eastern spices. Perfect for your next cheese platter!
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 recipe ingredients
- All purpose (plain) flour
- Olive oil
- Seasoning of choice – I have used za’atar and ground cumin
The good thing about making these crispy 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 to make lavosh
- 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!
My top 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 it’s 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!
- 1 cup plain/all purpose flour 150g
- ¼ tsp fine salt plus extra for sprinkling
- 3 tbsp olive oil divided
- ¼ cup water plus more if needed
- 1 tsp za'atar spice blend see notes
- ¼ tsp ground cumin
- Preheat oven to 190c (375F) and set aside 2 baking trays (see notes).
- Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside.
- In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
- Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 tsp at a time). Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
- Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need.
- Divide this ball of dough into three even-ish portions.
- Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1-2 mm (1/18") thick. See images in the post above.
- Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares etc) then place the crackers on a baking tray. You don't want them to overlap, but they also won't spread as they cook.
- Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za'atar and cumin.
- Finally sprinkle with fine salt to taste and bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray.
- I divide my dough into 3 portions just to make it a more manageable size to roll out. I find this 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.
- These crackers don't spread as they cook, so you can put them pretty close together on the baking tray.
- 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. I know it sounds a bit cheffy (and totally not me!) but it works!
- Za'atar is a middle eastern spice blend - it is available in grocery stores in Australia - my jar contains thyme, roasted sesame, sumac, salt, carraway, fennel, coriander and dill.
- The crackers can be stored in an airtight container once completely cool.