Lavosh Crackers
Lavosh Crackers - quick and simple crispy, crunchy homemade lavosh crackers sprinkled with Middle Eastern spices. Perfect for your next cheese platter!
Servings 35 pieces
Calories 23kcal
Ingredients
- 1 cup plain/all purpose flour 150g
- ¼ tsp fine salt plus extra for sprinkling
- 3 tablespoon olive oil divided
- ¼ cup water plus more if needed
- 1 teaspoon za'atar spice blend see notes
- ¼ teaspoon ground cumin
Instructions
- 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 teaspoon 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.
Notes
- 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.
Nutrition
Calories: 23kcal