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+ servings

Lavosh Crackers

Lavosh Crackers - quick and simple crispy, crunchy homemade lavosh crackers sprinkled with Middle Eastern spices. Perfect for your next cheese platter!
Course Snack
Cuisine Modern Australian
Total Time 35 minutes
Servings 35 pieces
Calories 23kcal


  • 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


  • 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.


  • 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 23kcal