Whole Wheat Black Sesame Seed Lavosh Crackers

These beauties were pictured in the K&L Bistro Tuna Tartare post (Have you made it yet? You must!) and I promised the recipe. When Lorraine of NotQuiteNigella.com posted her version of these in July, I bookmarked the recipe immediately. I wanted to try a whole grain version and thought the recipe looked amiable to invention.


What I didn’t expect was HOW cooperative it would be. How the dough would roll out like a dream, bake up perfectly crisp, and beg me to try more combinations: perhaps spelt flour with poppy seeds, or swapping in some almond flour and using almond oil in place of the sesame oil, or adding black pepper and pecorino cheese. So many possibilities. 

I cut the dough into rough squares, but you could cut it into strips, wedges, or even bake the dough in one piece and snap it into shards. These are simple enough to make impromptu to complement an appetizer or just to have a healthful, delicious snack.

Whole Wheat Black Sesame Seed Lavosh Crackers
I decided to halve Lorraine's recipe, as I only wanted enough for one evening. You can easily double this and bake it in batches.
  • ¾ cups whole wheat flour
  • 1 tablespoons black sesame seeds
  • ¼ teaspoon salt
  • ½ teaspoon natural cane sugar
  • ¼ cup warm water
  • 2 tablespoons olive oil
  • ½ teaspoon sesame oil
  1. Preheat oven to 350 Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Lightly sprinkle flour on a clean surface for kneading and rolling out the dough.
  4. In a bowl add flour, sesame seeds, salt and sugar; use a whisk to combine. Set aside.
  5. Combine warm water, olive oil, and sesame oil in a small bowl.
  6. Slowly add warm water mixture to flour mixture, using a fork to combine.
  7. Gather the dough up in your hands, pressing it to form a ball. Transfer to the lightly floured surface and knead for about 30 seconds.
  8. Using a rolling pin, roll dough into a thin, even, round or rectangle (depending on how you plan to cut the crackers) - between 1/16" and ⅛" thick.
  9. Cut into your desired shape using a sharp knife, pizza wheel (my choice), or ravioli cutter if you want a sculptured edge.
  10. Transfer dough whole or in whatever shape you've cut to your parchment lined baking sheet - leaving space between crackers if you've cut them up.
  11. Bake for 12 to 15 minutes - or up to 20 minutes if you're baking the dough whole - until the crackers are crisp and golden brown.
  12. Remove from the oven to cool completely. Serve or store in an airtight container.


WP Engine Hassle-Free Managed WordPress Hosting


Your comments make my day...