Lavosh Crackers (or Lavash) are thin, crunchy flatbread crackers that some say originated in Armenia, and others say began in Iran. Either way they are very easy to make and addictively tasty.
When Lorraine posted her version of these, I I bookmarked the recipe immediately. I wanted to try a whole grain version and thought the recipe looked amenable 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. (I like the frilly edge this pasta cutter makes.) Note that you'll want to roll the dough evenly and very thin, between 1/16" to ⅛", to ensure that your crackers are snappy crisp.
Serve With:
These Lavosh Crackers are simple enough to make impromptu to complement an appetizer or just to have a healthful, delicious snack. Here are some great pairings if you plan to serve them at a party or other gathering.
- White Bean Hummus (Spreading this creamy dip, made with tahini, on these crackers, deliciously accentuates their sesame flavor.)
- Tzatziki (Always a crowd pleasing dip with homemade Pita Bread or these crackers.)
- Baba Ganoush (This creamy, smoky eggplant dip is a perfect pair with these crackers and some cucumber slices.)
- Crab Salad (Instead of serving it in a bowl, why not pile crab salad high on these crackers? Fancy and fabulous party fare!)
- Shrimp Salad (Ditto the above recommendation!)
- Green Olive Tapenade (Made in just 10 minutes with your food processor!)
How to Make Lavosh Crackers
Step 1: Add dry ingredients to a large bowl (flours, salt, sugar, sesame seeds).
Step 2: Whisk dry ingredients together and mix in warm water and oils with a fork until combined.
Step 3: Gather dough into a bowl and transfer to lightly floured work surface. Knead 30 seconds, then roll into a very thin rectangle (1/16" to ⅛").
Step 4: Cut into crackers of desired shape and size and transfer to a parchment lined baking sheet. Bake at 350˚F until crisp and golden brown, 12 to 20 minutes depending on shape and size of crackers. Transfer to cooling rack and cool completely before serving.
Recipe Video
Lavosh Crackers
Ingredients
- 1 cup white whole wheat flour 120g
- ½ cup all purpose flour 72g
- 2 tablespoons sesame seeds white or black
- ½ teaspoon fine sea salt
- 1 teaspoon granulated sugar
- ½ cup warm water
- ¼ cup olive oil
- 1 teaspoon sesame oil
Instructions
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper.
- Lightly sprinkle flour on a work surface for kneading and rolling out the dough.
- Add flours, sesame seeds, salt and sugar to a large bowl and whisk to combine.
- Combine warm water, olive oil, and sesame oil in a small bowl. Slowly warm water mixture to flour mixture, using a fork to combine.
- Gather the dough up in your hands, pressing it to form a ball. Divide dough in half.
- Transfer one half of dough to prepared work surface and knead for about 30 seconds and flatten into a rough rectangle. With a rolling pin, roll dough into a thin, even rectangle between 1/16" and ⅛" thick.
- Leave dough whole or cut into your desired shape using a sharp knife, pizza wheel, or pasta cutter (my choice) if you want a sculptured edge.
- 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.
- 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. Remove from the oven to cool completely.
- Meanwhile, as crackers bake, repeat kneading, rolling and cutting the remaining dough and bake once you've removed the first batch.
- Serve or store in an airtight container at room temperature for up to one week.
Notes
- The thinner you roll the dough, the crispier your crackers will be. Take care not to burn it if you've rolled your dough very thin. And if you've rolled your dough thicker (⅛") be sure that the crackers are golden brown before taking them out of the oven to ensure that they'll be crisp and not chewy.
- Note that the cooking time is for 2 batches. If you just want 1 batch, you can divide this recipe in half without any problems.
Lavash was one of those kinds of bread you could easily buy in every store when we lived in Russia. There are numerous ways of using it. I would often make a lunch wrap or make crispy wages in the oven from a store-bought lavash (Nice crunchy addition to a salad!) But lavash from scratch? That’s awesome!
I'd love to hear more about your time in Russia, Ben! Thank you for your sweet comment. 🙂
Oh, these are gorgeous! What a beautiful addition to a cheese tray!!
Thank you so much, Liz!
Marissa, salty crispy snacks are my weakness! These look just perfect! Love all the flavor possibilities!
I have never heard of lavosh crackers, but after reading your post and looking at the step-by-step now I NEED to try them. I would love to serve them up with some hummus! Homemade crackers are such a treat!
I can't wait for you to try them, Katherine! I agree, such a treat!
I absolutely love lavosh crackers!! They are soooo addictive - that shatteringly thin and crisp texture gets me every time! Not to mention, they are absolutely delicious with just about anything! The last (and only) time I made them was in culinary school and that was ages ago! Needless to say, I don't remember how to make them at all (oops!). Thanks to you and this brilliant recipe, I don't have to remember a thing (yay!). I can't wait to try your recipe! Honestly, this lavosh looks WAY better than the one of my culinary school past! I'm very excited about this!
Pinned!
P.s. I hope you and your family have a wonderful holiday!
Thank you so much, Cheyanne! I hope that you and your family have a wonderful holiday too!
Homemade crackers are the best! Can’t wait to try these!
I love to hear that, Paula! Thank you.
Such a lovely addition to a holiday board! They looks super crispy! I bet I could snack on just these and eat 'em like chips 😉
Thank you so much, Dawn!
I love homemade crackers!! I haven't made them in ages, and this recipe is totally inspiring me to bake up a batch sometime during the holidays. The sesame in here sounds delicious, but I agree that there are so many possibilities in the flavor department. These would be perfect for a holiday appetizer party!
Thank you, David! I hope you give them a try!
I love making homemade crackers Marissa! And these look so easy and delicious. Perfect for the holiday cheeseboard!
So much better than what comes from a box! Thanks, Mary Ann!
I love how easy this dough is to work with. Your video is so helpful. Now I need to get a dip going. 🙂 ~Valentina
I'm so glad you found the video helpful, Valentina. It's one of those doughs that you almost need to see to believe how easy it is to work with! I'd love to hear about the dip you pair with them! xo
They look so evenly thin and crisp! Great to serve with some homemade avocado dip 🙂
Love the way you think, Angie! Thank you.
Fast, flexible, forgiving, and fabulous! Thank you for sharing. Used sesame and anise seeds, and subbed some white flour and stone ground cornmeal for the whole wheat flour.
Yum! Sounds like a great riff on the recipe...
SK brought these to my dinner party and they were indeed fabulous!! I have not made them yet, but I have been dreaming about them . . .
Homemade crackers are about a thousand times better than store-bought crackers, and these crackers look particularly wonderful.
So true. Most store-bought crackers are bland and flavorless. Why is that? Thank you!
I have never tried making crackers, but you've sold me on this recipe! They sound so wonderfully savory and crisp.
Thank you, Kate! I hope you'll give them a try. 🙂
Marissa, I'm so pleased that you liked this and your version sounds divine! Isn't the dough a cinch to work with? And I'm with you, the possibilities are endless! 😀
You are a constant source of inspiration, Lorraine!