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.
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.
- 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
- 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.
- 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.