Lavosh Crackers
- 10 MINS
|
- 25 MINS
|
- MAKES 8 LAVOSH
On top of being very impressive in front of your friends, making Lavosh from scratch means you can also have full control of the flavour - topped with spices and dried herbs like nigella seeds, oregano, sesame seeds, aleppo pepper and za’atar, to pair with whatever you’re serving them with.
This recipe called for pastry flour as the low gluten content really helps to achieve that crisp snap, but they can be made with plain flour in a pinch. This recipe makes 8 large lavosh, which can look amazing served as-is allowing people to break of as much as they like. But you can also break them into smaller pieces which makes them easier to store (they will stay crisp for two weeks if stored in an airtight container).
On top of being very impressive in front of your friends, making Lavosh from scratch means you can also have full control of the flavour - topped with spices and dried herbs like nigella seeds, oregano, sesame seeds, aleppo pepper and za’atar, to pair with whatever you’re serving them with.
This recipe called for pastry flour as the low gluten content really helps to achieve that crisp snap, but they can be made with plain flour in a pinch. This recipe makes 8 large lavosh, which can look amazing served as-is allowing people to break of as much as they like. But you can also break them into smaller pieces which makes them easier to store (they will stay crisp for two weeks if stored in an airtight container).
Ingredients
- 1.5 cups pastry flour
- 1 tbsp sesame seeds
- 1/2 cup warm water
- 2 tbsp olive oil
- salt
- TOPPINGS:
- Dried oregano
- Nigella seeds
- Aleppo pepper
- Za'atar
- Salt
Steps
- Heat a fan-forced oven to 170C. In a large bowl, combine flour, sesame seeds, and a pinch of salt and then make a well. Tip water and olive oil into the well and use a fork to gradually mix the oil and water, gradually incorporating flour until a dough forms.
- Tip onto a clean surface and bring together with your hands, kneading lightly until just incorporated.
- Separate the dough into 8 equal parts. It will be a little sticky, so roll out each piece of dough between two pieces of baking paper until very thin (1mm). Peel back the top layer, sprinkle on some nigella seeds and dried oregano (or whatever you like!), then lay the paper back down and lightly roll over it again to embed the toppings.
- Peel the top piece of paper off and transfer to an oven tray. Bake for 22-25 minutes until golden and crisp. Allow to cool completely before serving. You can serve the lavosh as they are or break them up into small shards to store more easily.
