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Sesame & Cumin Lavosh

Did you know lavosh is easy to make at home? This thin Middle Eastern cracker bread is the perfect addition to cheese boards.

Did you know lavosh is easy to make at home? This thin Middle Eastern cracker bread is the perfect addition to cheese boards.

Homemade crackers are a wonderful thing. I always like to have a stash on hand for unexpected questions. Lavosh or lavash,

Lavosh or lavash, however, you pronounce it, is something I used to buy but did you know it’s so easy to make at home?

I remember watching Annabel Langbein’s The Free Range Cook tv show seeing her making Lavosh and thinking “Wow, that looks surprisingly easy”. I bookmarked the recipe, as I do every time I see a great recipe I want to try, however, it wasn’t until many months later I actually came to try making my own.  The reason? Well, I have so many recipes bookmarked that if I cooked every day for the next 30 years I probably still wouldn’t get through them all.

These Sesame and Cumin Lavosh are well worth your time. It’s simply a matter of mixing all the ingredients together in a bowl and then dividing the dough into 4, rolling it out as thinly as you can manage, cutting and then baking.  That’s it.  Even better, you can customise your own flavourings, as I did, with Sesame, Quinoa Flakes and Cumin.

The only difficulties I had was getting the dough thin enough without also tearing it when I went to cut it. Annabel suggests rolling the dough out until it’s almost see through, and having tried baking batches of various thicknesses, if you are simply going to eat the Lavosh on their own then yes, that is the best way to go.  But if you are planning on topping them with cheese or dips I feel the Lavosh needs to be a bit thicker.  Firstly it needs to be able to support the toppings, and secondly, if it’s too thin, well, you don’t really get to taste the delicious Lavosh.  When you try making your own try batches of different thicknesses to work out what you like best.

Have you tried making your own Lavosh at home?

 

Did you know lavosh is easy to make at home? This thin Middle Eastern cracker bread is the perfect addition to cheese boards.

Sesame & Cumin Lavosh

Adapted from Annabel Langbein's The Free Range Cook
4.6 from 5 votes
Print Pin Rate
Course: Appetiser
Servings: 24 crackers
Author: Jennifer Schmidt

Ingredients

Instructions

  • Preheat the oven to 165 celsius (330 Fahrenheit) and line 2 trays with baking paper.
  • In a mixing bowl stir together the flours, sesame seeds, quinoa flakes, cumin and salt. In a jug combine the oils and water together and add to the dry ingredients and mix into a soft dough.
  • Divide the dough into 4 and roll out between two sheets of baking paper, or a lightly floured workbench as thinly as possible. Cut into you desired shapes and place on the baking tray.
  • Brush the Lavosh lightly with oil and sprinkle with flaky salt. Bake until crisp and golden – about 12-18 minutes. Allow to cool fully then store in an airtight container.
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Reader Interactions

Comments

  8. I’m exactly the same – I’ve got enough recipes bookmarked to last me well into my retirement 🙂 This looks gorgeous – I love serving lavosh or similar crisp breads with drinks. I’m not sure how easily I can get hold of quinoa flakes either – do they add flavour or is it just a texture thing?

    Reply

    • The quinoa flakes are so fine they don’t really add texture, I just have a bit of an obsession with quinoa flakes lately. You could certainly skip them and increase the sesame seeds, as per Annabel’s original recipe, or you could substitute them with poppy seeds, which I think would be lovely.

      Reply

  10. Oooh yay! Love lavosh and we have cheese and crackers for supper quite often actually. Making your own, as my Mum says, is always best even if you can get it from the supermarket for $2 in 2 minutes, because you know what’s in the home made version. WIll be trying the recipe sans cumin. Thanks!

    Reply

    • Sounds like you have a very wise Mum Martyna 😀 I definitely prefer to make my own and know 100% of the ingredients that have gone into it. The less chemicals the better.

      Reply

    • There are so many delicious and inspiring recipes out there it’s hard not to end up with an overflowing list isn’t it? Managing them on Pinterest is a great idea. I use Paprika which is an iPad and Mac app. I love that you can easily search the database and find recipes by ingredient.

      Reply

  14. Lavosh would go perfect with an avocado pate that I make, not sure if I can get quinoa flakes but I do have some rice flakes… would that be a good substitute? 🙂

    Reply

  16. For some reason I always purchase lavosh and never thought to make them myself! What a delightfully easy recipe with fantastic results!

    Reply

  19. What a wonderful recipe! Your lavash looks so delicious! I really must try this recipe. Isn’t the food blog world fabulous – so many recipes. Only one drawback – we have only so much time. This is one I will make time for!

    Reply

  21. These look divine and the flavor is filling my office as I type. Not sure if I will try this or not as rolling the dough really think scares me, but I may have to buck up to the challenge! Thanks for sharing.

    Reply

  22. This is something I’ve never tried to make myself, but I adore anything with cumin in it, or sesame for that matter, so it will go on my (quite long) list of things I must get around to making. Thanks Jen.

    Reply

  23. Hi! I found your blog through Very Good Recipes, and I like it very very much! your recipes are wonderful as well as pictures. I never had lavosh before, but I will try your recipe for sure! Ciao! Francesca from BurroeZucchero (Bologna, Italy).

    Reply

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