Lavosh Recipe

Flour: The base of the dough, providing structure and texture.

Salt: Enhances the flavor of the bread.

Olive oil: Adds richness and helps create a tender texture.

Water: Combines with the flour to form the dough.

Sesame seeds: Optional topping that adds a nutty flavor and crunch.

When rolling out the dough, make sure to use a rolling pin and apply even pressure to achieve a uniform thickness. This ensures that the lavosh bakes evenly and becomes perfectly crispy. If the dough starts to stick, lightly dust the surface and the rolling pin with flour.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is a good alternative for those avoiding olive oil.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute.

• warm water - Substitute with milk: Using milk can add a richer flavor and a softer texture to the lavosh.

• sesame seeds - Substitute with poppy seeds: Poppy seeds provide a similar crunch and a slightly different flavor, making them a good alternative topping.

• sesame seeds - Substitute with flax seeds: Flax seeds add a nutty flavor and extra fiber, making them a nutritious topping choice.

• Allow the lavosh to cool completely before storing. This prevents condensation, which can make the crackers soggy.
• Store the cooled lavosh in an airtight container. A cookie tin or a glass jar with a tight-fitting lid works perfectly.
• Keep the container in a cool, dry place, away from direct sunlight. The pantry or a kitchen cabinet is ideal.
• For longer storage, consider freezing the lavosh. Place the cooled crackers in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the lavosh to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the lavosh at room temperature. For extra crispiness, reheat in a preheated oven at 300°F (150°C) for a few minutes.
• Avoid storing lavosh with other moist foods like fruits or vegetables, as this can affect their texture.
• If you notice any loss of crispness, a quick bake in the oven can help restore their crunch.

• Preheat your oven to 350°F (175°C). Place the lavosh on a baking sheet and cover it loosely with aluminum foil to prevent it from becoming too crispy. Heat for about 5-7 minutes or until warmed through.

• Use a toaster oven set to 350°F (175°C). Place the lavosh directly on the rack or on a small baking tray. Heat for 3-5 minutes, checking frequently to avoid over-crisping.

• For a quick method, use a microwave. Place the lavosh on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Note that this method may make the lavosh slightly softer.

• If you have a stovetop griddle or a large skillet, heat it over medium heat. Place the lavosh directly on the griddle or skillet and warm for about 1-2 minutes on each side, pressing gently with a spatula to ensure even heating.

• For an added touch of flavor, brush the lavosh lightly with olive oil and sprinkle with a pinch of sea salt before reheating in the oven or toaster oven. This will enhance the crispiness and add a subtle, savory note.

• Oven: Used to preheat to 375°F (190°C) and bake the lavosh until golden and crispy.

• Large bowl: Used to combine the flour and salt, and mix in the olive oil and warm water to form a dough.

• Measuring cups: Used to measure out the flour and warm water accurately.

• Measuring spoons: Used to measure the salt and olive oil.

• Mixing spoon: Used to mix the ingredients together until a dough forms.

• Floured surface: Used to knead the dough until smooth.

• Rolling pin: Used to roll out the dough into thin portions.

• Baking sheet: Used to place the rolled dough for baking.

• Parchment paper: Used to line the baking sheet to prevent sticking.

• Sesame seeds: Optional topping to sprinkle on the dough before baking.

• Cooling rack: Used to let the baked lavosh cool before breaking into pieces.