Lavosh crackers

Lavosh crackers

By
From
New Middle Eastern Food
Makes
20
Photographer
Mark Roper

Lavosh—reputedly of Armenian origin—are crisp and delicate with just a hint of dill. They come in many shapes, and may be sprinkled with sesame, caraway or poppy seeds. I like to make them into elongated triangles, which is easy to do by simply cutting a long rectangle in half from corner to corner. Lavosh are a great addition to any cheese board, and we also serve them with dips and spreads.

It’s important that the dough is rolled out paper thin, so that you end up with light and crisp crackers. If you happen to have a pasta machine, all the better—just feed the dough through each of the settings until you reach the finest one.

Ingredients

Quantity Ingredient
250g bakers’ flour
1 teaspoon sea salt
1 teaspoon caster sugar
1/2 teaspoon dill seeds
30g unsalted butter
150ml milk
1 free-range egg
1 tablespoon milk, additional
sesame, caraway or poppy seeds

Method

  1. Combine the flour, salt, sugar and dill seeds in a large bowl and rub in the butter. Use your hands to mix in the milk until the mixture comes together as a ball of dough. Knead for 5 minutes, then cover with plastic wrap and leave to rest for a minimum of 1 hour or overnight.
  2. Preheat the oven to 150ºC and line baking trays with baking paper.
  3. Cut the dough into quarters, and work with one piece at a time (keep the rest wrapped). On a lightly floured surface, roll out the dough until paper thin, or use a pasta machine, working through the settings. Transfer the sheet of dough to a work surface, then cut it into long strips about 6 cm wide, and carefully transfer these to the prepared baking tray. Lightly beat the egg with the extra milk, then brush each strip of dough with this. Sprinkle the dough with seeds of your choice and allow to air-dry for about 5 minutes.
  4. Cut each strip into triangles, rectangles or squares and bake for 10–15 minutes until golden and crisp, then transfer to a wire rack to cool. Repeat with the remaining dough. When all the crackers are cold, store them in an airtight container.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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