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Lavosh Crackers
Lavosh crackers recipe
- 1 cup plain/all purpose flour 150g
- ¼ tsp fine salt plus extra for sprinkling
- 3 tbsp olive oil divided
- ¼ cup water plus more if needed
- 1 tsp za’atar spice blend see notes
- ¼ tsp ground cumin
- Preheat oven to 190c (375F) and set aside 2 baking trays (see notes).
- Combine za’atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside.
- In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
- Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 tsp at a time). Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
- Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need.
- Divide this ball of dough into three even-ish portions.
Working with one portion at a time, roll out the dough as thinly and evenly as you can – about 1-2 mm thick. See images in the post above.
- Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares etc) then place the crackers on a baking tray. You don’t want them to overlap, but they also won’t spread as they cook.
- Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za’atar and cumin.
- Finally sprinkle with fine salt to taste and bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray.
- Dividing the dough into 3 portions definitely makes it easier to manager to rollout.
- The crackers don’t spread, they can be placed closely together on a baking tray.
- I didn’t have Za’atar on hand (blend of thyme, roasted sesame, sumac, salt, caraway, fennel, coriander and dill) I used Italian seasoning instead.
- Store in an airtight container when cool.
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