• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Between2Kitchens
  • About
  • Recipes
    • Vegetarian
    • Breakfast
    • Salads and Soups
    • Appetizers
    • Main Courses
    • Side Dishes
    • Desserts
    • Baking
    • Special Occasions
      • Easter Recipes
      • Festive Season
      • Valentine's Day
  • Chef's Pantry
    • Dough and Breads
    • Sauces and Dips
    • Dairy from Scratch
    • Condiments
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Chef's Pantry
  • Occasions
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Chef's Pantry
    • Occasions
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dough and Breads

    Spiced Lavosh Crackers Recipe

    Published: Sep 25, 2021 · Modified: May 8, 2022 by Shilpi & Etienne · 6 Comments

    Share
    Pin58
    Share
    Tweet
    58 Shares
    JUMP TO RECIPE

    A recipe for thin and crispy spiced lavosh crackers bursting with oriental flavours. Made from scratch, these delicious crackers are a must have for all cheese and wine lovers! Although these can be enjoyed on their own or with a selection of your favourite dips.

    Having a French mother and French culture, I am a great lover of cheese. Growing up, Fromage was part of every meal. At home here in Australia, we do not eat cheese every day but I still enjoy putting a cheese platter together (while sipping on a glass of wine bien sur) maybe 2-3 times a week.

    Freshly baked Spiced Lavosh crackers

    Trying to reduce my bread intake, these spiced lavosh crackers have become the perfect pairing for my cheese board. They not only have a sublime crispiness to them but they taste and smell insanely delicious due to the spices in the dough.

    Jump to:
    • WHAT IS LAVOSH?
    • HOW TO MAKE LAVOSH CRACKERS
    • FAQ'S
    • WHAT TO EAT LAVOSH CRACKERS WITH
    • Spiced Lavosh Crackers Recipe

    Read through and follow our step by step recipe for spiced lavosh crackers. They are quick to whip up and will make enough to cater for any unplanned cheese cravings.

    WHAT IS LAVOSH?

    Lavosh or lavash is a thin flatbread that originated in the Middle East. The word lavash means 'to knead'. Traditionally made with yeast and sugar, baked in a tandoor oven; nowadays the modern version, uses an oven instead.

    In commercial bakeries, the dough is rolled on a machine called a dough sheeter which makes them paper thin and extra crispy. However making them at home, we need to make sure we roll out the dough with a rolling pin, as thin as possible.

    INGREDIENTS FOR MAKING LAVOSH

    This cracker recipe is very versatile. You can add in or swap ingredients to make the recipe more suitable to your needs. For example, we mostly eat the lavosh crackers with cheese, hence we do not add any chilli flakes. But if you will be serving it with dips, you can certainly add some to the dough.

    Flour, plain all purpose flour for the dough, preferably organic.

    Whole wheat flour added in equal amount to the plain flour.

    Black and white sesame seeds toasted and added to the dough. If black sesame is not available, you can use poppy seeds instead.

    Ingredients laid out to make Spiced Lavosh Crackers

    Spices we added fennel, cumin and caraway seeds. These can be replaced with any other spices you might have at hand, like coriander or anise seeds.

    Sesame oil keeps the dough from sticking to the kitchen surface while kneading. It also adds tenderness and flavour.

    Water binds the ingredients together.

    Sea salt sprinkled over the rolled out lavosh before baking, adds a beautiful texture.

    HOW TO MAKE LAVOSH CRACKERS

    To make this spiced lavosh crackers recipe, we need to first release maximum flavour from the spices.

    SPICE MIX

    Toast the fennel, cumin and caraway seeds in a medium hot pan without any oil. Move the spices around in the pan frequently until they are toasted and become fragrant and darken slightly. They will not take long to reach this stage hence watch carefully the spices don't burn.

    Let the spice mix cool for 1-2 minutes and grind to a powder consistency with a mortar and pestle or spice grinder.

    Pan toasted spices to add to lavosh dough
    Toasted spices crusted in mortar and pestle

    Toast the sesame seeds the same way but leave them whole. Mix the sesame seeds with the spice mix

    Toast sesame seeds in a pan
    Toasted sesame seeds added to the spice mix

    LAVOSH DOUGH

    In a bowl combine the plain flour with whole wheat flour and water. Next, pour in the sesame oil, and add the spice mix into it

    Making the lavosh dough
    Making the lavosh dough

    Using a hand blender or kitchen aid with a hook attachment, bring the dough together using the machine on its lowest setting.

    Making the lavosh dough
    Making the lavosh dough

    The dough will feel wet but not sticky because of the sesame oil. Knead the dough on your kitchen surface for a few more minutes. Finally, cut the dough in six equal parts and set aside. Prepare your baking trays with baking mats or baking paper.

    Rub your rolling pin lightly with sesame oil and start rolling out a ball of dough on the baking mat or a plain kitchen surface.

    Making the lavosh dough
    Preparing the baking mat for lavosh

    Note that rolling out the lavosh dough does not require any additional flour for dusting in this recipe.

    BAKING LAVOSH

    Roll the dough thin making sure it fits the size of your baking tray. Once you are happy with the thickness, place the lavosh dough on a baking sheet (unless you rolled it out on a baking mat) and continue rolling out the remaining dough.

    Rolling out the lavosh dough using a rolling pin
    Sprinkling sea salt on rolled out lavosh dough

    Bake the lavosh at 175°C (350°F) for 15-20 minutes until golden brown and crisp.

    Rolled out lavosh dough on baking mat
    Freshly baked Lavosh on cooling rack

    Once they have cooled down you can break them into smaller pieces and serve with a dip or with your favourite cheese selection.

    AS A NOTE: I baked the sheets with lavosh one by one and found a nice brownish colour around the 18 minute mark but even the first one baked at 15 minutes was perfectly crispy.

    It all depends how thin you rolled out the dough hence I suggest you check the consistency and colour of the lavosh already after 10 minutes and decide if you want to leave them longer.

    FAQ'S

    How to store lavosh crackers?

    Store the lavosh crackers in an airtight bag or container in a dry place. Storing them correctly will not only extend their shelf life, it will also help them stay crunchy.

    Stored that way you can keep lavosh crackers for up to 1 month.

    Are lavosh crackers gluten free?

    Even so our recipe for spiced lavosh crackers is not, they can be made gluten free. So far we haven't experimented making this version.

    But occasionally we like eating seeded crackers which are gluten free naturally, you can try these mixed seed cracker recipe from a fellow blogger.

    WHAT TO EAT LAVOSH CRACKERS WITH

    Lavosh is best enjoyed on a cheese plate with condiments like this quince paste.

    Spiced lavosh crackers with cheese and wine

    These especially come handy for snacking and your entertaining needs! Here are all the ways we love to snack on these crispy crackers:

    With an easy to make creamy carrot and cashew dip or this refreshing persian yoghurt dip from Mrs Jones's Kitchen

    Or a perfectly smooth caramelised onion dip from nothangryanymore

    Serve with a middle eastern kale and zaatar shakshuka

    As a base for canapes like our beet cured salmon gravlax ,this hamachi crudo or this salmon tartare

    Instead of bread, we enjoy these crackers as a side to our roasted artichoke soup

    AS AN IDEA: Homemade lavash makes a cool DIY gift, to give friends and family for Christmas. Put them in a nice cellophane bag and tie a rustic yarn around the top with a personalized note.

    Spiced lavosh crackers served in a plate with cheese and wine

    Spiced Lavosh Crackers Recipe

    Shilpi & Etienne | between2kitchens
    A recipe for thin and crispy spiced lavosh crackers bursting with oriental flavours. Made from scratch, these delicious crackers are a must have for all cheese and wine lovers!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Cheese Condiment, Doughs
    Cuisine Middle-Eastern
    Servings 12 people
    Calories 124 kcal

    Equipment

    • baking tray
    • dough mixer
    • Rolling Pin
    • mixing bowl
    • mortar and pestle or spice grinder
    • pan

    Ingredients
     
     

    • 155 gram plain flour
    • 155 gram whole wheat flour
    • 1 tablespoon black sesame seeds
    • 1 tablespoon white sesame seeds
    • 1 tablespoon fennel seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon caraway seeds
    • 2 tablespoon sesame oil
    • 250 milliliters water
    • sea salt

    Instructions
     

    • Toast the fennel, cumin and caraway seeds in a medium hot pan without any oil. Move around in the pan frequently and toast until they become fragrant and darken slightly. It will not take long to reach that stage so watch them to keep them from burning.
    • Let the spices cool for 1-2 minutes and grind to a powder consistency with a mortar and pestle or spice grinder.
    • Toast the sesame seeds the same way but leave them whole.
    • In a bowl add the plain flour, whole wheat flour with water, spices, seeds and sesame oil. Use a hand blender or kitchen aid with the hook attachment to combine everything slowly into a dough, while the machine is set on the lowest setting.
    • The dough will feel wet but due to the sesame oil it should not stick to your fingers. Knead the dough on your kitchen surface for a few more minutes. Finally cut the dough in six equal parts and set aside.
    • Prepare your baking trays with baking mats or baking paper. Rub your rolling pin lightly with sesame oil and start rolling out a piece of dough on a baking mat or a plain kitchen surface.
    • Roll the dough thin making sure it fits the size of your baking tray. Once you are happy with the thickness place the lavosh dough on a baking sheet (unless you rolled on a baking mat) and continue rolling out the remaining dough.
    • Bake the lavosh at 175°C (350°F) for 15-20 minutes depending on your oven.
    • Once they have cooled down, you can break them into smaller pieces.

    Notes

    Store the lavosh crackers in an airtight bag or container in a dry place. Storing them correctly will not only extend their shelf life, it will also help them stay crunchy for up to 1 month.

    Nutrition

    Nutrition Facts
    Spiced Lavosh Crackers Recipe
    Amount Per Serving (30 g)
    Calories 124 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Sodium 3mg0%
    Carbohydrates 20g7%
    Fiber 2g8%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 10IU0%
    Vitamin C 1mg1%
    Calcium 34mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens
    Share
    Pin58
    Share
    Tweet
    58 Shares

    More Dough and Breads

    • No Knead Spelt bread loaf
      No Knead Spelt Bread
    • Sliced brioche loaf
      French Brioche Loaf Recipe
    • Baked cornbread out of the oven
      Gluten-Free Cornbread with Cheese Recipe
    • Flammkuchen slices on a wooden board
      Flammkuchen Recipe (Tarte Flambee)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Renu

      September 26, 2021 at 1:58 am

      5 stars
      Worth a try! Thanks

      Reply
      • Shilpi & Etienne

        September 27, 2021 at 2:14 am

        Thanks and yes you should definitely give it a try! Feel free to experiment with other herbs and spices

        Reply
    2. Sylvie

      September 28, 2021 at 12:30 am

      5 stars
      I love lavosh but have never tried to make some myself - I'll have to try next time I put together a cheese platter!

      Reply
      • Shilpi & Etienne

        October 07, 2021 at 9:56 am

        That sounds great Sylvie! Hopefully our step by step recipe will make it a breeze for you😉

        Reply
    3. Sarah

      September 30, 2021 at 2:11 am

      5 stars
      I always buy my lavosh, but now I don't have to anymore! Will be making these for my need wine and cheese night and wait for the complement to roll in!

      Reply
      • Shilpi & Etienne

        October 07, 2021 at 9:51 am

        Great to read that Sarah!! Hope you enjoy the homemade lavosh crackers!

        Reply

    Primary Sidebar

    Hi! We are Shilpi & Etienne, the Chef-Food photographer duo behind Between2Kitchens! You will find here restaurant style recipes, sophisticated for entertaining but also effortless enough for a weeknight meal! Simple, delicious, and creative, there’s something for everyone!

    More about me →

    Popular

    • Scallops baked in the shell with Garlic Butter in a baking tray
      Scallops Baked in the Shell with Garlic Herb Butter
    • Whole Baked Barramundi with Sauce Vierge
      Whole Baked Barramundi with Sauce Vierge
    • Three type of Meringue in the picture - sticks, drops and shards
      Meringue Decorations for Garnish and Plating
    • Bowl of Mustard and Dill Sauce with cured salmon canapes
      Nordic Style Easy To Make Mustard And Dill Sauce
    • Pina Colada Panna cotta topped with pineapple dices, mint leaves and toasted coconut flakes in a dessert glass
      Pina Colada Panna Cotta with Lime and Pineapple
    • Oysters three ways served in a plate
      Oyster Recipes Raw and Cooked
    • Lemon Yuzu Posset with white chocolate crumble in three verrine glasses on a round ceramic plate with three dessert spoons on the side and a bottle of Yuzu in the background
      Lemon Yuzu Posset with White Chocolate Crumble
    • Three Oven Baked Scallops with Miso and Ginger Butter in a plate with a glass of wine on the side
      Oven Baked Scallops with Miso and Ginger Butter

    Newsletter

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Between2Kitchens