📝 About This Recipe
Originating from the ancient culinary traditions of Armenia, Lavosh is a stunningly thin, crisp flatbread that serves as the ultimate canvas for your favorite dips and cheeses. This version creates a shatteringly crisp texture paired with the nutty aroma of toasted sesame and the mysterious, onion-like notes of nigella seeds. It is a sophisticated addition to any charcuterie board, offering a rustic elegance that store-bought crackers simply cannot replicate.
🥗 Ingredients
The Dough Base
- 2 cups All-purpose flour (plus extra for dusting)
- 1/2 cups Whole wheat flour (for a nutty depth)
- 1 teaspoon Granulated sugar
- 1 teaspoon Kosher salt (fine grain)
- 3 tablespoons Extra virgin olive oil (high quality)
- 2/3 cups Warm water (approx. 105°F)
- 1 tablespoon Honey (liquid)
The Toppings & Finish
- 1 large Egg white (beaten with 1 tsp water)
- 2 tablespoons White sesame seeds (un-toasted)
- 1 tablespoon Nigella seeds (also known as kalonji)
- 1 teaspoon Flaky sea salt (such as Maldon)
- 1/2 teaspoon Dried thyme (optional)
- 1/4 teaspoon Smoked paprika (for a hint of color and warmth)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and kosher salt until well combined.
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2
Create a well in the center of the dry ingredients. Pour in the warm water, olive oil, and honey.
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3
Using a sturdy spatula or your hands, gradually bring the flour into the liquid until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes. The dough should become smooth, elastic, and no longer sticky.
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5
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest for 30-45 minutes at room temperature to relax the gluten.
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6
Preheat your oven to 375°F (190°C). If you have a baking stone, place it in the oven now; otherwise, prepare two large rimless baking sheets with parchment paper.
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7
Divide the rested dough into 4 equal portions. Work with one piece at a time, keeping the others covered to prevent drying.
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8
On a piece of parchment paper, roll the dough out as thin as possible. It should be translucent and almost paper-thin, roughly a 10x12 inch rectangle.
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9
Lightly brush the surface of the rolled dough with the beaten egg white mixture. This acts as the 'glue' for your seeds.
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10
Evenly sprinkle a combination of sesame seeds, nigella seeds, flaky salt, and a pinch of paprika over the dough.
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11
Gently run the rolling pin over the seeds one last time to press them firmly into the dough.
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12
Slide the parchment paper onto the baking sheet. You can bake the sheet whole for 'shatter' style crackers or use a pizza cutter to pre-cut into clean rectangles.
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13
Bake for 12-15 minutes, rotating the pan halfway through, until the lavosh is golden brown and crisp to the touch.
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14
Remove from the oven and slide the parchment onto a wire rack. The crackers will continue to crisp up as they cool completely.
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15
Once cooled, break into large, rustic shards and store in an airtight container for up to one week.
💡 Chef's Tips
The secret to perfect Lavosh is rolling the dough thin enough that you can almost see through it; use a pasta roller if you have one for ultra-consistent results. If the dough keeps springing back while rolling, let it rest for another 10 minutes to further relax the gluten. Don't skip the honey; it provides just enough sugar to help the crackers achieve that beautiful golden-brown caramelization. Avoid over-topping with seeds, as too many can weigh down the thin dough and prevent it from crisping properly. If your crackers feel slightly soft after cooling, pop them back into a 300°F oven for 5 minutes to drive out any remaining moisture.
🍽️ Serving Suggestions
Serve alongside a creamy roasted garlic hummus or a smoky baba ganoush. Pair with a sharp aged cheddar or a creamy goat cheese drizzled with honey. Include on a Mediterranean mezze platter with kalamata olives, feta, and marinated artichokes. Accompany with a crisp white wine like a Sauvignon Blanc or a dry Sparkling Rosé. Use large shards as a sophisticated 'garnish' standing upright in a bowl of chilled gazpacho.