Lavosh Recipe

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

Salt: Enhances the flavor of the lavosh.

Water: Helps to bind the ingredients together and form the dough.

Olive oil: Adds richness and helps to create a smooth, pliable dough.

When rolling out the dough, aim for an even thickness to ensure consistent baking. Use a rolling pin and rotate the dough frequently to maintain a circular shape. 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, though it may make the lavosh slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used, though the texture may vary.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, which can enhance the taste of the lavosh.

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

• water - Substitute with sparkling water: Sparkling water can make the lavosh lighter and crispier due to the carbonation.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar fat content, making it a good alternative.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and has a similar fat content, though it will solidify at cooler temperatures.

• Allow the lavosh to cool completely before storing. This prevents condensation, which can make the crackers soggy.
• Store the 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. This helps maintain the crispiness of the lavosh.
• For longer storage, consider freezing. Place the lavosh in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• When ready to use, thaw the lavosh at room temperature. If they lose some of their crispiness, you can reheat them in the oven at 300°F (150°C) for a few minutes.
• Avoid storing lavosh with moist foods like fresh vegetables or fruits in the same container, as the moisture can make the lavosh soft.
• If you want to add a bit of flavor before storing, lightly brush the lavosh with olive oil and sprinkle with herbs or spices. Allow them to cool again before storing to ensure they remain crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lavosh on a baking sheet.
  3. Lightly mist the lavosh with water to prevent it from drying out.
  4. Heat for about 5-7 minutes or until it becomes crispy again.
  5. Let it cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the lavosh in the skillet.
  3. Heat for 1-2 minutes on each side, pressing down gently with a spatula to ensure even reheating.
  4. Remove from the skillet and let it cool slightly before serving.

• Microwave Method:

  1. Place the lavosh on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it from drying out.
  3. Microwave on medium power for 20-30 seconds.
  4. Check for desired warmth and crispiness, and let it cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the lavosh directly on the rack or on a small baking sheet.
  3. Heat for 3-5 minutes or until it becomes crispy.
  4. Let it cool slightly before serving.

• Oven: Used to preheat and bake the lavosh at the specified temperature.

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

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

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

• Floured surface: Used to knead the dough and prevent it from sticking.

• Rolling pin: Used to roll out the dough balls as thin as possible.

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

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

• Knife: Used to divide the dough into small balls.

• Cooling rack: Used to cool the baked lavosh before serving.

Preheat efficiently: Start preheating the oven while you gather your ingredients to save time.

Use a food processor: Mix the flour, salt, water, and olive oil in a food processor for faster dough preparation.

Batch rolling: Roll out multiple dough balls simultaneously to speed up the process.

Use a pasta machine: If available, use a pasta machine to roll the dough thinly and evenly.

Prepare baking sheets: Line your baking sheets with parchment paper in advance to streamline the process.