Lavosh (Lavash) recipe

Lavosh cooling - nearly ready to eat!

Lavosh (sometimes Lavash) crisp bread recipe

This is surprisingly easy to make and is a great alternative to store-bought equivalents (which will likely have a whole series of additives that sound more like a chemistry set than food).  We use them for dips, with cheese, or just on their own as a tasty snack. 

In their simplest form you just need 4 ingredients: -

·        2 cups flour (wholemeal flour gives a pleasant nutty flavour)

·        1/3 cup extra virgin olive oil

·        2/3 cup of Water

·        1 Teaspoon Salt

·        Optional: 2 Tablespoons herbs and / or seeds

However you can spice them up (Try Cumin, Oregano, Rosemary, or Chilli) and / or add some small seeds (Try Sesame, Poppy, or Fennel) and / or mix in some Parmesan cheese.

Combine dry ingredients in a bowl and mix well.  In a separate bowl whisk the water and olive oil together and then add to the dry ingredients, stirring to form a soft pliable dough.  Divide the dough into 3 pieces and roll each out on a lightly floured board as thinly as possible (approx 1- 2mm thick).  Cut into strips or rectangles and place onto a baking tray.  Bake at 180 C for about 10 mins or until golden brown (might need a bit longer if thicker or a bit shorter if thinner).

Straight out of the oven