Lavosh Recipe

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

Salt: Enhances the flavor of the lavosh.

Olive oil: Adds richness and helps in achieving a crispy texture.

Water: Combines with the flour to form the dough, ensuring the right consistency.

When rolling out the dough, ensure it is as thin as possible to achieve a crisp texture. Use a rolling pin and sprinkle flour on the surface to prevent sticking. If the dough is too thick, the lavosh will be more like a cracker than a delicate flatbread.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: Suitable for those with gluten intolerance or celiac disease, though the texture may vary.

• salt - Substitute with sea salt: Provides a more complex flavor profile.

• salt - Substitute with kosher salt: Has a coarser texture and is less salty by volume, so you might need to adjust the amount.

• olive oil - Substitute with canola oil: A neutral-flavored oil that works well in baking and has a similar fat content.

• olive oil - Substitute with melted coconut oil: Adds a slight coconut flavor and is solid at room temperature, which may affect the texture.

• warm water - Substitute with milk: Adds a richer flavor and softer texture to the dough.

• warm water - Substitute with vegetable broth: Adds a subtle savory flavor, enhancing the overall taste of the lavosh.

• Allow the lavosh to cool completely before storing. This ensures that any residual heat doesn't create moisture, 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. Avoid storing near the stove or any other heat sources to maintain the crispiness.
• For longer storage, consider freezing. Place the lavosh in a zip-top freezer bag, removing as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. Lavosh can be frozen for up to 3 months.
• When ready to use, thaw the lavosh at room temperature. If it loses some of its crispiness, you can reheat it in the oven at 300°F (150°C) for a few minutes.
• Avoid storing lavosh with high-moisture foods like fresh fruits or vegetables, as this can lead to sogginess.
• For added flavor, consider storing with a small sachet of herbs like rosemary or thyme to infuse a subtle aroma.

• Preheat your oven to 350°F (175°C). Place the lavosh on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 5-7 minutes until it’s warm and crispy.

• Use a toaster oven set to medium heat. Place the lavosh directly on the rack and toast for 3-4 minutes. Keep an eye on it to avoid burning.

• For a quick method, use a microwave. Place the lavosh on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Note: This method may make the lavosh slightly softer rather than crispy.

• If you have a grill, preheat it to medium heat. Place the lavosh on the grill for about 1-2 minutes on each side. This will give it a nice, smoky flavor while reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the lavosh in the skillet and heat for about 1-2 minutes on each side until warm and slightly crispy.

• Oven: Preheat to 375°F (190°C) to bake the lavosh until golden brown.

• Mixing bowl: Combine the flour and salt, then mix in the olive oil and warm water to form the dough.

• Rolling pin: Roll out the dough thinly on a floured surface to achieve the desired thickness.

• Baking sheet: Place the cut dough shapes on this for baking.

• Knife: Cut the rolled-out dough into your desired shapes.

• Measuring cups: Measure out the flour and warm water accurately.

• Measuring spoons: Measure the salt and olive oil precisely.

• Flour sifter: Optional, but useful for ensuring the flour is lump-free before mixing.

• Pastry brush: Optional, for brushing olive oil on the dough before baking for extra crispiness.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This reduces prep time and ensures a smooth cooking process.

Use a food processor: Mix the flour, salt, olive oil, and water in a food processor to quickly form the dough.

Roll dough on parchment: Roll the dough directly on parchment paper. This makes transferring to the baking sheet quicker and easier.

Batch baking: Cut the dough into shapes and bake multiple lavosh pieces at once to save time.