What’s Cooking?…Lavosh Crackers

Lavosh Crackers.

Recently, after a discussion with Marion about biscuits and crackers, I realised how many of them are imported.  I’ve never been that fond of them anyhow.  It might be better to eat cardboard but… it got me thinking about making a home made cracker biscuit which would have a lot more flavour and be more nutritious.  Cracker biscuits haven’t always come out of boxes, have they?

Coincidently, on a recent trip to Sydney we were fortunate enough to attend one of the posh restaurants on the Woolloomooloo Wharf.  At the end of the meal we were graced with a cheese board accompanied by rustic Lavosh Crackers.  They were okay.  I loved the idea, but the flavour was dull.  I decided when I got home that I could make some of these and they would be better.  So together these events inspired me to come up with something that can be made at home easily, is delicious and nutritious and looks a knockout on the cheese board.

And as promised Bronwyn, here is the Lavosh Crackers

This is how I do it.

Ingredients for the dough

100 mLs Olive Oil
100 mLs Honey
3 cups strong white bread flour ( I use Lauke Crusty White)
3 teaspoons yeast
1 cup water



Put all ingredients into the mixing bowl and using a dough hook mix on low speed for about 10 minutes.  Turn off and allow mixture to stand for two hours.  After the dough has rested.  Divide into at least 12 portions.
Ingredients  For the rolling
2 tablespoons dried oregano
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons poppy seeds
2 tablespoons freshly ground black pepper

1 tablespoon salt

1 cup bread flour

Mix the dry seed and seasoning ingredients together. Put 1 tablespoon of seed mix to 1 tablespoon of bread flour mix on clean beach or bread board.   Set oven to 180 degrees Celsius.

DivIde the dough into 12 equal pieces.  Take  one of the rounds of dough and roll out thinly on the seed and flour mix.   Continue in the same manner until all the rounds are done.  It should be like a very thin pizza. 1-2 mm thick.  Almost transparent.

Bake them on trays lined with baking paper for about 8 minutes, until golden and crisp on the edges.  Cool on a wire rack.  Break into uneven shards to serve.  One thing I found interesting about this Lavosh is – it’s very satisfying.  Maybe it’s the seeds!   The Lavosh will keep for 2-3 weeks in an airtight container.  If they become soft, refresh in the oven for a couple of minutes or in the microwave for about 45 seconds.  Use anytime you would use a cracker biscuit 🙂

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