Lavosh Recipe

All-purpose flour: This is the main ingredient that forms the base of the dough, providing structure and texture.

Salt: Enhances the flavor of the lavosh, making it more savory and delicious.

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

Warm water: Activates the flour and helps to bind the ingredients together to form the dough.

When rolling out the dough, make sure to use a light dusting of flour on both the surface and the rolling pin to prevent sticking. Aim for an even thickness to ensure uniform baking. If the dough starts to spring back, let it rest for a few minutes to relax the gluten before continuing to roll.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used to achieve a similar texture.

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

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control in terms of seasoning.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil.

• olive oil - Substitute with coconut oil: Coconut oil adds a slight sweetness and can be a good alternative for a different flavor profile.

• warm water - Substitute with milk: Using milk instead of water can add richness and a slight sweetness to the dough.

• warm water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the dough.

• Allow the lavosh to cool completely before storing. This prevents any residual heat from creating moisture, which can make the crackers soggy.
• Store the lavosh in an airtight container to maintain its crispiness. A metal tin or a glass jar with a tight seal works best.
• If you want to add a touch of flavor, place a small piece of parchment paper between layers and sprinkle a bit of sea salt or herbs.
• Keep the container in a cool, dry place away from direct sunlight. The pantry or a kitchen cabinet is ideal.
• For longer storage, you can freeze the lavosh. Place the cooled crackers in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
• When ready to use, remove the desired amount from the freezer and let it come to room temperature. You can also re-crisp them in a preheated 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 this can introduce unwanted moisture.
• If you notice any loss of crispiness, you can always pop the lavosh back in the oven for a few minutes to restore its crunch.

• Oven Method: Preheat your oven to 350°F (175°C). Place the lavosh on a baking sheet lined with parchment paper. Heat for 5-7 minutes until it regains its crispiness. Keep an eye on it to avoid burning.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Arrange the lavosh in a single layer on the toaster oven tray. Toast for 4-6 minutes, checking frequently to ensure it doesn't overcook.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the lavosh in the skillet and heat for 1-2 minutes on each side until warmed through and crispy. This method works best for smaller pieces.

• Microwave Method: Place the lavosh on a microwave-safe plate. Cover with a damp paper towel to prevent it from becoming too hard. Microwave on high for 20-30 seconds. Note that this method may not retain the original crispiness as well as other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the lavosh in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

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

• Large bowl: Utilized to combine the flour and salt, and to mix the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the salt and olive oil.

• Rolling pin: Used to roll out the dough into thin sheets.

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

• Parchment paper: Lined on the baking sheet to prevent the dough from sticking.

• Floured surface: A surface dusted with flour to knead and roll out the dough.

• Knife: Handy for dividing the dough into small portions.

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

Pre-measure ingredients: Measure out the flour, salt, olive oil, and water before starting to streamline the process.

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

Batch rolling: Roll out multiple portions of dough at once to save time.

Preheat the oven early: Turn on the oven before you start making the dough so it's ready when you are.

Use parchment paper: Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.