Lavosh
Submitted by Golden
Armenian lavosh flatbread with a simple yeast dough rolled thin, topped with sesame or poppy seeds, and baked crisp. Ancient cracker bread, perfect for cheese boards and dips.
YIELD
1 batchPREP
1 hrsCOOK
20 minREADY
1 hrsLavosh is the Armenian flatbread that’s been on Middle Eastern tables for thousands of years. This version bakes up crisp and cracker-like, but it can be eaten soft right out of the oven if you prefer. Either way, it’s the kind of bread that makes cheese boards, dips, and Mediterranean spreads feel proper.
The dough is remarkably simple. Yeast, sugar, warm water, flour, and melted butter get mixed into a soft, spongy dough that rises for 45 minutes. No kneading to speak of, which keeps the final texture tender and cracker-like instead of chewy like pita.
Rolling the dough out paper-thin (about ¼ inch) before baking is what gives you that signature lavosh shatter. A quick wipe of cool water on the surface before topping with sesame seeds or poppy seeds helps them stick through the bake without falling off when you lift the crackers.
Baked on the bottom rack at 350°F (180°C) for 20 minutes, the lavosh comes out a pale golden brown and crackles when you break it. Store in an airtight container for up to a week.
Kitchen Tips
- Check your water temperature at 115°F (46°C) for the yeast bloom. Too hot and you kill the yeast, too cool and it won’t activate properly.
- Roll the dough as thin as you can manage without tearing. Thicker rounds bake softer and chewier, which isn’t traditional.
- Use a pastry brush to apply the water before seeding. A sloppy wipe with your hands creates unbaked wet spots.
- Rotate the trays halfway through baking. Ovens have hot spots, and uniform color matters for a crisp bake.
Variations
- Add minced fresh garlic and za’atar to the seeds for a Middle Eastern herb version.
- Swap sesame for nigella seeds, poppy seeds, or a blend of both for visual and flavor variety.
- Brush the rolled dough with olive oil instead of water for a richer, more flavorful crust.
Ingredients
Directions
Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and ¼ cup of the warm water. Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume.
Measure your flour into a mixing bowl, and make a well in the center of the flour. Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast.
Mix the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.
Preheat your oven to 350℉ (180℃).
When the dough has risen, place it on a lightly floured surface and divide it into six equal parts. With a lightly floured rolling pin, roll each part into a flat round about ¼ inch thick.
Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with ½ teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked.
Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in shifts if oven size does not allow entire recipe to be baked at once.) With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air-tight place.
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