I love a good cracker or breadstick to add to a cheese or charcuterie board. It’s the perfect finishing touch. I also love making them myself. It’s so much simpler than you think and you can include any flavours you wish. These Lavosh Crackers are no exception. I’ve topped mine with rosemary salt but you can literally add any herbs, spices or seeds you like.
The dough takes around 5 minutes to make. And no resting time. Just roll them out as thinly as you can, cut into the size and shape you want and paint with a little olive oil. That’s it. Sprinkle with whatever your heart desires and pop them in the oven for 6 to 10 minutes. It couldn’t be easier.
Lavosh Crackers are light and crunchy and I love the way they puff up to form crispy air pockets. I have a few other versions of these I’d like to try, including using chilli oil instead of olive oil, and I’ll be sure to share the results.
A little tip, it’s definitely not essential, but if you have a pasta machine it is worth using it to roll out the dough. The thinner you make these the more crispy and puffy they get. A rolling pin works just as well but takes a slight bit more elbow grease to get them as thin as possible.
For a few more options to add to your snack platter, check out my Herby Breadsticks or my Parmesan & Herb Grissini recipes.
Lavosh Crackers
Ingredients
- 1 Cup All-Purpose/Cake Flour
- ¼ tsp Salt
- ¼ Cup Water
- 3 Tbsp Olive Oil (divided, 2 + 1)
- Rosemary Salt, herbs or spices of your choice for sprinkling
Instructions
- Preheat the oven to 190°C. Line 2 baking sheets with baking paper and set aside
- In a medium bowl combine the flour and salt, then make a well in the middle and add the water and 2 tablespoons of olive oil. Mix until combined, then use your hands to form a shaggy dough
- Place the dough ball onto a lightly floured surface and knead a few times until the dough becomes smooth and silky (resembling pasta dough)
- Divide the dough into 3 or 4 even portions. Then working with one portion at a time (covering the others as not to let them dry out), use a rolling pin or pasta machine to roll it out as thin as possible. Around 1 – 2mm thick
- Using a pizza cutter or sharp knife, cut the dough into your desired shapes (either long or short strips or even squares or rounds)
- Place the cut pieces onto the lined baking sheet, leaving a small gap between each. The use a pastry brush to very lightly brush each piece with the remaining olive oil. Sprinkle with the rosemary salt or topping of your choice
- Bake for 6 – 10 minutes, depending on the size of your crackers, until they puff up and turn lightly golden. Remove and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool further
- Repeat with the remainder of the dough portions. They are best baked in batches to achieve the best result
- Once completely cooled, store in an airtight container
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