Lavosh Crackers
Lavosh Crackers are light and crunchy and puff up to form crispy air pockets. These are topped with rosemary salt but you can literally add any herbs, spices or seeds you like.
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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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