Lavosh Crisps with Sesame Seeds
Crispy, golden, and irresistibly flavorful, these homemade Lavosh Crisps with Sesame Seeds are the perfect accompaniment to your favorite dips, cheeses, or charcuterie spreads. Made with a simple dough of all-purpose flour, olive oil, and a touch of salt, these thin, shatteringly crisp crackers are elevated with a generous sprinkling of nutty sesame seeds, optional poppy seeds, and a hint of flaky sea salt. The secret to their delicate texture lies in rolling the dough wafer-thin before baking—it's a quick and rewarding process that yields artisan-style crisps in just 12 minutes. Whether served as a stunning appetizer or a snack-time treat, these lavosh crackers are as versatile as they are delicious. Plus, they store beautifully, making them a make-ahead favorite for entertaining.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 120 milliliters Water
- 2 tablespoons Sesame seeds
- 1 tablespoon Poppy seeds (optional)
- 1 teaspoon Flaky sea salt (for sprinkling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a large mixing bowl, combine the all-purpose flour and salt.
Add olive oil and water to the bowl, then mix until a dough forms. The dough should be slightly sticky but manageable. If needed, add a little more water, 1 teaspoon at a time.
Turn the dough out onto a lightly floured surface and knead for about 2-3 minutes until smooth.
Divide the dough into two portions to make it easier to roll out.
Roll one portion of the dough as thinly as possible (almost translucent) using a rolling pin. Transfer the rolled-out dough onto a prepared baking tray.
Brush the surface of the dough lightly with water to help the seeds stick.
Sprinkle the sesame seeds, poppy seeds (if using), and a pinch of flaky sea salt evenly over the dough.
Use a sharp knife or pizza cutter to slice the dough into desired shapes (rectangles, triangles, or irregular shards).
Repeat the rolling, topping, and slicing process with the second portion of dough.
Bake the lavosh crisps in the preheated oven for 10-12 minutes, or until they are golden brown and crisp. Keep a close eye on them, as they can burn quickly once browned.
Remove from the oven and allow them to cool completely on a wire rack. The crisps will harden further as they cool.
Serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 0.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
