Lavosh Style Crackers

Cook time 1 hour and 10 minutes (+resting time)
Servings 50 (approximately – depending on shapes)


250g plain flour
1 tsp caster sugar
1 tsp sea salt + extra, to sprinkle
1 tbsp black sesame seeds
1 tbsp white sesame seeds
2 tsp dried mixed herbs
30g unsalted butter, cubed
150ml milk + 1 tbsp extra, for brushing
1 free-range egg, lightly beaten
1 ½ tbsp seeds of your choice (poppy seeds, caraway seeds, cumin seeds, fennel seeds)

Lavosh Style Crackers


Combine the flour, sugar, salt, sesame seeds and mixed herbs in a large bowl and using your fingertips rub in the butter. Using a wooden spoon mix the milk into the mixture until it comes together. Knead the dough for 5 minutes on a lightly floured surface and place in a lightly oiled bowl. Cover with glad wrap and set aside to rest for at least 1 hour.

Preheat the oven to 160°C and line 4 large baking trays with baking paper.

Cut the dough into quarters, and work with one piece at a time (keeping the remainder covered). Use a rolling pin to roll out the dough on a lightly floured surface until very thin. Cut dough into long strips about 6 cm wide, and transfer these to the prepared baking trays.

In a small bowl, whisk the egg with the extra milk, and brush the dough strips with the egg mixture. Sprinkle the dough with seeds of your choice and a little sea salt and set aside to air-dry for about 5 minutes.

Cut each strip into shapes of your choice and bake for 15 to 25 minutes until golden and crisp. Repeat with remaining dough.

Transfer crackers to a wire rack to cool. Once cooled, store crackers in an airtight container.