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November 21, 2014

Recipe: Lavosh Crackers

Lavosh Crackers

I’ve been looking for a cracker recipe for ages – something to eat with cheese or to serve with a dip. This is one of Annabel Langbein’s recipes. I’ve made it several times now and the end result is always good. These are moreish! They’re also very easy to make.


1 cup plain white flour

1/3 cup wholemeal flour

2 Tablespoons black sesame seeds

2 Tablespoons white sesame seeds

1 Tablespoon fresh oregano (chopped) or substitute dried and reduce amount to 1 teaspoon

1 teaspoon salt

1/4 cup olive oil

1 teaspoon sesame oil

1/2 cup water


1. Preheat the oven to 165 C.

2. Place dry ingredients, seeds and herbs into a bowl.

3. Mix the oils and water together and add to dry ingredients. Mix to a dough.

4. Split dough into four and roll out each part as thin as possible.

5. Cut into strips and each strip into a cracker size.

6. Bake on a baking paper-covered tray until crisp and golden – about 15 – 18 minutes.

7. Cool and store in an airtight container.


Shelley’s notes:

1. I didn’t have any sesame oil and used all olive oil in my crackers.

2. I’ve substituted other herbs such as rosemary and other spices such as cumin seeds. Ms Langbein suggests chili or parmesan.

3. Hubby made this recipe and rolled the dough through the pasta machine to make it extra thin. I use the rolling pin. Winking smile


  1. Maria Zannini

    This sounds really good. I like the alternative herbs you suggested too.

    With the holidays upon us this might be nice to make as a gift with cheese.

    PS Sorry I haven’t been by lately. Feedly still refuses to show any of your blog posts. I had subscribed to your blog via email, but I must have lost it when I had to delete one of my email addresses due to spammers. I’m resubscribing with a new email address.

    • Shelley Munro

      Maria, these are really good. I like them a lot *pats stomach*

      No need to apologize. It’s not as if I’ve been blogging a lot recently.

  2. Mary Kirkland

    Oh that sounds really good. The only chips I’ve made were by cutting flour tortillas into strips and frying them for a few seconds until golden brown. Then I sprinkled cinnamon sugar on them. They are so good.

    • Shelley Munro

      That’s a great idea to use up left over tortillas.

  3. kimbacaffeinate

    These sounds delicious and would go great with a dip. I have never tried to make a cracker before..but earmarked this page so I can ty!