Lavosh crackers are a delightful and versatile snack that has roots in Armenian cuisine. In addition to being delicious, these thin, crispy flatbreads make a great foundation for a variety of spreads, dips, and toppings.
Ingredients
All-purpose flour: This serves as the base for your lavosh, providing structure and texture.
Water: Essential for hydrating the flour and forming a dough.
Olive oil: Adds richness and enhances the flavor of the crackers.
Salt: Enhances taste and balances flavors.
Lavosh Crackers
Preparing the Dough
The first step in creating lavosh crackers is preparing the dough. In a large mixing bowl, begin by adding the salt and all-purpose flour. Make a well in the middle and fill it with olive oil and water. Stir to produce a shaggy dough. On a lightly floured surface, knead the dough for five to ten minutes, or until it is elastic and smooth.
After the dough has been kneaded, cover it with a moist cloth or wrap it in plastic wrap. Give it at least half an hour to rest at room temperature. The gluten can relax during this resting time, which facilitates rolling out later.
Rolling the Dough Out
To make handling the dough easier, break it up into smaller chunks after it has rested. Roll out each part into thin sheets on a board dusted with flour. Your crackers will be crispier if you roll the dough thinner. Aim for no more than 1/8 inch of thickness.
Before cutting the rolled-out dough into shapes, you can, if you’d like, sprinkle it with your preferred seasonings. You can use a pizza cutter or knife to cut it into squares or rectangles, or you can use cookie cutters to create interesting forms.
How to Make Lavosh Crackers
Set the oven temperature to 350°F (175°C). To keep baking sheets from sticking, line them with parchment paper. To ensure even baking, place your cut-out lavosh pieces on the baking sheets that have been prepared, being sure to leave them spread apart.
They should be crisp and golden brown after 10 to 15 minutes of baking in a preheated oven. They can go from properly baked to scorched very rapidly, so watch them carefully. When finished, take them out of the oven and place them on a wire rack to cool.
See also: Roasted pickled beetroot
Flavor Variations
Lavosh crackers’ variety in terms of flavoring is one of its best features. The following suggestions will improve your lavosh experience:
Herb-Infused Lavosh: Before rolling out your dough, mix in some dried herbs like oregano, thyme, or rosemary.
Spicy Lavosh: For a spicy twist, mix cayenne pepper or crushed red pepper flakes into your dough.
Cheesy Lavosh: For a savory variation, incorporate nutritional yeast or grated Parmesan cheese into your dough.
Sweet Lavosh: Before baking, mix the dough with sugar and cinnamon to make a treat. Serve it with fruit preserves or honey.
Serving Recommendations
Lavosh crackers are quite adaptable and can be prepared in a number of ways:
With Dips: For a delicious appetizer, serve your lavosh with hummus, tzatziki, or baba ganoush.
As a Base: Top lavosh with roasted vegetables, cream cheese, or smoked salmon to use it as a foundation for canapés.
With Cheese: Arrange your handmade lavosh on a sophisticated cheese board with various cheeses.
For a snack, eat them by themselves or dip them in balsamic vinegar and olive oil.
To add crunch to salads, crush up leftover lavosh crackers and scatter them on top.
Combining Lavosh Crackers with Drinks
Think of matching lavosh crackers with drinks that enhance their flavors while presenting them at events or parties:
Wine: Herbed lavosh with cheese on top goes very well with a crisp white wine like Sauvignon Blanc.
Beer: Spiced lavosh served with dips pairs nicely with wheat or light lagers.
Cocktails: Crisp drinks like gin and tonic are great for counterbalancing savory flavors.
How to Keep Lavosh Crackers Safe
Keep your lavosh crackers at room temperature in an airtight container to keep them crispy and fresh. If kept dry, they have a two-week shelf life. Consider storing them in an airtight bag to increase their shelf life; just make sure to thaw them at room temperature before serving.
Consider adding a little food-safe desiccant packet to your storage container if you see any moisture seeping in (perhaps from humidity) to help keep it crisp.
The history of Lavosh is extensive and spans several centuries. This flatbread, which originated in the Middle East, especially in Armenia, was typically prepared in a clay oven or tandoor. “Lavosh” itself comes from the Armenian term “lavash,” which describes the flatbread that has long been a mainstay in Armenian homes.
Lavosh was traditionally made with basic ingredients like wheat, water, and salt so that anyone could make it.
Lavosh started to spread beyond of its Armenian origins as trade routes grew and civilizations blended. Throughout the Middle East, it gained popularity and even made its way into Mediterranean cooking.
Lavosh is now popular all over the world and is frequently served at Middle Eastern eateries and upscale stores. Its versatility has enabled it to develop into a variety of shapes, such as the ideal snacking lavosh crackers.
In summary
In addition to being simple to prepare, lavosh crackers provide countless options for presentation and personalization. They are a great addition to any event or just eaten as a snack at home because of their delicious flavor and crispy texture. These homemade crackers will look great whether you eat them plain or with your favorite spreads on top.
Lavosh is still regarded as a traditional staple and a contemporary culinary delight because of its long history and versatility across nations and cuisines.
