Lavosh is a cracker bread, crisp, slightly sweet and (if I may say so) addictive. It's handy to have on hand and keeps for several weeks. Lavosh is pronounced LAH-voshe (though my family calls is la-vosh, no accent) and is some times spelled in other ways, including lavash and lahvosh. This recipe comes from my dear Auntie Gloria, she's been making lavosh for many many years, it's definitely a family favorite! It's easy to make and keeps for weeks.
"Yummo! ... Definitely a keeper." ~ LeAnne via Facebook
Ever tried a new recipe and liked it so much you made it again right away?
Such was the case for my mom’s family’s version of lavosh, an Armenian cracker bread. While there are other recipes by the same name that call for yeast and thus yield a result more-bread-than-cracker, this is a true cracker, thin, crunchy, a tiny bit sweet. And did I mention addictive? That too.
Serve lavosh with cheese and fruit or alongside a hearty bowl of soup.
(ARMENIAN CRACKER BREAD)
Baking: 1 hour (requires occasional attention)
Makes 20 dozen small crackers
- 2-3/4 cups all-purpose flour, fluffed to aerate before measuring or 345g
- 1/4 cup (50g) sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup (255g) buttermilk
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- Flour, for rolling
Heat oven to 375F/190C.
Combine dry ingredients. Blend in butter with a wooden spoon until crumbly. Add buttermilk and stir until well combined.
Divide dough into four parts. Sprinkle some flour onto a clean, flat surface, just like we do for kneading bread. With a rolling pin, roll one section to form a rectangle roughly 6 x 8 inches. Transfer the rectangle to an ungreased but lightly floured (very important step!) baking sheet. Directly on the sheet, roll the dough to the edges of the baking sheet as thin and evenly as possible, first with the rolling pin, then with your hands.
Sprinkle dough liberally with seeds, pressing the seeds into the dough with your palms (another important step!).
Bake until golden, about 13 – 15 minutes. Cool and break into cracker-size pieces, about 60 pieces per sheet.
Store in airtight container, will stay fresh for several weeks.
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