Sesame & Cumin Lavosh

Ingredients

• 125 g (1 cup)plain flour
• 45 g (⅓ cup)wholemeal flour
• 15 ml (1 tbsp)white sesame seeds
• 15 ml (1 tbsp)black sesame seeds
• 30 ml (2 tbsp)quinoa flakes
• 10 ml (2 tsp)cumin seeds
• 5 ml (1 tsp)salt
• 60 ml (¼ cup)extra virgin olive oil
• 5 ml (1 tsp)sesame oil
• 125 ml (½ cup)water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 165°C (330°F). Line two baking trays with baking paper.

2. 2

   Mix the dough

   Stir the plain and wholemeal flours, both kinds of sesame seeds, quinoa flakes, cumin seeds and salt together in a mixing bowl. Combine the olive oil, sesame oil and water in a jug, then add them to the dry ingredients and mix to make a soft dough.

3. 3

   Roll and cut

   Divide the dough into four portions. Roll each one as thinly as possible between two sheets of baking paper, or on a lightly floured work surface. Cut into your preferred shapes and arrange on the prepared trays.

4. 4

   Bake until crisp

   Brush the lavosh lightly with oil and sprinkle with flaky salt. Bake for about 12–18 minutes, until crisp and golden. Leave to cool completely, then store in an airtight container.

What is lavosh?

Lavosh is a thin, crisp flatbread associated with the Caucasus and neighbouring regions, often served as a cracker or bread alongside other dishes. This version is adapted from Annabel Langbein’s The Free Range Cook.

Sesame gives the crackers a nutty flavour, while cumin adds warmth and quinoa flakes bring a little extra texture. Rolling the dough very thin helps it bake into crisp pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 1g protein, 6g carbs, 3g fat.

The flour and quinoa flakes provide most of the carbohydrates, while the olive and sesame oils account for most of the fat. The seeds contribute some protein, though each serving contains a modest amount. Pair a few pieces with a protein-rich dip and vegetables for a more rounded snack.

The flour and seeds

Flour blend: plain flour forms the base, while wholemeal flour adds a slightly earthier flavour. Measure both before mixing so the dry-to-wet balance stays consistent.

Seed mix: white and black sesame seeds make the flavour and appearance varied; cumin seeds give each bite a fragrant note. Quinoa flakes add texture without taking over.

Getting a workable dough

Wet ingredients: combine the two oils with the water before adding them to the flour mixture. Mix just until the ingredients come together into a soft dough.

Rolling: work with one of the four portions at a time and aim for an even, very thin sheet. Paper on both sides can make the dough easier to roll and lift.

Thinness and crispness

Even sheets: keep the rolled dough as uniform in thickness as you can, so the pieces bake at a similar rate. Thicker patches may need longer in the oven than the edges.

Doneness: look for a crisp, golden finish, using the stated 12–18 minutes as a guide. The crackers firm further as they cool, so let them cool fully before judging their texture.

Cutting and baking

Shapes: cut the rolled dough into the sizes you want before transferring the pieces to the trays. Smaller pieces are easy to serve as nibbles, while larger pieces work well for scooping.

Tray space: arrange the pieces on the two lined trays without overlapping. Keep an eye on them towards the end of baking, since thin pieces can colour quickly.

Serving ideas

Dips: serve the cooled lavosh with hummus, a yoghurt-based dip or a soft cheese. Their savoury seed flavour pairs well with both creamy and fresh accompaniments.

A board: add them to a cheese or antipasti platter, or serve alongside soup in place of other crispbreads. They are also easy to break into smaller pieces for sharing.

Recipe notes & tips

• Roll the dough between baking paper to make thin sheets easier to handle.
• Keep the dough thickness as even as possible for more uniform baking.
• Use the full 12–18-minute range as a guide and check for a crisp, golden finish.
• Let the crackers cool completely before putting them away.
• Break larger pieces by hand after baking if you want smaller bites.

Variations

• More sesame: increase the sesame seeds slightly for a stronger nutty flavour.
• Herb note: mix finely chopped dried herbs into the dry ingredients.
• Peppery finish: add a little cracked black pepper to the flour mixture.
• Different seeds: replace some of the sesame seeds with poppy seeds.
• Spice change: use fennel seeds in place of some of the cumin.

Common mistakes to avoid

• Uneven rolling: thin and thick patches bake at different speeds; roll each portion to a consistent thickness.
• Overbaking: very thin pieces can darken quickly; check them towards the end of the 12–18 minutes.
• Moving them too soon: warm lavosh can be fragile; cool the pieces fully before handling or storing.
• Crowded trays: overlapping pieces bake unevenly; arrange them in a single layer.
• Dough sticking: roll between two sheets of baking paper or use a lightly floured work surface.

How to store

Once completely cool, keep the lavosh in an airtight container at room temperature. If they lose their crispness, briefly warm them in a low oven and let them cool again before serving.

Frequently asked questions