Lavosh Recipe - Allrecipes.com
Lavosh Recipe
  • READY IN hrs

Lavosh

Recipe by  

"Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread."

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Ingredients Edit and Save

Original recipe makes 10 loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
  3. Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
  4. Bake in preheated oven for 10 to 12 minutes, until browned.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2003

I've made this dozens of times and always to many rave reviews. I have substituted dried rosemary for the sesame seeds and added a bit of coarse salt on top. Using a pasta machine makes rolling the dough very thin much easier.

 
Most Helpful Critical Review
Apr 10, 2008

A little time consuming but an impressive looking alternative to store bought crackers. I brushed mine with egg white and then different combinatins of garlic powder, italian seasoning, salt, pepper, parmesan and cayenne. pepper.

 

41 Ratings

Jun 01, 2003

Just like crackers. They do need to be rolled out very thin and even. I sprinkled salt on one batch, sesame on another and pepper on the last. They were all great. I drew lines with a knife where I wanted the giant 'cracker' to break after being baked and it worked great.

 
Apr 14, 2003

When women of my Lutheran Church were having trouble finding unleavened bread for communion, I searched and found this recipe. I baked this unleavened flatbread for Easter Sunday's communion services. It was well received by the congregation and the pastor. Had a little trouble keeping my husband from eating it all before taking it to church. Thank you Sally for sharing this recipe. I have been asked to make it again and it is certainly easy. (I did leave off the sesame seeds for this purpose) I will use it with the sesame seeds for our snacks at home.

 
Oct 08, 2004

Versatile and very easy to make. I make this bread often. I like to add extra sunflower seeds to the mix. This recipes makes a great thin crispy crust for mini pizzas. Bake them almost till golden, put desired toppings, and bake again until cheese is bubbly. Thanks!

 
Mar 18, 2006

Super easy. I did find, however, that my dough was too wet to work with, so I had to add more flour, and it worked just dandily. I'm in the process of making it again, and I think I'll just use less liquid. It does turn out much like a cracker (great for fruit salsa or yogurt cheese), but if you want a softer bread, bake for less time. Also, I tried topping the two of the bread each with cayenne, parmesean, crushed garlic, and sesame seeds (like it says), and I also made a plain batch. All of them are very nice, especially the parmesean (it gets all wonderfully golden and crunchy). The plain one was kind of bland, but still alright. This recipe goes in my recipe box.

 
Aug 02, 2003

I made this for a 2nd grade class on world's bread. It was so yummy I ate half of them as they were done!

 
Jan 03, 2007

My family loves this recipe. Have made it twice in the past week, with variations of toppings. Cinnamon/sugar is a current favorite. Fun for kids to help make, since it's so easy and they can really get their hands into it.

 

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Nutrition

  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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