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Sesame Lavosh

Lavosh is a thin, crunchy Middle Eastern bread that's delicious as a picnic snack or pre-dinner nibble. I flavour it with sesame and oregano but you can also use parmesan, fennel seeds, or chillies.

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Annabel Langbein Media

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Sesame Lavosh
1 cup plain flour
⅓ cup wholemeal flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water
To finish: 
extra virgin olive oil 
flaky sea salt

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/sesame-lavosh/289/

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Prep time:: 15 mins
Cook time:: 15-18 mins
Makes:: About 40

1 cup plain flour
⅓cup wholemeal flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water

To finish:

extra virgin olive oil
flaky sea salt

Preheat oven to 165˚C and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through.

Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Allow to cool fully then store in an airtight container.

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29 comments

For anyone wanting a gf option I've made these very successfully using a half-half mix of rice flour and buckwheat flour. Roll between 2 sheets of baking paper, otherwise the dough falls apart, then bake as per recipe. They come out great.

Roo January 06, 2021

Hi Annabelle - this is absolutely one of my favorite recipes, particularly as sesameals have seriously increased their salt. I've experimented a little and found someone had added cumin seed and quinoa flakes to the mix. I tried that and it wasn't successful, but tried it again with cumin seed for one tbsp. of the sesame seed (I use 1 tbsp each black and white), and I also use half salt and half garlic salt too which gives a lovely flavour.

CharlotteBB May 31, 2020

Hi Annabelle, thank you for this recipe, I've seen it on TV a few years ago and made it so many times since it's hard to count. Everybody loves it within my family, but also my shiatsu schoolmates: they are called Shiatsu crackers ;) - perfect for a snack, or lunch with hummus or cottage cheese. Cheers from Croatia!

Frivana August 07, 2018

These are truely amazing, to roll them out thinly I place a silicon mat on the tray I will bake them on, place the ball of dough in the centre, place a layer of paper on top and then roll the dough out. When there the thinness I would like I then cut them into wedge shapes gently move them so that they are not touching each other and then bake them on the silicon mat. They are so easy to make and look so professional, my work mates thought they looked like gourmet store brought crackers. Awesome with home made hummus :)

ttuhou June 25, 2018

OMG!! These are so delicious and addictive. I went the other way and used mostly wholegrain flour with a smaller amount of white flour. Added chia seeds, flax seeds and sesame seeds, used a lemon infused olive oil and sprinkled with rosemary salt before baking. Didn't bother with any extra oil. I burnt a batch before realizing they only needed 10 minutes in my oven. As you say Annabel....so delicious!!

KarenF54 May 15, 2016

Love this - all ages love it, goes down well with a crowd, thanks Annabel

georgesasha17 November 11, 2015

Easy to make, tasty to eat, great to dress up with avocado, gravlax, stretch your imagination, even an old male get so many compliments. Thank you Annabel, just got Winter goodness, is a must have. Cheers from the East Coast

chocolateone July 25, 2015

am dying to try this recipe with fennel. Can anybody say how the long the lavosh lasts in storage? Thanks :)

rustic July 05, 2015

Thank you so much for this recipe, I made another batch today, adding onion/garlic powder and using nigella seeds instead of black sesame and rosemary instead of oregano. As always they are so easy, turned out well and we love the flavour. Since finding this recipe, I no longer buy them.

pommie April 24, 2015

I made these today with GLUTEN FREE flour and it turned out GREAT!!!! Yes, it was difficult to roll out since the gluten it usually the glue of the dough, but with a bit more effort, it was soooo delicious!!! Will make this over and over again!

TillyKoster April 11, 2015

I agree with some comments below in that these are quick, easy to make & yummy. I made these with spelt flour. My mum, who is usually hard to please with food, thought they were yummy so did my sister. We need cracker recipes like this to save lots of money. Purchasing crackers are expensive, even just 1 box.

jinia December 20, 2014

Made two times, are A ++.Were a big hit at my workplace....and your moist date brownies are smokinnnn good. Enjoy watching you show , here in Nova Scotia Canada. Another A++

George E November 02, 2014

Hi Robyn, We haven't tried it with gluten free flour - but let us know how you get on!

Annabel Langbein July 27, 2014

Hi Hannah - they should keep for a week in an airtight container.

Annabel Langbein July 27, 2014

Excellent! These are delicious and easy and very, very popular!

JenniferSaggers May 25, 2014

How long to these last for? if they are stored in a airtight container will they last for a week or two?

HannahD December 15, 2013

Have just tried this recipe at friends. Could I make it with rice flour, as most of us gluten free?? Would it work ?

ROBYN EVANS July 16, 2013

these are great in my kids lunches or with dip

jingelbell June 15, 2013

Fantastic will never have purchase Lavosh again...Many thanks

Philomena Gillian February 21, 2012

These crackers are truly yum! a fantastic compliment with blue cheese and pear jelly

Sonya January 22, 2012

The Recipe works really well. I did not have sesame seeds but substituted black mustard seeds and black pepper - still very good; Very easy to make too. I am never going to buy lavish again!

Geoff Heaton December 27, 2011

so TASTY and crunchy.

diane December 19, 2011

What a delicious recipe. I left out the extra oil you can brush on just to make it a little healthier. They didn't need quite as long to cook but were still devine. Makes plenty too! My work mates were very impressed!

KB December 14, 2011

Great little biscuits for your cheese board and so easy and quick to make, I didn't have seasame oil so just added extra oil, they still tasted great though, but next time will use seasame oil and will see what the difference is..

Sharon December 10, 2011

I found this recipe to be easy and successful. An attractive addition to the snack platter.

greenbird November 29, 2011

It is one of my absolute favorites. I don't put the salt on the top (too salty) and get get three tray loads or more out of the recipe which have replaced most of our bought crackers. Thanks Annabel! They are wonderful!

Charlotte November 17, 2011

Great! Wouldnt go back to cracker biscuits with nibbles!

Lynette November 16, 2011

Awesome crackers. Thanks

Louw J May 23, 2011

I made this and it was delicious and my friends thought I was some sort of amazing gourmet cook! Thanks!!

Lisa April 18, 2011