Spiced Lavosh Crackers with Toasted Seeds
Crispy flatbread crackers made from whole wheat and plain flour, infused with toasted fennel, cumin, and caraway seeds. Sesame seeds and sesame oil add nutty richness. Rolled thin and baked until golden, these Middle Eastern-inspired crackers are ideal for snacking or serving alongside dips and cheeses.
Ingredients
- 1 ¼ cups all-purpose flour, all-purpose
- 1 ¼ cups whole wheat flour
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon fennel seeds, whole
- 1 tablespoon cumin seeds, whole
- 1 tablespoon caraway seeds, whole
- 2 tablespoon sesame oil
- 250 milliliters water
- sea salt, to taste(optional)
Instructions
- 1
Toast fennel, cumin, and caraway seeds in a medium-hot pan without oil, stirring frequently until fragrant and darkened slightly; watch carefully to prevent burning.
- 2
Cool the spices for 1-2 minutes, then grind to powder using a mortar and pestle or spice grinder.
- 3
Toast sesame seeds the same way, leaving them whole.
- 4
Combine all-purpose flour, whole wheat flour, water, ground spices, seeds, and sesame oil in a bowl.
- 5
Use a hand blender or stand mixer on lowest setting with hook attachment to combine into dough.
- 6
Knead dough on work surface for several minutes.
- 7
Divide dough into six equal portions.
- 8
Prepare baking trays with baking mats or parchment paper.
- 9
Lightly rub rolling pin with sesame oil and roll out one piece of dough thin on a baking mat or work surface to fit baking tray size.
- 10
Transfer dough to baking sheet if not using baking mat and continue rolling remaining dough.
- 11
Bake at 350°F for 15-20 minutes until golden.
- 12
Cool completely, then break into smaller pieces.
Tips
Watch toasting seeds closely; they burn quickly and lose their flavor.
Rolling dough between two sheets of baking mat or parchment prevents sticking and simplifies transfer.
Sesame oil prevents dough from sticking without adding flour, which would toughen crackers.
Good to Know
Airtight container at room temperature for up to 1 week.
Dough can be prepared and portioned up to 2 hours ahead, covered with plastic wrap.
Serve with hummus, labneh, cheese, or as a standalone snack.
Common Mistakes
Toast seeds over medium-high heat to prevent burning; low heat won't develop fragrance or color.
Avoid adding extra flour when kneading; sesame oil keeps dough manageable without it.
Do not skip cooling spices; grinding them warm releases volatile oils.