This homemade Lavosh is a versatile, crisp flatbread that serves as the perfect vehicle for spreads, dips, and sandwiches. Unlike traditional soft breads, this version bakes until golden and brittle, offering a satisfying crunch that holds up well to toppings. Made with simple pantry staples like flour, yeast, butter, and warm water, it requires minimal effort but yields professional results. The addition of sesame or poppy seeds adds a nutty aroma and visual appeal. Ideal for entertaining or a quick lunch, this bread pairs beautifully with hummus, cheese, or fresh vegetables. It is easy to store and travels well, making it a staple for picnics and gatherings. Enjoy the rustic charm of fresh-baked bread with this simple, reliable recipe that brings international flair to your kitchen table.
Lavosh
Description
This homemade Lavosh is a versatile, crisp flatbread that serves as the perfect vehicle for spreads, dips, and sandwiches. Unlike traditional soft breads, this version bakes until golden and brittle, offering a satisfying crunch that holds up well to toppings. Made with simple pantry staples like flour, yeast, butter, and warm water, it requires minimal effort but yields professional results. The addition of sesame or poppy seeds adds a nutty aroma and visual appeal. Ideal for entertaining or a quick lunch, this bread pairs beautifully with hummus, cheese, or fresh vegetables. It is easy to store and travels well, making it a staple for picnics and gatherings. Enjoy the rustic charm of fresh-baked bread with this simple, reliable recipe that brings international flair to your kitchen table.Ingredients
Directions
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Pour the yeast into a clean, small, shallow bowl.
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Add 1 teaspoon of the sugar and 1/4 cup of the warm water.
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Let the mixture stand for 2 to 3 minutes, then stir to dissolve the yeast completely.
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Place the bowl in a warm, draft-free place for 5 to 10 minutes or until the mixture looks foamy and has almost doubled in volume.
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Measure your flour into a mixing bowl, and make a well in the center of the flour.
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Pour the yeast mixture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast.
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Mix the ingredients well with a spoon until a soft, spongy dough is formed.
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Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft-free spot until the dough again doubles in volume, about 45 minutes.
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Preheat your oven to 350 F (177&# 194;°C).
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When the dough has risen, place it on a lightly floured surface and divide it into six equal parts.
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With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick.
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Place 2 or 3 rounds on each of two or three cookie sheets.
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Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping.
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Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown.
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Bake breads in "shifts" if oven size does not allow entire recipe to be baked at once.
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With a spatula, transfer the breads to a wire rack to cool.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 662.5kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 138.7g47%
- Dietary Fiber 4.9g20%
- Sugars 2.4g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Breads will keep several days if stored in a dry, air-tight place.
Tip: The water rubbed on the surface helps the toppings adhere to the rounds when baked.
