Pat Duran


This is the best recipe. I like it because you don't have to use yeast to get a wonderful flat bread cracker.
I love this to use with dips and soups..Best to serve with clam chowder.Recipe from Oyster Bar Chef friend who makes the best Clam Chowder too!
I have been trying to get this recipe for 12 years- I finally broke him down and he gave his secret recipe...well it used to be a secret....


★★★★★ 1 vote

15 Min
20 Min


  • 4 c
    all purpose flour
  • 1 Tbsp
    granulated sugar
  • 1 tsp
  • 1/4 c
  • 1 large
  • 1 c
  • garnish
    sesame or poppy seeds
  • 2 Tbsp
    melted butter

How to Make Lavosh


  1. Preheat oven to 400^.
    Place flour,sugar and salt in a food processor. Pulse a few times to mix; then add butter and pulse to mix.
  2. Add egg and milk and process until a ball forrms. Remove the dough from the processor bowl and divide into 3 pieces. Chill slightly for about 10 minutes.
  3. Using one piece at a time ;roll out on a floured surface until very thin. Sprinkle with either of the seeds and press into the dough using the rolling pin. Carefully roll the dough onto rolling pin then unroll onto parchment-lined baking sheets. Brush with melted butter. Repeat with remaining dough.
  4. Bake for 6-8 minutes or until bubbles start to form.
    Reduce oven heat to 275^ and let the lavosh dry and turn golden, about 12-15 minutes.

Printable Recipe Card

About Lavosh

Main Ingredient: Flour
Regional Style: Middle Eastern

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