Monday Morning Cooking Club’s Lavosh

Who would’ve thought something we’ve always bought in packets is so easy to make at home with ingredients from your pantry?

This wonderful recipes comes to us from Sheree Stone in New Zealand, and it has already become a firm part of our kitchen repertoire. We are thrilled to share it in our latest, and third, book It’s Always About the Food (Harper Collins 2017) which is available in all good book stores across Australia, and through Amazon in the USA, UK and Canada.


Monday Morning Cooking Clubs Lavosh

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Sides and Starters
Servings 8 people


  • 1 cup plain flour (all purpose) flour ,plus extra for rolling
  • 1/3 cup wholemeal (wholewheat) flour
  • 2 tablespoons white sesame seeds
  • 2 tablespoon black sesame seeds
  • 1 tablespoon fresh or dried oregano
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sesame oil
  • 1/4 cup olive oil, for brushing
  • 1 clove garlic crushed or whole
  • sea salt flakes, for sprinkling


  • Preheat the oven to 160°C. You will need 2 large baking trays.
  • In a large mixing bowl, stir together the plain and wholemeal flours. Add the sesame seeds, oregano and salt.
  • In a separate bowl, combine the oils and water together, then add to the flour mixture, stirring to form a soft, flexible dough.
  • Divide the dough into 4. Place a large piece of baking paper on the benchtop and lightly dust with plain flour. With a floured rolling pin, roll one piece as thinly as possible into a large rectangle, about 34 × 16 cm.
  • Cut into 10–12 long shards. Carefully transfer the lavosh shards, together with the baking paper underneath, to a prepared tray. Mix the garlic with the olive oil, lightly brush over the lavosh and sprinkle with the salt flakes. Repeat with remaining pieces of dough.
  • Bake for 15 minutes or until the lavosh are crisp and golden. Allow to cool on wire racks. Once cool, store in an airtight container for up to 1 week.


  1. Cherese Chaseling

    In step 6:- you say to mix the garlic with the olive oil & lightly brush over the lavosh.?
    Should this read:- mix the sesame oil with the olive oil?
    There is no garlic in your ingredience list…
    Love your blog & recipes, thanks for sharing your love of food & the stories behind the food.
    Many thanks

    1. Lisa Goldberg

      So sorry it’s not clear. Yes we’ve left out the garlic! There is supposed to be a clove of garlic (crushed or whole, up to you) in the olive oil reserved for brushing. The sesame oil goes in with the first lot of olive oil and the water to the dough mixture.
      The garlic oil is for brushing on top. I will amend the recipe tomorrow – thanks for raising the question, it can now be fixed.

  2. Anna

    Actually – the recipe has loads of options – basically follow the recipe but even if you don’t have readily available oregano – replace with whatever herb you like – I only had 1 tbspoon of white sesame seeds tonight so added 3 of black sesame seeds – can’t go wrong. I love garlic but that is not the hero of the lavosh. Needs to be in there. I used garlic olive oil in the dough.
    Best recipe and my all time fav. Thanks so much MMCC.

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