Rosemary Lavosh Meets the South

Lavosh is a middle eastern, primarily Armenian, flat unleavened cracker bread. I've also heard it referred to as simply cracker bread, flat bread, or parchment bread.  It comes in both crisp and soft versions, this recipe is for the crisp type.  Great with soups or as a snack, it is also very versatile.  I made this with fresh rosemary worked into the dough but you can use any herb, small nut, or seed, either in the dough or scattered on the tops over brushed on egg white prior to baking.

This is also my entry this week into Kalyn's Weekend Herb Blogging. 

The southern twist comes from my substituting 1/2 cup coarse ground cornmeal for 1/2 cup of the all purpose flour.  The cornmeal adds a nice grit (pun intended), heft, and subtle corn sweetness that I like.

Rosemary Lavosh

1 1/2 cups all purpose flour

1/2 cup water, or enough to form a firm dough

1 tsp salt

1 tsp sugar

Optional:

Herbs to taste

1 Egg white, beaten, to use as wash if scattering seeds or nuts on top.

Form dough by hand, kneading as little as possible, and roll out into thin shape.  Can divide into a 2-3 batches to roll out smaller amounts at one time.

Place on ungreased baking sheet.

Bake for approximately 6-8 minutes @ 450 degrees or until lightly browned.  Watch carefully after the first few minutes.  The bread will go from golden to burnt in the time it takes you to wipe off the cabinet.

Break into irregular pieces. 

Will keep for several days stored in a tightly covered container.

Comments

[kalyn]

Yum. I love rosemary. I love the way you can see the rosemary in your dough!

It goes dormant here in the winter, so in the fall I cut the branches off my plant and put them in the freezer. When they're frozen, the leaves just kind of fall off the sticks, and I can use "fresh" rosemary all winter.

[Alanna]

I luff lavosh!! Haven't made it in forever, though. My recipe uses sesame seeds and poppy seeds.

[gattina]

Glenna,
I love lavosh too!!! Thanks for your wonderful recipe. Oh I saw the cakes you made from the previous entries... Whao! Professional!

[sher]

Oh, that looks fabulous. I'd love to have that and a nice chunk of runny cheese. Yum!

[Glenna]

Kalyn--I freeze rosemary too! It's the only way I can keep herbs from rotting at my house. Every time I buy them something happens to where I can't use them right away.

Alanna--That's what I love about lavosh--you can add anything you're in the mood for or you have on hand. And it's super quick and easy to make.

Gattina--thanks about the cakes! Hope you enjoy them as I post because I have A LOT of cake pics!

Sher--mmmmm...cheese. Can't go wrong there. Someone else mentioned that it would be a great sub for chips to go with fresh salsa. That sounds great too. Just change the rosemary to cilantro...

[Christine]

Hi, I just found your site through Kalyn's Weekend Herb Blogging round-up. I'll have to try that lavosh, it sounds wonderful.

[Glenna]

Welcome! And do try the lavosh. It's so yummy. I love the versatility too. You can do everything from nothing to whatever you have in the way of herbs and it's always delicious.