300 g   flour

10 ml   chili flakes

5 ml     salt

10 ml   dried oregano

45 ml   olive oil

250 ml lukewarm water

            black and white sesame seeds for sprinkling (optional)

            olive oil for brushing


  • Combine all the dry ingredients in the bowl of your mixer, fitted with a dough hook (flour, chili flakes, salt and oregano) and mix well
  • Add most of the water and the olive oil and start kneading the dough on low speed and then increasing the speed as the dough comes together. Add more liquid if necessary. Do not over mix the dough
  • Cover the dough and rest for 30 minutes
  • Preheat the oven to 180° and line two large baking trays with baking paper
  • Divide dough into 4 equal sizes. Dust generously with flour and roll it out onto a floured surface to as thin as possible.  Alternatively roll the dough through a pasta maker – starting on the widest setting and rolling it a few times – adjusting the setting to roll dough out as thin as possible.  Brush with olive oil
  • Cut the dough into smaller pieces and sprinkle with the sesame seeds. Place on the baking trays
  • Bake for ±10 minutes until crisp and light brown
  • Cool and store in an airtight container if not using immediately


*This lavash looks beautiful on a cheese platter

*Package into cellophane bags to sell at markets

*Sprinkle sea salt, rosemary, chilli or any other spice on the lavash before baking

*Sprinkle with finely grated parmesan cheese before baking


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