Recipe courtesy of Shannon Swindle

Cumin Lavosh

  • Total: 8 hr 35 min
  • Prep: 8 hr 20 min
  • Cook: 15 min
  • Yield: 12 servings
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9 ounces all-purpose flour

9 ounces whole wheat flour

1 teaspoon cumin seeds, toasted and ground

1 teaspoons whole cumin seeds, toasted

1 teaspoon salt

1 teaspoon baking powder

1 1/2 ounces sugar

4 ounces butter, cubed and softened

1 cup buttermilk


  1. Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Turn over on counter, divide in half or quarter, wrap in plastic wrap and refrigerate overnight. Roll into paper thin sheets with a rolling pin or with a pasta machine. Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown.
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