Preheat oven to 350 degrees F. Line 2 trays with parchment paper. Flour work area.
In a bowl, combine flour, salt and sugar and stir with a fork to combine. In a separate bowl, combine warm water, oil and egg.
Add flour ingredients to wet ingredients using a fork, mix these until combined fully.
Knead gently in the bowl for about 30 seconds, until the dough comes together.
On your lightly floured work surface divide the dough into pieces. Roll these out with a rolling pin (if you are looking for more uniform, even crackers, cut these into desired cracker shapes - traditional lavosh crackers are bigger, to allow for more scooping).
Once you have your desired cracker shapes, sprinkle with slivered almonds then brush with egg wash.
Bake until golden brown in a preheated 350 degree F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes.
If you are cooking a whole round, once cooked break into desired pieces as soon as it's cool enough to handle.
Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.
If you want to mix it up you can top the Lavosh with olives, any spice you like, or even dates and figs to make it sweeter.