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
- 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.