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.