Lavosh is a thin, crunchy Middle Eastern bread that’s delicious as a picnic snack or served as a pre-dinner nibble with blue cheese and dried fruit.
Great with soup as well.
My friend Elpie turned up at our place with some homemade Lavosh
It was fabulous and I was so impressed.
Of course I then had try it as well.
Funnily enough as I was googling for a recipe, Annabel Langbein's TV programme was on in the background. I turned to look and she had just finished making Lavosh. Turned back to look at my computer screen. The second entry was for her recipe.
So. Meant to be.
Lucky Juice TV staff got to be my guinea pigs.
The Lavosh at the back and in front was some little Rhubarb Pies. Their dessert.
It was a great success.
It's very simple but I learnt a few things that the recipe didn't tell you.
So as per normal you learn as you go on.
I found that the dough worked better after sitting for a while
Easier to roll out.
Also, it took quite a bit of flour to roll them out without sticking, but just brush the excess flour off.
It was quite work intensive but I reckon I could have it better organized.
In fact I will make this again this morning. (And I did)
They will keep in an airtight tin.
In this recipe Annabel flavours the Lavosh with sesame and oregano, but she says you could also use fennel seeds, Parmesan or chillies. “The wholemeal flour adds texture and makes it a healthy oven-baked snack. Cut any shapes you like – as long as the dough is very thin you’ll get a fabulous crisp bread.”
Prep time 15 mins
Cook time 15-18 mins
Makes approx 40
1 cup plain flour
1/3 cup wholemeal flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
1/4 cup extra virgin olive oil
1 tsp sesame oil
1/2 cup water
Extra virgin olive oil
Flaky sea salt
Preheat oven to 165˚C and line an oven tray with baking paper.
In a mixing bowl stir together the flours, sesame seeds, oregano and salt.
Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a floured board as thinly as possible.
Each piece of dough should yield a circle about 34 x 16cm.
Cut each circle into strips measuring about 4 x 17cm and roll again.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt.
Bake until crisp and pale golden – about 15-18 minutes.