Lavosh

● SERVES 8 “Who would’ve thought something we’ve always bought in packets is so easy to make at home with ingredients from your pantry?”

1 cup (150g) plain flour,

plus extra ⅓ cup (50g) wholemeal plain flour

2 tablespoons black sesame seeds 2

tablespoons white sesame seeds

1 tablespoon fresh or dried oregano

1 teaspoon sea salt

1 teaspoon sesame oil

¼ cup (60ml) extra virgin olive oil

½ cup (125ml) water

1 clove garlic, crushed

¼ cup (60ml) olive oil, for brushing sea salt flakes, for sprinkling

1 Preheat oven to 160°C (140°C fan-forced). You will need 2 large baking trays.

2 In a large mixing bowl, stir together the plain and wholemeal flours. Add 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.

3 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 34cm x 16cm.

4 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.

5 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.