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.