Lavosh

Australian Women’s Weekly NZ - - MOTHER'S DAY LUNCH - BY SHEREE STONE

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.

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