Sesame lavosh
Prep time 15 mins Cook time 15- 18 mins Makes about 40
1 cup plain flour or GF flour
1 cup seeds, e. g. a mix of sesame,
sunflower and pumpkin
1 ½ tsp salt
¼ cup olive oil
2 tsp sesame oil
½ cup water
TO FINISH Flaky sea salt
Preheat oven to 160C fan bake and line an oven tray with baking paper. In a mixing bowl stir together the flour, seeds, 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 half and place each half on sheet of baking paper. Place another piece of baking paper on top and roll out as thinly as possible. Cut into strips or squares, transfer to a baking tray with a little space between each, and sprinkle with flaky salt. Bake until crisp and pale golden — about 15- 18 minutes. Or leave the dough in a whole pieces and break into crackers when cooked and cooled. Allow to cool fully then store in an airtight container. Match this with ...
One story all of my friends and family will tell at my funeral is that I love lavosh. No amount of it is ever safe in my pantry, which is why having a DIY version is way kinder to my wallet. I will then slather and squash unladylike amounts of blue cheese on it and that brings a conundrum. Sesame and blue cheese together can be tricky to pair with anything flavourwise, right? Wrong. Because when you have a tall glass of beetroot beer handy, everything is possible. Crafted using beetroot powder, dill, black pepper, fennel seeds, hops, yeast and local barley, this unfiltered, cherry- hued brew is gorgeously floral, cleansing and crammed with bright, spicy flavours which wrap around the sesame and salty blue cheese like a champ. Available from Pak’n Save or kererubrewing. co. nz