Food & Home - - Recipe Feature -

The trick to get­ting pa­per-thin lavosh is to use a pasta ma­chine to roll the dough out

Makes 9 A LIT­TLE EF­FORT 1 hr 30 mins + 1 hr, to rest


450g white bread flour + ex­tra, to dust

2 tsp salt

10g in­stant dried yeast

20g za’atar spice, very finely ground 300ml luke­warm wa­ter

cheese of choice, to serve dips of choice, to serve


1 Place the bread flour, salt, yeast and za’atar spice in the bowl of a stand mixer fit­ted with a dough-hook at­tach­ment. Add the wa­ter and knead un­til a smooth elas­tic dough forms, about 8 – 10 min­utes. Cover the bowl with cling film and set aside in a warm draught-free space un­til dou­ble in size, about 1 hour.

2 Knock the dough down then di­vide it into 9 x 80g pieces. Shape each piece into a smooth ball and cover with a clean, damp tea towel.

3 Set up a pasta ma­chine and, work­ing with one ball at a time, dust the dough with flour be­fore run­ning it through the pasta ma­chine. Start with the thick­est set­ting, work­ing the dough through the rollers un­til you reach the last, thinnest set­ting. Cut the sheet of dough into 20cm squares.

4 To make the snowflake pat­terns, dust the squares with plenty of flour be­fore fold­ing each square in half, three times, un­til you’re left with thin tri­an­gles. Us­ing a sharp knife or small cookie cut­ter, cut out shapes along the folded sides of the dough. Un­fold the tri­an­gles to re­veal the pat­terns. Us­ing a pas­try brush, dust off any ex­cess flour and set aside un­til needed.

5 Re­peat steps 3 and 4 with the re­main­ing balls of dough. Pre­heat the oven to 200˚C.

6 Ar­range the lavosh on a large bak­ing sheet (there is no need to grease or line it), and bake in the pre­heated oven un­til just golden brown, about

10 – 12 min­utes.

7 Serve the lavosh with cheese or dips. Store in an air­tight con­tainer for up to 1 week.

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