recipes

Oh La Vache!

Lavosh is a thin, crunchy Middle Eastern bread that’s delicious as a picnic or pre-dinner nibble.  Flavour it with sesame and oregano or you can use parmesan, fennel seeds or chillies.

Prep time 15 mins
Cook time 15 – 18 mins
Makes about 40

160 grams plain flour
80 grams wholemeal flour
20 grams each black and white sesame seeds (or 40 of just one kind)
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
55 grams cup extra virgin olive oil
1 tbsp sesame oil
115 grams of water

To finish:

extra virgin olive oil
flaky sea salt

Preheat oven to 165°C and line an oven tray with baking paper.  In a mixing bowl stir together the flours, sesame seeds, oregano 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 4 pieces and roll each out on a lightly floured board as thinly as possible.  Each piece of dough should yield a rectangle about 34 x 16 cm.  Cut each rectangle into strips measuring about 4 x 17 cm and roll again.  They need to be virtually see through.

Carefully transfer the strips to a baking tray, brush lightly with oil and sprinkle with flaky salt.  Bake until crisp and pale golden. About 15 minutes.  Allow to cool fully then store in an airtight container.