Wednesday, 29 February 2012

Sesame and Oregano Lavosh

There's a whole aisle dedicated to biscuits, cookies, crisp breads, crackers, dipping sticks etc. in the supermarket, so why would you bother to make your own lavosh? Because they're a gazillion times better than anything you can buy in a supermarket and they are quick and easy to make.

I'm not one for picnics. The whole idea of eating cross-legged on a scratchy blanket in the elements does not fill me with delight. However, there are times when I cannot make a decent enough excuse to avoid it, so I figure if I have to pack a picnic basket it may as well have some great food in it. These are killer picnic basket inclusions. They'll knock the socks off your fellow picnickers and may just make enduring enjoying a picnic possible.

Sesame and Oregano Lavosh
from Annabel Langbein's The Free Range Cook
Makes approx 40

1 cup plain flour
1/2 cup wholemeal flour
2 tbsp each black and white sesame seeds or 4 tbsp just one kind
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
¼ cup extra virgin olive oil
1 tsp sesame oil
½ cup water

To finish:
extra virgin olive oil
flaky sea salt

Preheat oven to 165˚C fan-force  and line a couple of oven trays 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 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through. I cut mine out with a pizza wheel. They look a bit scruffy but, hey, they're meant to look home made.

Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. I baked mine in batches. Allow to cool fully then store in an airtight container.

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