Lavosh is a thin, crunchy Middle Eastern bread that's delicious as a picnic snack or pre-dinner nibble. Here we've flavoured it with sesame and oregano but you can also use parmesan, fennel seeds, or chillies. If you don't have fresh oregano, you can use a teaspoon of dried oregano instead.
Makes about 40
Snacks & Starters
1 cup plain flour
1/3 cup wholemeal flour
2 tbsp black sesame seeds
2 tbsp white sesame seeds
1 tbsp fresh oregano, finely chopped
1 tsp salt
1/4 cup extra-virgin olive oil
1 tsp sesame oil
1/2 cup water
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 16cm.
Cut each rectangle into strips measuring about 4 x 17cm and roll again.
They need to be virtually see-through.
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.
Allow to cool fully then store in an airtight container.
You can use 4 tbsp of one type of sesame seeds if you do not have both.