Seeded Lavosh

Cook Time 30 minutes

Servings 4


1 cup of biscuit, pastry & cake plain flour

¼ cup buckwheat or wholemeal flour

1 teaspoon sea salt flakes, plus extra to garnish

1 tbsp white sesame seeds

½ cup warm water

2 tbsp of extra virgin olive oil

2 tsp nigella seeds

1 tsp dried oregano (optional)

Fresh figs and/or apple slices, to serve


Preheat the oven to 170°C. Line three baking trays with baking paper and grease with a little splash of oil.

In a large bowl, mix together the flours, salt and sesame seeds. In a jug mix together the water and oil.

Make a well in the centre or the dry ingredients and little by little add the wet ingredients. Use your hands to bind together to form a ball of dough. If too sticky, add a little more flour.

On a floured board, cut the dough into 8 even portions. Working with one piece of dough at a time, place between two sheets of baking paper and roll out into 20 cm-long sheets (approximately) that are 1 mm thick. Place onto a prepared tray and sprinkle over some nigella seeds, oregano if using and extra salt. Repeat the process.

Bake for 20-25 minute or until slightly golden and crisp. Remove and cool completely on the tray. If not using immediately, store in an airtight container. They will last up to 2 weeks.

Serve lavosh on a wooden board with cheese, fruit and antipasto.


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