Lavosh is a thin, crunchy Middle Eastern bread that's delicious served as a pre-dinner nibble.
Prep time 5 mins
Cook time 15-20 mins
Makes approx 40
1 cup plain flour
1/3 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
1/4 cup olive oil
1 tsp sesame oil
1/2 cup water
To finish: olive oil and flaky sea salt
Preheat oven to 165C/325F.
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 quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches). Cut each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need to be virtually see-through.
Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle lightly with flaky salt. Bake until they are crisp and pale golden, about 15-18 minutes. Allow to cool fully before storing in an airtight container.