Here’s the recipe for this week’s episode of the TV show, The Free Range Cook, in which Annabel Langbein heads across Lake Wanaka to pick grapes from the stunning Rippon Vineyard in New Zealand (their Pinot Noir is legendary). She packs a picnic to enjoy amongst the vines, including this homemade lavosh. Such a simple thing to make and so yummy!
Lavosh is a thin, crunchy Middle Eastern bread that’s delicious as a picnic snack or served as a pre-dinner nibble with blue cheese and dried fruit. In this recipe Annabel flavours the lavosh with sesame and oregano, but she says you could also use fennel seeds, parmesan or chillies. “The wholemeal flour adds texture and makes it a healthy oven-baked snack. Cut any shapes you like – as long as the dough is very thin you’ll get a fabulous crisp bread.”
Prep time 15 mins
Cook time 15-18 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
¼ cup extra virgin olive oil
1 tsp sesame oil
½ 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.