An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!
Tuesday, October 19, 2010
Lavosh is really handy, fun to make & so yummy & crunchy.
Also keeps really well...silly me, it won't last that long!
This recipe comes via Annabel Langbein.
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.
..would be very happy to hear from you if you have any queries about the sourdough starter, bread making in general, making pasta, roasting coffee or almost anything else that you can think of..email him at email@example.com Special note: please check in with Matt first before using the pictures from this blog. Thanks so much : )