Honey and sesame lavosh

Once you realise how easy making lavosh at home you'll never want to buy it again. Like all freshly baked things, nothing beats the version straight from the oven.

Credit: SBS Food

• serves

  6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 150 g (1 cup) plain flour, plus extra for dusting
• 150 g (1 cup) fine wholemeal flour
• 1 tsp sea salt, plus extra for sprinkling
• 1 tsp honey
• 1 tbsp tahini
• 1 tbsp extra virgin olive oil
• 60 ml (¼ cup) milk
• 1 tsp sesame seeds, for sprinkling

Instructions

1. Preheat the oven to 180˚C.
2. Combine the flours and salt together in the bowl of a stand mixer fitted with a dough hook.  Add the honey, tahini, olive oil and 125 ml (½ cup) water and mix on low speed until a smooth, slightly sticky dough forms.
3. Turn out the dough onto a lightly floured work surface, shape into a ball, then cut in half. Working with one half at a time, roll out each portion using a pasta machine or rolling pin until about 2 mm - thick. Cut the dough sheets into around 30 cm lengths and place on a baking paper lined baking tray. Brush with a little milk and sprinkle with sea salt and sesame seeds. Bake for around 12 minutes until the lavosh is browned.
4. Cool, then break into pieces to serve.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.