serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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
- Preheat the oven to 180˚C.
- 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.
- 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.
- 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.
