Ingredients Jump to Instructions ↓

  1. 165 g plain flour , plus extra for dusting

  2. 55 g wholemeal flour

  3. 2 tbsp black sesame seeds

  4. 2 tbsp white sesame seeds

  5. 1 tbsp finely chopped leaves of oregano

  6. 1 tsp salt

  7. 4 tbsp extra virgin olive oil , plus extra for brushing

  8. 1 tsp sesame oil flaky sea salt , for sprinkling

Instructions Jump to Ingredients ↑

  1. Sesame and oregano lavosh Method 1. Preheat the oven to 170C/150C fan/Gas 3 and line an oven tray with baking paper.

  2. In a mixing bowl, stir together the flours, sesame seeds, oregano and salt. Mix the oils and 125ml of water together and add to the dry ingredients, stirring to form a soft, pliable dough.

  3. 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 very thinly again – they need to be virtually see-through.

  4. Carefully transfer the 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 the lavosh to cool fully, then store them in an airtight container.


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