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300g flour
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10ml chili flakes
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5ml salt
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10ml dried oregano
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45ml olive oil
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250ml lukewarm water
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sesame seedsblack and white sesame seeds for sprinkling(optional)
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Olive oil for brushing
METHOD:
- Combine all dry ingredients (flour, chili flakes, salt, and oregano) in a mixing bowl fitted with a dough hook, and mix well.
- Add most of the water and olive oil, and begin kneading the dough on low speed. Increase the speed as the dough comes together. Add more liquid if needed but avoid overmixing.
- Cover the dough and let it rest for 30 minutes.
- Preheat the oven to 180°C. Line two large baking trays with parchment paper.
- Divide the dough into 4 equal pieces. Dust generously with flour and roll out on a floured surface as thinly as possible. Alternatively, use a pasta maker, starting on the widest setting and gradually decreasing to achieve the thinnest possible dough. Brush with olive oil.
- Cut the dough into smaller pieces and sprinkle with sesame seeds. Place on the prepared baking trays.
- Bake for approximately 10 minutes, or until crisp and lightly browned.
- Cool and store in an airtight container if not using immediately.
MORE IDEAS:
- Lavash adds a beautiful touch to a cheese platter.
- Package in cellophane bags for sale at markets.
- Sprinkle with sea salt, rosemary, chili, or other spices before baking.
- Sprinkle with finely grated parmesan cheese before baking.