These lavosh are so easy I can make a batch in less time than a dash to the local shop and for far less moolah. They keep really well and are great to have on hand for lunches, drinks drop-ins, with dips and cheese or just a bit of crunch any time.
Rosie
REVENGE LAVOSH
Makes 4
150 gm white rice flour
40 gm fine buckwheat flour
40 gm besan (chickpea flour)
¼ teaspoon salt
1 teaspoon caster sugar
70 ml extra virgin olive oil
120 ml warm water
4 teaspoons additional extra virgin olive oil for brushing
Sea salt flakes for sprinkling
Preheat oven to 180°C. Line baking trays with non stick baking paper.
Mix dry ingredients together well. Add oil and warm water and mix with a fork until well combined. Knead lightly until the mixture comes together adding a little more water if too dry or a little more white rice flour if it is too wet.
Divide into four pieces and, in between two sheets of non stick baking paper, roll each one out into an oval shape roughly 15cm x 35cm. Brush each lavosh with 1 teaspoon of the extra olive oil and sprinkle with sea salt. Place on baking trays and bake for around 20 minutes, rotating the baking tray in the oven halfway through the cooking. Bake until golden brown all the way to the centre.
Cool completely on a wire rack before storing. Will keep in a cool place in an air-tight container for more than two weeks.
For variety, sprinkle the lavosh with black or white sesame seeds, fennel seeds, chopped rosemary etc.