Tuesday, 13 August 2013

Turkish Sesame Seed Lavosh

These thin flat breads are just delightfully crisp and extremely moreish.  When working on Superyacht's or in any remote regions of the globe a supermarket is just not at hand when sometimes you need it most! So that is why personally I love to know how to do everything from scratch.
So if you run out of crackers for your cheese board that is on the menu tonight or you require a thin cracker to accompany an entree these are just perfect.
The dough can be easily made in advance and frozen for later use when on charter.  Remember to freeze dough in a rectangle flat shape for easy rolling later when defrosted.

Enjoy :)

Turkish Sesame Seed Lavosh

Oven 160 degrees Celsius 

Ingredients
1 cup of plain white flour
1/2 cup of wholemeal flour
2 Tablespoons of black sesame seeds 
2 Tablespoons of white sesame seeds
1 teaspoon of salt 
1/4 cup of cold pressed extra virgin olive oil
1 teaspoon of sesame oil
1/2 cup of water

Extra olive oil and flaky sea salt for finishing. 


Method
Sieve flours into a mixing bowl, add in sesame seeds and salt.

Make well in center and add oils and water.

Mix and form to a firm dough, at this stage more flour or more water can be added to obtain the required consistency.  This is due to flours being different all over the world.

Cut into four pieces and roll each piece one at a time out so that it is paper thin.  Brush thinly with olive oil and sprinkle with salt (I often leave the salt out depending of the use of the Lavosh).

Cut into rectangle shapes and place on a lined baking sheet.

Cook for 15 minutes or so until slightly golden.  Either cool on tray or on a cake rack.  Cool completely before storing. 

Store in air tight container in a cool dry place.  These can be made 5 days a head of time and used when required. 

Note; I used white sesame and linseed as I didn't have any black sesame, it worked well. 




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