Lavash

Lavash

By
From
Margaret Fulton Favourites
Makes
100 5 x 3 cm crackers
Photographer
Tanya Zouev and Armelle Habib

Suzanne’s husband, Robert, loves to make lavash (sometimes called lavoche). He bakes the lavash in large sheets, which he breaks up to serve, usually with an accompanying bowl of Chicken Liver Pâté or Tapenade. You can buy lavash in delis or gourmet food stores but they are a breeze to make yourself and the result is every bit as good, if not better.

Lavash are great for entertaining when arranged in a napkin-lined basket alongside a pâté or a bowl of dip, or as a base for a lovely cheese platter.

Ingredients

Quantity Ingredient
2 cups plain flour
1 1/2 teaspoon sea salt
1 teaspoon sugar
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg, lightly beaten
1 cup milk
60g unsalted butter, melted

Method

  1. Sift the flour, salt and sugar into a large mixing bowl and stir in the poppy and sesame seeds. Make a well in the centre and add the egg, followed by the milk and melted butter. Slowly incorporate the flour into the liquids to form a dough.
  2. Knead the dough lightly on a floured board, then wrap in plastic wrap and chill for an hour or so.
  3. Preheat the oven to 180°C. Cut the dough into quarters and roll very thinly, one piece at a time, to 10 x 40 cm rectangles — it doesn’t matter if you get a few holes. Cut across into servingsize rectangles or leave in large pieces to break up later, when they are cooked. Place on baking trays and bake for 8 minutes, until dry and pale golden. Transfer to wire racks to cool and store in an airtight container.

Making a cheese platter

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. A selection of two cheeses is usually sufficient, one hard and the other soft or blue. They should be left out of the refrigerator long enough to come to room temperature before eating. Serve with a few muscatels or other dried or glacé fruits, and fresh fruit such as grapes, pears or apples.
Tags:
Margaret
Fulton
Favourites
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