1.25 cups (200g) flour
60mls peanut oil
1.5 teaspoons salt
1 teaspoon cracked black pepper
2 teaspoons black cumin seeds
1 teaspoon sesame seeds
Makes about 25 biscuits.
Combine all the ingredients in a large bowl and using a knife, mix to form a dough.
Knead dough on a lightly floured surface for 1 minute until smooth.
Cover with plastic wrap and refrigerate for 30 minutes.
Roll out dough on a lightly floured surface to 1/4cm thick, then using a sharp knife or pizza cutter, cut into 5cm x 5cm squares or desired shapes.
Using a palette knife, lift biscuits on to an oven tray and prick with a fork to prevent them puffing up while cooking.
Bake at 160°C for 20 minutes or until golden brown underneath, then transfer to a wire rack to cool.
Lavosh will keep in an airtight container for up to 1 month and any uncooked dough can be frozen.