Lavosh with Black Cumin & Sesame Seeds
Snacks / Summer / Rachel Grisewood / Serves: 6

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
100mls water


Makes about 25 biscuits.


Issue 102
January 2004

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.