I have been a big fan of Annabel Langbein the New Zealand chef extroadinaire, for about 15 years now. I have a huge cookbook collection but the books I go to again and again are Annabel’s. In fact, if the house was burning down, it is her book “The Best of Annabel Langbein: Great food for busy lives” that I would grab as I flee out the door. Heaven forbid that this is ever a choice I have to make, but at least I’ve thought ahead!
Annabel’s recipe for Sesame and Oregano Lavosh is so simple and tasty. Once you’ve made them you will wonder why you ever bothered to buy crackers. Also, your friends will be very impressed with your skills so no need to let them know that this is one of the world’s easiest no fail recipes. I’ve made these many times now and have adapted the recipe to suit my taste but if you would like to try the original, you can find the recipe on Annabel’s beautiful website here or you can purchase her books here.
Don’t be afraid to experiment with other seed and herb combinations.
1 1/3 cup plain flour
2 tbsp sesame seeds
2 tsp nigella seeds
1 tsp dried oregano
1 tsp salt
1/4 cup extra virgin olive oil
1 tsp sesame oil
1/2 cup water
Preheat oven to 165C and line an oven tray with baking paper. In a mixing bowl, mix the flour, sesame seeds, nigella seeds, oregano and salt. Mix the oil and water together then add to the dry ingredients and stir to form a soft dough.
divide the dough into four pieces then take one piece and roll it out very thinly (until it is almost translucent). Cut into strips or squares. You can be as neat or as rustic as you like!
Carefully place on your baking tray and bake in the oven for about 15 minutes.
Optional: Just before baking you can brush with oil and sprinkle with flaky salt. Personally, I like mine without this step but you might like to try it to see what you prefer.