Everyday Gourmet with Justine Schofield S11E1 X Lighthouse Flour: Seeded Lavosh скачать в хорошем качестве

Everyday Gourmet with Justine Schofield S11E1 X Lighthouse Flour: Seeded Lavosh

Everyday Gourmet with Justine Schofield S11E1 X Lighthouse Flour: Seeded Lavosh https://www.lighthousebaking.com.au/p...   / bakewithlighthouse     / bakewithlighthouse   Seeded Lavosh Chef: Justine Schofield Serves: 4 Time: 30 minutes Ingredients 1 cup of biscuit, pastry & cake plain flour ¼ cup buckwheat or wholemeal flour 1 teaspoon sea salt flakes, plus extra to garnish 1 tbsp white sesame seeds ½ cup warm water 2 tbsp of extra virgin olive oil 2 tsp nigella seeds 1 tsp dried oregano (optional) Fresh figs and/or apple slices, to serve Method Preheat the oven to 170°C. Line three baking trays with baking paper and grease with a little splash of oil. In a large bowl, mix together the flours, salt and sesame seeds. In a jug mix together the water and oil. Make a well in the centre or the dry ingredients and little by little add the wet ingredients. Use your hands to bind together to form a ball of dough. If too sticky, add a little more flour. On a floured board, cut the dough into 8 even portions. Working with one piece of dough at a time, place between two sheets of baking paper and roll out into 20cm- long sheets (approximately) that are 1 mm thick. Place onto a prepared tray and sprinkle over some nigella seeds, oregano if using and extra salt. Repeat the process. Bake for 20-25 minute or until slightly golden and crisp. Remove and cool completely on the tray. If not using immediately, store in an airtight container. They will last up to 2 weeks. Serve lavosh on a wooden board with cheese, fruit and antipasto.