Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Lavosh

Posted by Bee & John on October 29, 2010 at 5:25 PM

You know those little packets of lavosh?  Those EXPENSIVE packets of lavosh?


why not make them?  Easy Peasy :)


I was watching a cooking show (John used to watch them alone... gee how the world has changed) and there's a NZ chef that does some really lovely dishes... I just HAD to try this one and these are delicious!!!  So quick, so easy, so CHEAP!


125g plain flour

40 g wholemeal flour

2 tablespoons of sesame seeds

2 table spoons of poppy seeds

1 tablespoon of chopped fresh herb (eg: oregano, rosemary)

1 tsp salt

125g water

60g olive oil


Heat the oven to 160oC

mix all ingredients in the Thermomix bowl

mix on speed 5 for 5 seconds

set on closed lid position

knead for 1 minute


Take dough out of bowl

divide into 4 pieces

role each piece out thin.. Thin... THIN!  Paper thin

Cut into long rectangles

Brush with oil and sprinkle with salt


Cook until brown.


HINT: roll out the pastry on the baking sheet you are about to use.  It is a little tricky to transport the extra thin pieces to a tray otherwise


LESSON: remember - do NOT cut on the Thermomix baking sheet!


LESSON: the browner they are, the crisper they are - black is no good tho :)



Categories: Easy Specialties, My own Recipes, My Favourite Recipes

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5 Comments

Reply Bee & John
2:18 AM on December 1, 2010 
opi2kenopi says...
I had to roll it between two sheets of baking paper as the dough is really sticky, but it was quite easy to do though.


I was worried about your statement that the dough was sticky, so I made these again today. a) I forgot how easy these were and how yummy, but more importantly, it was a little sticky, but lightly flour it and it'll be fine.
Reply Cookie1
1:54 AM on November 29, 2010 
I just saw Opi2kenopi's link to your blog. These look lovely. I'll definitely be making some for Christmas.
Reply anonymous
6:54 AM on November 28, 2010 
I'm not sure if I did anything wrong, but my dough was possibly too sticky for a pasta roller. I guess dusting it with flour once it's out of the TMX would help with that. A pasta roller would make for more regular shapes - my rolled dough was very irregular ;) I have a pasta roller so I may give that a go this week (surely I'll make another batch...or two!!).
Reply Bee & John
6:09 AM on November 28, 2010 
opi2kenopi says...
...the ideal thickness is about 2-3mm. I had to roll it between two sheets of baking paper as the dough is really sticky, but it was quite easy to do though.
Thanks for the recipe.


Thanks for that Opi2kenopi (Love the name by the way) That's a good idea about the baking sheets! John was watching Iron Chef the other day and said they used a pasta roller to get the thinness, but I like the paper idea better!
Reply opi2kenopi
5:36 AM on November 28, 2010 
I made these (twice ;)) this week. They were sensational. I found rolling them too thin made them far to delicate for dipping, so I guess for me, the ideal thickness is about 2-3mm. I had to roll it between two sheets of baking paper as the dough is really sticky, but it was quite easy to do though.
Thanks for the recipe.