Rosemary Lavosh Crispbreads

Ingredients

270 gm Plain Flour

¼ tsp Cracked Black Pepper

½ tsp Sea Salt

25 ml Olive Oil

120 ml Water

1 tbls Rosemary, finely chopped

Cooking Method

Preheat oven to 170℃

In a large bowl combine the plain flour, sea salt, black pepper and chopped rosemary, make a well in the centre and add the olive oil and water. Mix well to form a dough.

Turn out onto a floured board and kneed for a few minutes. Shape into a log, set aside and allow to rest for half an hour.

Cut the dough into 16 equal portions (each portion should weigh approximately 25-30 gm)

Roll out the portions with a rolling pin until very thin, we’ve used a pasta machine, which allows them to be very thin and even.

Place on baking trays lined with baking paper and bake for 15 minutes or until golden brown.

Remove from the oven and cool on a wire rack. Store in an airtight container.

Cook’s Tip

The rosemary may be submitted for other herbs or seeds. Brush the tops with egg white and sprinkle with sesame or poppy seeds.