food, Recipes

recipe: a fresh take on crispy lavoush

Toby Murphy

Al fresco gatherings with friends call for light and easy plant-based dishes that celebrate beautiful – and delicious – vegetables. Inspired by the flavours of the Middle East, make crispy lavoush with garlicky yoghurt as an easy appetiser.

crispy lavoush


250ml plain flour 250ml wholewheat flour 1T Maldon salt, plus extra for sprinkling 1t sumac 2T za’atar spice 250ml water 62.5ml olive oil 1T sesame seed oil


Preheat the oven to 165ºC. Line two baking sheets with lightly greased baking paper. In a large bowl, mix the flours with the salt, sumac and za’atar. Make a well in the centre of the mixture. Combine the water, olive and sesame oil and pour into the well. Mix well until the dough comes together, adding a little water if needed (it should be slightly sticky).

Divide the dough in half and roll out one half on a floured surface until wafer thin. Lightly brush or pat the dough sheet with a little extra olive oil and sprinkle a little salt over it. Repeat with the other dough half. Place on the baking sheets and bake for 20 minutes, swapping trays halfway through. Remove from the oven and allow to cool. Store in an airtight container until ready to use.

MAKES two 20×30cm sheets

In the October #HLIndoorOutdoor2018 issue, we feature six fresh and delicious veggie dishes, perfect when paired as a follow up to this recipe. On shelves now.