SEEDY LAVOSH

This simple recipe produces gorgeously crisp, flavoursome crackers that are excellent with dips or cheeses. Make up a jar to deliver to a friend, and also keep some in your pantry for snacking at any time of day.

MAKES ABOUT 20 PIECES

1¹/₃ cups (200 g) plain flour

¹/₃ cup (50 g) sesame seeds

1 tsp fennel seeds

1 tsp nigella seeds

1 tsp sea salt, plus extra for sprinkling

¼ cup (60 ml) olive oil, plus extra for brushing

Preheat the oven to 170°C (340°F). Grease and line a baking tray with baking paper.

Mix together the flour, seeds and salt in a large bowl. Whisk the olive oil and ½ cup (125 ml) water in a small jug, stir into the dry ingredients and work into a rough dough. Turn out onto a work surface and gently knead until soft. Divide the dough into four or five pieces. Roll out one piece of dough between two sheets of baking paper until about 2 mm (¹/₁₆ inch) thick. Transfer to the baking tray, brush with a little olive oil and sprinkle with sea salt. Bake the lavosh for 15 minutes or until golden brown, then set aside to cool. Repeat with the remaining dough.

Break the cooled lavosh sheets into shards and store in an airtight container. Alternatively, you can cut the lavosh into neater squares before baking.

VARIATIONS

Instead of (or as well as) the seeds, you could add 1 teaspoon finely chopped fresh or dried rosemary or oregano. A few chilli flakes worked through the dough before baking are good, too.

A breakfast picnic is a lovely friendly way to start the day.