This is a fantastic looking and very tasty lavoche - a paper thin ‘crispbread’ that can be served with soup, dips, cheese and pates. It will keep for a week if stored in an airtight container. This one is sprinkled with pure ground Pepperberry and some sesame seeds which are optional.
2 ½ cups (345g) plain flour
2 teaspoons salt
2 teaspoons castor sugar
1 teaspoon ground Pepperberry
2 tablespoons unsalted butter
2 teaspoons (10ml) milk
3 tablespoons (60ml) water
1 egg yolk
2 teaspoons sesame seeds
A little extra Pepperberry for sprinkling
Using a paddle attachment on your mixer mix together the flour, sugar, salt, pepperberries and butter. Once the butter is well distributed through the dry ingredients, add the milk, water and egg yolk and work until a firm dough is formed.
Cover the bowl and let the dough rest in the refrigerator for at least 1 hour.
Line a baking tray with non-stick paper and preheat the oven to 160C.
Roll out the dough as thinly as you can either with a rolling pin or a pasta rolling machine will do this for you.
The finished lavoche should only be as thick as a corn chip, so work quickly, taking care not to overwork the dough. It may be necessary from time to time to refrigerate the dough again so that it can be successfully rolled.
Cut the rolled lavoche dough into long triangles and carefully place on the baking tray.
With a pastry brush dipped in water, lightly brush the surface of the lavoche and sprinkle with the sesame seeds and a little extra ground Pepperberry. Bake in the preheated oven until a light golden brown.
copyright Juleigh Robins Wild Food 2010 Penguin