Make your own flavoursome flatbreads. This recipe for Smoked Paprika and Fennel Lavosh is easy to make and can be stored in an airtight container for one week. It’s perfect served as part of a cheese board or served with Ocean Trout and Dill Rillette with Zucchini Piccalilli like we have.
Smoked Paprika and Fennel Lavosh Recipe
Makes 4 large lavosh
Ingredients:
2 cups plain flour, plus extra for dusting
1 tsp salt flakes, plus extra for sprinkling
1 tsp honey
1 tsp smoked paprika
1 tbsp extra virgin olive oil
¼ cup (60ml) milk, for brushing
1 tsp fennel seeds, for sprinkling
Method:
Preheat the oven to 220°C (200°C fan forced). Place flour in the bowl of an electric stand mixer with dough hook attached. Add salt flakes, honey, paprika, oil, and 1/2–3/4 cup room temperature water. Mix on low speed for 2 minutes, or until a smooth dough. Turn out onto a floured work surface and shape into a ball. Cut into 4.
On a well-floured surface, use a rolling pin, roll each portion out to 30cm x 20cm oval. Place on 2 large baking trays lined with non-stick baking paper. Brush with milk and sprinkle with fennel seeds and salt.
Bake for 12-15 minutes, or until golden and crisp.
Cool. Lavosh can be stored in an airtight container for 1 week.
Serve the lavosh with Ocean Trout and dill Rillette with Zucchini Piccalilli.
