This recipe is derived from Greg and Lucy Malouf’s lavash recipe in their inspirational book Turquoise. I don’t put the dill seeds inside the mix as I prefer to mix and match with different seeds and flavours on the top. I especially like the chilli and pink salt combination for flavour punch.
After you have made it once you will find it a quick way to make lots of gorgeous biscuits for the party season and surprise people with the fact that you baked them yourself. The dough is freezable too so make a double batch and freeze half down for another occasion.
250 g all purpose flour
1 tsp pink salt
1 tsp castor sugar
30g butter softened
1 whole egg
Extra egg and a dash of milk whisked with a fork for glazing.
To decorate – poppy, nigella, caraway, cumin, sesame, black sesame, pink sea salt and chilli flakes
In a large bowl, combine flour, salt and sugar by hand or with an upright mixer. Add softened butter and mix until fine and crumb-like in texture.
In a small bowl, combine egg and milk.
While mixer is on slow, pour egg and milk mix into dry ingredients, adding extra milk if required to bring it just together. Knead together on a lightly floured board until a good even consistency.
Leave for one hour before using.
Preheat oven to 180 deg C. Line two large baking trays with baking paper.
Taking a small handful of dough at a time, roll out as finely as you possibly can. Cut into strips or triangles and place onto paper. Glaze with egg/milk mix and top with your choice of seeds.
Place in the oven for approx 10-15 mins – use your timer and keep an eye on them because the thickness of the dough and the strength of the oven will influence the duration of cooking.
Remove when they are golden in colour and place on cooling racks.
Repeat the process until all the mixture has been used up. Note that you need to wait until the tray is cool before you place another batch of freshly rolled dough on it. For this reason rotate your trays in the oven so one is always cooking and one is always cooling while you roll and cut the next batch.
Finished bark can be stored for up to three days in an airtight container.
Serve with dips and enjoy!! XIlona