Rosemary and seed lavash crackers with blue cheese and honeycomb
Lavash is a type of Middle Eastern flatbread that’s easy to make at home. This version is packed full of seeds for a healthy crunch.
- 1 teaspoon honey
- ½ teaspoon sesame oil
- ½ cup boiling water
- ¼ cup olive oil plus extra for brushing
- ¾ cup wholemeal flour
- ½ cup plain flour
- 2 tablespoons sunflower seeds finely chopped
- 2 tablespoons pumpkin seeds finely chopped
- 1 teaspoon nigella seeds if you can’t find these, swap for poppy seeds or extra sesame seeds
- 1 teaspoon sesame seeds
- 1 teaspoon rosemary finely chopped
- flaky sea salt for sprinkling
- 200 g veiny blue cheese or any soft cheese
- 150 g raw honeycomb
- Preheat oven to 160°C. Line a baking tray with baking paper.
- Combine honey, sesame oil and boiling water in a bowl and stir until honey has completely dissolved. Allow to cool slightly. Stir in olive oil.
- Combine wholemeal and plain flour, all the seeds and rosemary in a large bowl.
- Pour in liquid mixture and stir to form a wet, sticky dough.
- Using a quarter of the mixture at a time, roll out dough on a heavily floured surface as thinly as possible to form a rough rectangle. Don’t worry about small rips and tears – they add to the rustic look! Cut into generous rectangles and transfer to tray with a fish slice. You will need to cook the crackers in two or three batches.
- Brush first batch of crackers very lightly with olive oil and sprinkle with flaky sea salt. Bake for 12-15 minutes until very lightly golden. Remove from oven and repeat with remaining batches. Allow to cool completely on a wire rack.
- Serve with blue cheese and honeycomb.
A cracker of a tip
- – The crackers are best eaten within a couple of days. Store in an airtight container.
These lavash make a tasty and elegant snack to serve guests. They’d be a cool gift to give friends and family for Christmas. Pop them in a nice cellophane bag and tie rustic yarn around the top! You could use gluten-free flour to make these crackers gluten-free. You should be able to find honeycomb in boxes at a gourmet food store, but you can just use a nice honey drizzled over top instead if you can’t. This recipe comes from the August/September issue of NADIA magazine. Photography by Todd Eyre.