I've been pondering crackers for some time now. Why, oh why, in an age when everyone seems to be into making everything - home-cured duck ham, anyone? - are crackers still in exile? I guessed they must be hugely time-consuming to make - but they are not. In fact, they are fast and easy. Not to mention delicious. And free of transfats and additives. Just flour, water, salt, oil and whatever herbs, seeds and spices you fancy. This is Annabel Langbein's lavosh recipe.
1c flour
1/3c wholemeal flour
2T each black and white sesame seeds
1T finely chopped fresh oregano or 1t dried oregano
1t salt
¼c olive oil
1t sesame oil
½c water
Preheat oven to 165˚C and line a couple of trays with baking paper. In a bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft dough.
Divide the dough into four and roll each out on a lightly floured board as thinly as possible - or use a pasta machine. Cut each piece into strips and roll again. They should be virtually transparent.
Put strips onto tray, brush with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Allow to cool then store in an airtight container.
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