Olive Oil & Thyme Lavosh
Introduction
I make lots of these fresh simple crackers in summer when dips seem to be on the
menu most of the time. If I’m making these to serve with mushroom pâté, I sprinkle them with a little porcini powder before baking.
Serves:
Ingredients
1 cup standard flour
½ cup wholemeal flour
½ tsp salt
¼ cup olive oil, plus extra for brushing
½ cup water
3 tsp chopped fresh thyme leaves
Flaky salt
Method
1 Preheat the oven to 180°C (350°F).
2 Mix the flours, salt, oil, water and thyme together in a bowl by hand to form a dough; the oil may look a bit streaky, but this is normal. Cut the dough into four and cover each portion with cling film so it doesn’t dry out.
3 Working with one portion at a time, roll out on a floured board or bench as thin as possible. Brush the top of each with oil and sprinkle with a little flaky salt. Cut into desired shapes and arrange onto baking trays lined with baking (parchment) paper.
4 Bake for 10–12 minutes until golden.
*Fresh lemon thyme from your garden is even
better.
Comfort Cooking: Enough for leftovers and lazy days in Kiwi homes, by Wendy Morgan, published by Bateman Books, RRP $45, release date July 2025