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My Plate, Your Plate is a storytelling and community arts cooking project where participants share recipes and stories. The project aims to build relationships between local residents and people from refugee and asylum seeker backgrounds, breaking down social isolation, building cultural awareness and solidarity.

This recipe was shared by Suzie, project participant, hear her story below and download the recipe.

Suzie's Story

Photo of Suzie wearing a flowery top in a kitchen she is throwing ingredients in a large silver bowl, beside her is another project participant Maryam

L-R: Suzie, Maryam

Transcript

Suzie transcript (DOCX 13.2KB)

Ingredients

1 cup of buckwheat flour
1/3 cup besan flour (Chick pea flour)
1 teaspoon of Xanthan Gum (gluten replacement)
2 tablespoons each of black and white sesame seeds (or 4 of one)
1 tablespoon finely chopped oregano
1 tablespoon fennel seeds
1 tablespoon of caraway seeds
1 teaspoon of salt
¼ cup of Extra virgin Olive Oil
1 teaspoon of Sesame Oil
½ cup water
Extra Virgin Olive Oil and Sea Salt (to brush on top before baking)
**(less water with Besan/Buckwheat as less absorbent than plain flour or add more flour)

Method

Step 1

Preheat oven to 165c and line 2 trays with baking paper.

In a mixing bowl stir together the flours, sesame seeds and oregano and salt.

Mix the water and oils together and add the rest of dry ingredients, stirring to form a dough.

Step 2

Divide the dough into 4 pieces and roll out on a lightly floured board into a large rectangular shape.

Make the dough as thin as you can.

Cut each rectangle into 4 cm wide strips and roll out again to get even thinner.

Step 3

Carefully transfer strips to a baking tray, brush them lightly with olive oil and sprinkle with sea salt. Bake until crisp
and golden about 15 – 18 minutes. Serve with labneh or dips.

*Gluten recipe

1 cup plain flour
1/3 cup wholemeal flour

Allergy warning

Contains sesame

Download

Lavosh recipe card (PDF 758.7KB)