Sesame and oregano lavosh

Annabel Langbein makes crisp, savoury flatbreads, a stylish accompaniment to cheese, dips and pâtés
By Annabel Langbein
Sesame and oregano lavosh
  • Rating:
  • Serves: makes about 40
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 165 g plain flour, plus extra for dusting
  • 55 g wholemeal flour
  • 2 tbsp black sesame seeds
  • 2 tbsp white sesame seeds
  • 1 tbsp finely chopped leaves of oregano
  • 1 tsp salt
  • 4 tbsp extra virgin olive oil, plus extra for brushing
  • 1 tsp sesame oil
  • flaky sea salt, for sprinkling


1. Preheat the oven to 170C/150C fan/Gas 3 and line an oven tray with baking paper.

2. In a mixing bowl, stir together the flours, sesame seeds, oregano and salt. Mix the oils and 125ml of water together and add to the dry ingredients, stirring to form a soft, pliable dough.

3. Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll very thinly again ' they need to be virtually see-through.

4. Carefully transfer the strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden ' about 15-18 minutes. Allow the lavosh to cool fully, then store them in an airtight container.

Rate This Recipe