Sumac & Quinoa Lavosh
August 7, 2011 8 Comments
Add crisp and crunch and I’m your valentine.
Oh Oh and a little bit of sour? That’s it, I’m a goner!And all my highbrow la dee da dee da, ‘this place is too small’, ‘this place is too big’, doing my best impersonation of Goldilocks. Yea well all that goes out the window. I’ll eat anything salty, crunchy and sour. Well almost anything. I won’t eat the ubiquitous paprika flavoured chips they favour here or those weird puffed up concoctions that dissolve in your mouth and adhere to every crevice in your teeth.
I’ve been struggling with my cravings here, there is no where I can get my fix. Sometimes it get’s so bad, I shake a little Furikake (a salty Japanese condiment for sprinkling onto rice) into the palm of my hand and eat that. Without rice or even plans to eat any time soon.
Hmm. Have I said too much? Maybe.
Listen, that’s it – I swear! No other questionable habits in the closet.This recipe from Anna Hansen’s: The Modern Pantry is a happy find. Although whenever I’ve made a batch, I hover around its general vicinity like one of those annoying wasps until I’ve finished the whole thing.
The recipe claims that if you mix the stated ingredients you get a very loose dough. I’ve made this lavosh a few times now and even leaving out 30 ml of milk still leaves me with a bumpy batter rather than anything even vaguely resembling a dough. Not that it’s a big deal, it just means that ‘rolling’ it is an impossibility and the best way to tame it is with an offset spatula. The trick is to get it as thin as possible, be generous with the sumac and olive oil and bake it until it’s golden.
240g plain flour
200g cooked quinoa (a little less than 100g uncooked quinoa)
1 tsp poppy seeds
3 tsp fennel seeds
1 tsp table salt
1/4 tsp sugar
300ml milk (original recipe calls for 330ml)
50g butter, melted
olive oil or vegetable oil for rolling out and drizzling
sumac for sprinkling (lots!)
Maldon salt or other flaky sea salt
1. Sift the flour into a bowl and add the quinoa, poppy seeds and fennel seeds, salt and sugar. Whisk the milk and melted butter together, add to the dry ingredients and mix thoroughly with a wooden spoon until the dough becomes elastic (this never happened for me, even after 10 minutes in the kitchen aid with a dough hook). Allow to rest in the fridge for an hour (dough/batter will live happily in the fridge for up to a week).
2. Scoop out a large handful of dough on to a baking sheet lined with a silicone baking mat. Use an oiled offset spatula to spread the batter out evenly, you are aiming for 1-2 mm thick. Drizzle with olive oil and sprinkle with a lot of sumac.
3. Bake at 180°C in a pre-heated oven until golden all over. Pale Lavosh is not as tasty.
4. Allow to cool and then break into shards.