| Source: Grace Epp |
|
Preheat oven to 400 degrees F (200 deg. C)
|
|
|
|
Note: Good with soup, as an appetizer or snack – good substitute for chips or crackers. It is like Lavosh.
|
| INGREDIENTS: |
|
|
2 cups all-purpose flour
½ cup graham or whole wheat flour
1 teaspoon salt
1 teaspoon white sugar
2/3 cups water
1 egg white
2 tablespoons olive oil |
|
2 tablespoons sesame seeds
plus one of the following:
2 teaspoons poppy seeds
1 tablespoon lightly crushed dry rosemary
1 tablespoon Syrian herbal mix
1 tablespoon other herbs
or try something new |
|
|
|
For Tomato – Basil version:
Use food processor to finely chop 2 tbsp. dried (not in oil) tomato flakes – add to dry ingredients along with 1 ½ tsp dried basil. In food processor, puree 3 or 4 cloves fresh garlic with the olive oil. |
|
|
|
In a large bowl, stir together flours, salt, sugar and dry seasonings.
Measure water and whisk in egg white with a fork, add oil.
Stir liquid into dry ingredients. Mixture will be quite stiff. Knead dough for about 5 minutes. Let rest for about 20 Min.
Divide dough into 10 – 16 balls. Roll each ball into a long, very thin, oval. It should be almost thin enough to see through. Hint – roll each ball part way and let rest while you roll the rest. Then go back to the first one and finish rolling – they are easier to roll that way. A pasta machine makes rolling a breeze!
Place the ovals on an ungreased cookie sheet – 2 or 3 to a pan.
Bake for 10 – 15 minutes until lightly browned.
Cool on rack and store in an airtight container. If they are not quite crisp enough you can heat them for a few minutes in a hot oven.
|
