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Baked Camembert and Spiced Lavash Crisp


Baked Camembert and Spiced Lavash Crisp

Recipe by: Claire Winstanley 

Serves: 2-3
Preparation time: 35-40min
Cooking time: 20min

Lavash Crisp
1 packet active dry yeast
1 1/4 cups lukewarm water
4 cups bread flour
1/4 cup extra-virgin olive oil
2 tablespoons honey
Sea salt
1 tablespoon each of za'atar and sesame seeds for sprinkling

In the bowl of a standing electric mixer, combine the yeast with 2 tablespoons of the water and let stand until moistened.
Add the flour, olive oil, honey, 2 teaspoons of salt, and the remaining water. Fit the mixer with the dough hook and mix on medium-low until a firm, supple dough forms.
Turn the dough out onto a floured surface and cut into thirds; let stand covered for 15 minutes.

Preheat the oven to 180 degrees.
Lightly coat the underside of sheet pans with olive oil.
On a floured surface, roll out the dough to thin rectangles slightly larger than the sheet pans.
If the dough springs back, let rest for a few minutes before rolling again.
Drape each rectangle over the underside of each sheet pan so it hangs over the edge.
Brush the lavash with a generous layer of olive oil, then sprinkle with sea salt and 1 tablespoon each of the za'atar and sesame.
Bake lavash until golden and crisp; shift the pan if necessary halfway through baking.
Transfer the lavash to racks and let cool.
Break the lavash as desired and serve.

250g Camembert Ready to Bake

Remove sleeve and plastic wrap. Place in a preheated oven at 180 °C for 15 minutes.
Serve hot with spiced lavash and a preserve of your choice.

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