Fennel and Dill Lavosh

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  • 1 1/2 cups plain flour
  • 2 tablespoons fennel seeds
  • 1 teaspoon dried dill tips
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 3/4 cup water
  • 2 tablespoons olive oil (extra)
  • sea salt


Preheat oven to 170ºC.
Combine the flour, fennel seeds, dill and salt together in a mixing bowl, make a well in the centre.
Pour in the oil and enough water to form a soft dough (not sticky).

Pull off a clump of dough and roll it out into a long rectangle, aiming to get the dough as thin as possible without it tearing.
Cut into pieces and carefully place on a lined baking tray.
Brush each piece with oil and sprinkle with sea salt.
Bake for around 12 minutes until golden.  Keep and eye on them as they can quickly get too dark.
Allow to cool on a wire rack and then store in an airtight container.

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