Cumin Lavosh

Recipe Ingredients

9 oz	255g	All-purpose flour
9 oz	255g	Whole wheat flour
1 teaspoon	5ml	Cumin seeds - toasted, ground
1 teaspoon	5ml	Whole cumin seeds - toasted
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Baking powder
1 1/2 oz	42g	Sugar
4 oz	113g	Butter - cubed, softened
1 cup	237ml	Buttermilk

Recipe Instructions

Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Turn over on counter, divide in half or quarters, wrap in plastic wrap and refrigerate overnight.

Roll into paper thin sheets with a rolling pin or with a pasta machine. Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown.

This recipe yields 12 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9647) - from the TV FOOD - NETWORK

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