Summer cheeseboard with best-ever seeded lavash

The only cracker bread you need to make all summer long, to go with any, and all cheeseboards. We show you how to make quick and easy lavash bread from scratch, it stores for up to a week and is great with a cheeseboard for brunch or late afternoon snacking.

Quick and easy seeded lavash

Easy

Serves: 6

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

For lavash:

  • 100 g plain flour plus extra to sprinkle
  • 50 g wholemeal plain flour (wholewheat)
  • ½ teaspoon salt
  • 2 tablespoon oil
  • Poppy and sesame seeds to sprinkle
  • Sea salt to sprinkle

Cheeseboard:

  • 250 g Woolworths Plain Full Fat Cream Cheese
  • 200 g Woolworths Mascarpone with Fig & Pecan Nuts
  • 400 g Woolworths Ayrshire Mozzarella Cheese
  • Woolworths Mature Cheddar Cheese
  • 200 g sugar
  • 100 g pecans
  • Woolworths Coriander & Roasted Seed
  • Dukkah, to sprinkle over cream cheese
  • Extra virgin olive oil, to drizzle over cream cheese

Cooking instructions:

  1. Preheat the oven to 220C°
  2. Combine 100 g plain flour, 50 g wholemeal flour and the ½ teaspoon salt in a mixing bowl. Make a well the centre and add 2 tablespoon olive oil. Stir in enough water, about 4 tablespoons, to mix to a stiff dough, then tip out the dough onto a lightly floured work surface.
  3. Divide the dough into small balls, and roll out your dough to make long oval breads about 15 cm long. Place these on the lined baking sheet. Repeat with the remaining dough.
  4. Brush the surface of the dough lightly with water and sprinkle with the seeds and sea salt. Bake for 5–10 minutes, until pale brown and crisp. Transfer to a wire rack to cool. Place in the oven to warm just before serving.
  5. To make candied pecans, in a pan, melt sugar to form a caramel. Add pecans, stir to coat and tip out onto a sheet of baking paper. Sprinkle with Maldon salt and allow to set. Assemble your summer cheeseboard with rosemary and ripe peaches, your favourite summer cheeses like cream cheese, mozzarella, mascarpone with fig and pecan and mature cheddar. Lavash cracker, olives and candied pecans.