Le lavash que je viens d'avoir fait

Ta da!
Ready for my Lethlean rip-off phrasing? Aussie foodie journalism at its easy reading best. What can I say, I know some of you other Melbournian bloggers have a thing about him and his writing, but I love it. (How can you not enjoy his loveable adventures in A2? My favourite comfort food reading on a Saturday morning.)
Pasta machine worked a dream.


On the left, poppy.
Smelled like bread in the oven.

Some got a bit overdone. Let's call it toasted (tastes good, tastes toasted). Some puffed up like a pillow, or Arnott's goldfish, but better.. one bite and you're hooked.

Sesame smelled even better.

P.S. I'm not really sure why we made lavash. So easy. Just bread dough rolled flat. I don't mean to complain, it's just, it didn't feel all that daring. I'll make some vegan friendly - that was one of the reasons behind lavash I think - dip later, but even without, this is good stuff. Who doesn't love a good dry biscuit. Even if it isn't very daring.

late lavash

Oops! Daring Bakers was yesterday and I've been out of the house for the last two weeks!
Life is increasingly hectic this last month. A catering-sized cupcake bake with Kris of A Bit o' Culture, a week in the beautiful Blue Mountains (some photos may follow soon), a googolplex rehearsals, several hours spent planning projects and recital material, stressing, reading Extremely Loud and Incredibly Close, walking, laughing, driving, sitting on trains, writing, a short film soundtrack..
and somehow, my lavash got left behind. It awaits me now! to lovingly roll and bake it. I plan to be terribly lazy and squish it through the pasta machine. Poppy and maybe sesame shall be my decor.