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.
Perhaps the 'daring' bit is exactly the unexpected adventure... it's unlikely I would ever have made them, had I not been 'challenged' to. :)
ReplyDeleteThanks for the recipe! Though amen about general wankiness, something that is essentially very flat damper should not require 2000 words of detailed instructions.
ReplyDeleteI have vowed NEVER TO MAKE PEANUT BUTTER BLONDIE AGAIN because even though I gave a plate to you, my sister's friend and my soccer team we still have enough at home to trigger a heart attack!
I must confess I do find Lethlean very amusing, despite his somewhat indelicate review of Shamiana ((shudder))
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