A freshly baked Lavroche on a rustic wooden table, featuring a golden, crisp crust with a rustic, artisan appearance. The loaf is infused with aromatic herbs and has a slight nutty flavor, shaped in a unique, traditional form. A few slices are cut to reveal the soft, airy interior. The bread rests on a wooden cutting board, with scattered herbs, a serrated bread knife, and a small dish of olive oil nearby. Soft natural lighting enhances the warm, inviting tones.

Lavroche

Portions:3 baking trays
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Ingredients

  • 250 g strong white flour plus extra for dusting
  • 100 g semolina
  • 1½ teaspoons salt
  • 1 tablespoon olive oil
  • 100 ml water
  • 50 ml milk
  • 1 egg beaten, for eggwash
  • 100 g sesame seeds

Instructions

  • Put all the ingredients except the eggwash and sesame seeds into a bowl and mix well, then, using your hands, knead for 5 minutes until you have a pliable dough.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Line a baking tray.
  • Tip the dough out onto a lightly floured surface and, using a rolling pin, roll out until it is wafer thin – about 2–3 mm/1⁄8 inch thick.
  • Use plenty of flour, but brush it off afterwards.
  • Cut the dough into random shapes, place on three baking trays, brush each one with eggwash and coat the top with sesame seeds.
  • Bake for 20–30 minutes until dark brown, then serve immediately.
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Recipe Category Bread
Country Cyprus / European
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