Lavosh with aubergine dip
Serves 8 Prep 20 mins Cook 1 HOUR 10 MINS

Iranian-style seeded crisp breads served with a sesame scented
aubergine dip perfect for a snack or appetiser.

150g (51⁄2oz) gluten-free plain
flour, plus extra for dusting
2 tsp xanthan gum
1⁄2 tsp salt
2 egg whites
15g (1⁄2oz) butter, melted
2 tbsp sesame seeds
1 tbsp poppy seeds
For the dip
2 medium aubergines
2 garlic cloves, crushed
zest and juice of 1 lemon
3 tbsp tahini paste
1⁄2 tsp salt
90ml (3fl oz) olive oil
3 tbsp finely chopped fresh coriander
4 tbsp Greek yogurt
freshly ground black pepper
1 Preheat the oven to 200°C (400°F/Gas 6). For the dip, bake the aubergines
on a baking tray for 30–40 minutes or until soft and lightly charred. Cool.

2 Meanwhile, make the lavosh. Sift the flour, xanthan, and salt into a large
bowl. Beat 1 egg white with 90ml (3fl oz) water, stir into the flour with the
melted butter, and mix well to form a dough. Lightly knead the dough on
a floured surface, divide into 6 balls, and roll out each ball until paper thin,
then place on baking sheets. Repeat with all the dough.

3 Brush the remaining egg white over the lavosh, sprinkle the seeds, and
bake in 2 batches for 10–15 minutes or until crisp and golden.

4 Halve the aubergines and scoop the flesh into a food processor. Add the
rest of the ingredients and blend to a chunky spread. Check the seasoning,
spoon into a bowl, and serve with the crisp breads.

Cook’s Tip

You can also store the lavosh, after it has cooled, in an airtight container
for 2–3 days. Re-crisp in a warm oven. The dip can be stored for 2–3 days
in an airtight container in the fridge.
Per serving

Energy 226kcals/994kJ
Protein 5.5g
Fat 17g
Saturated fat 3.5g
Carbohydrate 15.5g
Sugar 1.5g
Fibre 3g
Salt 0.6g

Recipe from The Gluten Free Cook Book, Heather Whinney, Jane Lawrie & Fiona Hunter

DK publishing (ISBN 978-1-4053-9431-4)