Saturday 15 July 2006

Balmain la·vash

When I made the semolina dough the other day I decided to use a bit to try to make a lavash style crispbread. I thought that adding a bit of flavour would be a good idea and thanks to A Year's Worth of Eating and Antipodean Blogging by Post I had just the thing :

Balmain & Rozelle spice - Fragrant spice blend. "A spice blend that celebrates the contemporary character of the area, supported by traditional Australian values". Including lime leaves, lemon myrtle, cumin, ginger, garlic, galangal, caraway and coriander.

I rolled out a portion of dough as thinly as I could, sprayed it with oil and sprinkled it with the spice mix. Then baked it at 190°C for about 15 minutes until it was crispy and golden. Break into pieces and eat. Very nice!


Anna (Morsels and Musings) said...

does the "balmain & rozelle spice" happen to come from Herbie's? i live near this area in sydney and there is a very famous herbalist there called Ian Hemphill who set us a shop called Herbie's. sounds like his kind of mix.

Emma said...

I had a look and yes it is from Herbies! It is really good, has already turned out to be very useful!