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Crunchy 'Lafa' or Lebanese Bread Crisps

by FoodLit with Julia Svoice (follow)
Qualified, prolific food & lifestyle writer, former restaurateur, founder professional writing business, Articul8, and food-writing business, FoodLit.
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More-ish on their own - and even more so with dips.

Lebanese Bread Crisps

When cooking Lebanese, do as the Lebanese do. They lovingly call their bread 'lafa' or 'laffa'.

Preparation Time: 10 minutes
Cooking Time: 30-40 minutes
Makes: 4 servings (but only if you're prepared to share)

2 loaves of A1 Bakery's Lebanese bread
2 tbsp extra virgin olive oil
1 heaped tbsp fresh, finely chopped herbs of choice (thyme, rosemary & oregano work well together)
1 pinch Murray River Pink Salt Flakes

Lebanese Bread Crisps


Combine the oil, herbs and salt in a small bowl.
Carefully separate the bread to create 4 rounds.
Brush a light coating of the oil mixture over the bread.

Lebanese Bread Crisps

Place in a very low oven (100°C) directly on the oven racks, two rounds per rack. (Don't worry if they overlap slightly - they'll be sharing the love.)

Allow to dry low and slow until crisp. Resist the temptation to turn the oven up. They'll brown and take on a bitter flavour.

Lebanese Bread Crisps

Serve in rounds as above (carefully, as they're fragile), allowing guests to enjoy the sound and satisfaction of cracking their own bread, or break it up yourself.

Serve as they are for a tasty snack, with dips, or as an accompaniment to any other dish worthy of these crunchy little flavour bombs.

Beetroot Dip & Crunchy Lafa

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