On our last shoot for the Nin-Rin range we collaborated with chef and food stylist Chris Yuille. Working with Chris is always a delight, he combines a passion for delicious, beautiful food with a simple and effective approach. After we wrapped for the day we were snacking on the fruits of Chris’s labour and decided that the lavosh that he had made to pair with the dinner plate was so tasty that the recipe needed to be shared.

Lavosh Dough

  • 375g flour
  • 30g caster sugar
  • ½ tsp salt
  • ¼ tsp baking powder
  • 60g butter
  • 165g milk


  • 2 egg yolks
  • 2 tsp maple syrup
  • 1 tbsp milk
  • 100g linseeds
  • Coarse salt


Combine the dry ingredients in a bowl. Melt the milk and butter over a low heat and combine with the dry ingredients. Knead for approximately five minutes, or until a smooth and cohesive dough is formed. Cover with cling wrap and rest in the fridge for at least two hours.

If using a pasta roller, begin feeding the dough through the thickest setting, gradually decreasing thickness to approximately setting six - or your desired result (the ideal setting will vary between machines). If using a rolling pin, roll small portions of the dough on a floured bench to 25mm thickness.

Place onto oven trays lined with baking paper. Brush evenly with the glaze then, with a fork, prick small holes through the lavosh to prevent bubbles from forming. Season with coarse salt and apply the linseeds generously. Bake at 160 degrees until golden brown, approximately 20 minutes.



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