Recipe Index: Kent Rathbun

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Cumin Lavosh

Serving Size : 25

Ingredients:

• 1 pound all-purpose flour
• 1 1/2 ounces all-purpose flour
• 1 pound whole wheat flour
• 1 1/2 ounces whole wheat flour
• 1 1/2 teaspoons cumin seeds -- toasted and ground
• 1 1/2 teaspoons whole cumin seeds -- toasted
• 1 tablespoon salt
• 1 1/2 teaspoons baking powder
• 3 ounces sugar
• 1/2 pound butter -- cold and cubed
• 1 1/4 pints buttermilk

Procedure:

Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Refrigerate overnight before rolling into paper-thin sheets. Sprinkle with Kosher salt and pepper, and bake at 300°F convection for about 12 - 15 minutes, or until golden brown.