Cricket Lavosh / by louise morris

Cricket Lavosh

Serves 20

Time: approx 30 minutes

Lightly oven roast -200g of whole crickets and 50g Tasman Sea Salt to make sea salt cricket mix.

If you can’t get Tasman Sea Salt, any good quality sea salt will work.

             2cups plain flour

            1/3  cup wholemeal flour

            1/3 cup roasted whole cricket mix

             1/2 cup extra virgin olive oil

             1 cup water

Preheat oven to 165 degrees C

Mix oil and water

Add dry ingredients to make a soft, pliable dough.

Divide dough into 4 and roll out each piece on lightly floured board- the dough should almost be see through

Lay out on greased baking tray

Brush lightly with oil and sprinkle with cricket salt

Bake until crisp and golden- about 15 minutes

Let cook completely on rack and break into pieces

Store in airtight container.