These homemade lavosh crackers are always a crowd pleaser and a good-looking accompaniment to any dip.
Preheat oven to 190°C/375°F and set aside 2 baking trays lined with baking paper.
In a medium size bowl, combine plain flour and salt, making a well in the centre. Add 2 tbsp olive oil and water to the well and mix gradually until you have a well-mixed shaggy dough. Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need. Divide this ball of dough into six equal portions.
Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1-2 mm thick, if you have a pasta machine you can use it here, and roll it out the second from thinnest setting. Make sure there are no holes in the dough.
Transfer long sheets of dough to baking paper. You don't want them to overlap, but they also won't spread as they cook.
Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with a chunky herb salt.
Bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray. Serve whole for guest to break up themselves or break into smaller cracker sized pieces to serve.
( TM Tip – once dough is turned out, add a teaspoon of dishwasher powder to the Thermomix bowl and 1000 ml/1 qt of water. Go to the self-clean function on your Thermomix and turn to dough cleaning for an effortless clean.)