How Ringawera Lavash is made

Ringawera Limited to date produce three different types of Lavash (pronounced “Lahvosh”). Ringawera Lavash is a flat or crisp bread. We make it without yeast or any other raising agent (unleavened). Ringawera Lavash is a perfect partner to dips, cheeses, pates and can be used in salads too. It is also rather nice on it’s own.

Ringawera Lavash is made from a dough of Bakers Flour, Wholemeal Flour, Olive Oil, Water and Sea Salt. To this we add the seeds and other oils to make up the individual Lavash flavours.

The dough is rolled extremely thinly then coated with olive oil and sea salt before baking briefly. The result is a delicious thin crispbread.

I started making Lavash as a chef trainee. We served it with cheeses. I remember how hard it was to get that dough not to stick to the bench. When I wrote my first restaurant menu I made a decision that I would not use packets of crackers or biscuits on my cheeseboards and taste plates. I added a spiced Lavash to the menu and it was an instant hit.

Check out our serving suggestions, but don't be limited by our recipes, I am certain you will come up with many exciting ways to use Ringawera Lavash.

Translated literally Ringawera means “hot hands” (ringa = hand, wera = hot) and is the name given to those of us who work in the kitchen preparing food.

Ringawera products are made on Waiheke Island in Auckland's Hauraki Gulf. Waiheke is noted for its beauty and relaxed atmosphere. Here the pace of life is a little slower than in the big city which allows us time to savour our surroundings and our food.

At Ringawera Limited we are committed to making consistently high quality fine food products with a difference. We take time batch-making everything by hand and this is reflected in the quality and flavour of the finished products.

The recipes we use are tried and tested, retested and tasted in order to offer to you “the consumer” the ultimate food experience.