Huckleberry Compote & Black Pepper Lavash

Add all ingredients into a small sauce pot and bring to a strong simmer, whisking the items together. Maintain a low simmer and allow to reduce until slightly thickened, about 10 minutes. Check the consistency by dripping a small amount on a cold plate. Once cooled, you will see the thickness, continue to simmer if desired. When cooled, Chef Aaron Meneghelli likes the fruit to hold together with a slight amount of the liquid to bleed out once placed on the plate, resembling a syrup texture.

Preheat oven to 325˚F.

Combine black pepper and cumin and set aside.

In a medium sized bowl sift together flour and salt. Form a well in the bottom of the bowl. Combine the wet ingredients and slowly pour into the well of flour. Gradually fold in the dry ingredients until a loose and shaggy textured dough forms. If the dough appears dry, add water a splash at a time.

Form the dough into a ball while still in the mixing bowl and remove onto a lightly floured table. Knead the dough on the table for just a few strokes and form an oval shape. Cut this into thirds for easier handling.

Using a pasta roller or a hand dough roller, begin rolling the dough into thin strips (position 4 on the pasta machine). Use flour as needed. If the dough becomes too sticky, add a scant of flour to the work table to allow the dough to pick up the flour as needed. Form the dough to roll out in a long rectangle form, 3” to 6” in width, depending on your rolling process.

Using a pizza cutter or a long knife, cut the lavosh widthwise into rectangle shapes about 2” thick. Add these strips to a baking sheet, lightly brush with olive oil and sprinkle with the pepper and cumin mix along with a light sprinkle of flaky sea salt.

Bake at 325˚F and check at the 7-minute mark for a light crispness and golden color. Continue to check each minute until the desired color and crispness is acheived.