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Daring Bakers: Lavash crackers

Crackers with fresh rosemary and sea salt.

Ooops, I see a trend… Once again I’m one day late with making and posting the Daring Bakers challenge. This month’s challenge was to bake lavash crackers and make a vegan dip of our own choice. The recipe was choosen by Nathalie and Shel.

The recipe for the crackers was very easy to do. We could choose to make it gluten free, but I used spelt flour which contains gluten (however a much smaller amount than normal flour). I used 5 different toppings for the crackers:

-fresh rosemary and sea salt
-smoked sea salt
-taco spice
-chili and sea salt
-zhug (a spice that contains garlic, cardamon, coriander, lemon and chili)

For dipping sauce I used the left overs from a vegan South African barbaque sauce that I made the other day, I’ll post that in a separate post. We both liked the crackers a lot, they were easy to bake and eat :-) It’s important to roll out the dough as thin as possible so they get really crunchy.

Don’t be fooled by Winnie the Pooh, Tigger, Chip and Dale. They are sprinkled with chili and sea salt.

Clock wise: Crackers with taco spice, zhug, smoked sea salt and last but not least rosemary and sea salt. In the center a vegan South African barbecue sauce


    Lavash crackers

    RECIPE – Recipe Reference: The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

    Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…

    The key to a crisp lavash,…is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

    Makes 1 sheet pan of crackers

    * 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
    * 1/2 tsp (.13 oz) salt
    * 1/2 tsp (.055 oz) instant yeast
    * 1 Tb (.75 oz) agave syrup or sugar
    * 1 Tb (.5 oz) vegetable oil
    * 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
    * Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

    1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

    2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

    or

    2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

    3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

    4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

    or

    4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

    5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

    5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

    6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

22 Responses to “Daring Bakers: Lavash crackers”

  1. Meeta
    September 28th, 2008 17:24
    1

    i love those pooh, tiger & co. faces. this really was a lovely challenge. i really like some of your topping ideas too!

  2. Rosa
    September 28th, 2008 18:07
    2

    Very well done! Your crackers look great and really pretty! Wonderful!

    cheers,

    Rosa

  3. Manda
    September 28th, 2008 19:10
    3

    yum! your crackers look great. :)

  4. Courtney aka glamah
    September 28th, 2008 19:49
    4

    The character crackers are too cute!

  5. Anne
    September 28th, 2008 21:41
    5

    They look really lovely – especially the cute character ones :)

  6. Judy
    September 28th, 2008 22:19
    6

    Love the toppings you put on them!

  7. Jessica Ownby
    September 28th, 2008 23:15
    7

    Very, very cute!! Great job!!

  8. JacqueOH
    September 29th, 2008 00:39
    8

    oOOOH, those are adorable!

  9. Maggie
    September 29th, 2008 01:19
    9

    Beautiful crackers! I like the sound of the zhug spice blend.

  10. clumbsycookie
    September 29th, 2008 01:24
    10

    You did great with all, but the winnie the pooh are just too cute!

  11. JennyBakes
    September 29th, 2008 02:06
    11

    Hmm, zhug is new to me but sounds great. Love your crackers.

  12. Baking Soda
    September 29th, 2008 08:22
    12

    That dip looks heaven! Love the hot characters!

  13. Foodie Froggy
    September 29th, 2008 08:52
    13

    We had he same idea ! I made froggy crackers !

  14. Dharm
    September 29th, 2008 14:24
    14

    I kept checking for your post and am glad I perservered!! Great, great crackers! I love the pooh and tigger and what about that dip!

  15. Rebecca
    September 29th, 2008 17:35
    15

    Your sea salt and rosemary crackers are so pretty–I just love the big flakes of salt!

  16. Courtney
    September 30th, 2008 02:28
    16

    wow your crackers are so cute. I love the deceptively sweet pooh and tigger crackers

  17. Eat4Fun (John)
    October 1st, 2008 04:52
    17

    Very cute crackers! Who can’t resist the draw of Winnie and Tigger. The different spices you used sound very yummy!

  18. Lisa
    October 11th, 2008 18:45
    18

    SUPER CUTE!! I’ve seen several variations of this month’s challenge, and by far love your’s the best… simply because you did Pooh, Tigger etc.

  19. Diane
    April 1st, 2009 22:17
    19

    How do you make the Winnie the Pooh character crackers? Where do you buy the pan to make these?

    Thank you.

  20. sandra407
    September 9th, 2009 17:41
    20

    Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

  21. William Roberts
    April 28th, 2010 09:13
    21

    me and my sister are both allergic to Gluten and we were always on a gluten-free diet ever since we were teenagers. ,

  22. shauningtonbear
    October 22nd, 2010 21:38
    22

    about to make these non-gluten free version. just realized I don’t have any oven parchment…and am on a serious budget. hope my crackers turn out without it!!! either way, lavash was my favourite as a kid. cant wait to try them :)

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/Dagmar