Daring Bakers' September Challenge - Lavash Crackers & Toppings

Saturday, September 27, 2008

Salt & Cracked Pepper Sesame Lavash Crackers with Curried Bean Dip

Cinnamon, Raw Sugar & Sesame Lavash Crackers with Apple Salsa

 Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread.


 We loved both of the dips and crackers.

Lavash Crackers from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Copyright 2001

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 2 sheet pans 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
* 1 Tb (.5 oz) canola 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. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (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. My dough did not double in size or even really change size at all but still turned out the way they were suppose to. I think that it does not do double in size due to the lack of gluten with the gluten-free version of the recipe. The important part is the time to ferment.

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. I used a non-stick rolling pin and did not need to sandwhich it between two sheets. 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.

Note: The key to crispy crackers is rolling out the dough as thinly as possible. We noticed that the crackers turned out better if you divide the dough in half before rolling. You’ll roll out the dough as per the directions, decorate and cook the crackers in two batches.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water or olive oil 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. After you sprinkle your toppings on, roll over them with the rolling pin so they don’t fall off after they are baked. If you want to precut the cracker, use a pizza cutter (rolling blade) or sharp knife 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.

6. 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).

7. 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.

Apple Salsa
(The Gluten-Free Vegan, by Susan O’Brien, 2007)

3 Tart Apples (including Granny Smith and Gala, or all of one kind)
3 Tablespoons Agave Nectar
2-3 Tablespoons Fresh Lime Juice
½ Cup Chopped Fresh Cilantro
½ Cup Chopped Walnuts
½ Teaspoon Ground Cinnamon (Optional) I omitted accidentally and it was awesome without it.

Peel the apples (or not, if you prefer) (I used two green Granny Smith apples and one Gala apple. I peeled the Granny Smith apples but left the red skin on the Gala apple to add color.) Core and dice them into small pieces. (You can use a food processor to dice them.) Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Curried Bean Dip
(The Gluten-Free Vegan, by Susan O’Brien)

1 (15-ounce can) Garbanzo Beans, drained and rinsed
1 (15-ounce can) White Kidney Beans (or Great Northern Beans) drained and rinsed
¼ Cup Olive Oil
1 Teaspoon Curry Powder
1 Teaspoon Ground Cumin
2 Tablespoons Lemon Juice or more to taste, freshly squeezed if possible
½ Cup Chopped Fresh Cilantro
Pinch of Red Pepper Flakes
¼ Teaspoon Sea Salt
Freshly Ground Pepper

Place all of the ingredients into a food processor or blender, and blend well until smooth. Adjust seasonings, cover and chill for a few hours to really let the flavors blend together. Serve with gluten-free homemade lavash crackers, cut veggies or chips.