Lavash Crackers

The past week was one of those busy weeks. We had our Water For People 5K Run on Saturday. Fortunately I was not running, I was in the event planning group. But let me tell you, organizing a 5K is a whole lot harder than running one! I think I will put on my running shoes back and stick to treadmill for a while.

On Sunday, with that exhaustion, I was sitting on the couch and going through Peter Reinhart’s book, The Bread Baker’s Apprentice. Had not picked up that book since I had a catastrophic sourdough starter failure due to my lack of consistent feeding. When I saw this lavash recipe, it sounded so easy… like one of those no-fail type recipes.Cracker type bread pieces with which you can scoop up some dip or cheese. What captured me was the toppings…smoked paprika, cumin seeds, nigella seeds, sesame seeds…

I did everything Mr. Reinhart told me to do in the book…. He said I could either cut the dough in pieces with a pizza cutter, or leave it as is and break into large, irregular pieces after it is baked. Shards, he called them. I love the sound of it. His pictures of shards were very nice indeed. Mine, though, did not look like them. I do believe that I should have pierced the top of the dough with a fork. Because when I put it in the oven, it looked like this:

10 minutes after, it became this puffy monster:

I was about to roll up my sleeves and start working on another recipe for this week’s post. Then I took a bite from it…with a little piece of goat cheese on top. Tasted very good, smoky, and crunchy… So I said, why not? I should be posting what I learned, with all the good and bad… So that you can take some tips from me on “how not to do it”. After all, nobody is perfect ! And I am sure, I won’t be accepted into the Apprentice position at a bread bakery for some time!

Lesson learned: Roll out your dough as evenly as possible and if you are not aiming for pita pockets, pierce the dough like you mean it!

If you are into crunchy pita chips, then this is your recipe. Enjoy :)

Lavash Crackers (From The Bread Baker’s Apprentice by Peter Reinhart)

  • 1.5 cups (6.75 oz) unbleached bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1/3 to 1/2 cup water at room temperature.

1. Combine dry ingredients and stir well.

2. Add honey and vegetable oil. Stir. Add water gradually until everything comes into a ball. It will be a stiff dough.

3. Knead the dough on a floured surface for 10-12 minutes.

4. Put the dough in a lightly oiled bowl and cover. Let it double in size at room temperature.

5. Lightly oil the counter surface and transfer the dough. With a rolling pin, roll out to dough to roughly 12 inch by 15 inch rectangle.

6. The dough should be paper thin. Transfer the dough to a sheet pan lined with silpat or parchment paper. Mist the top of the dough with water, then put the choice of your topping (at this time, you can also cut the dough in big pieces with a pizza cutter and bake it that way. You will not have to break it into even sizes after it bakes). Bake at 350 for 20 min or until it is evenly browned. (Mine, of course, was not evenly browned due to the “hilly” nature of it!)

11 Comments:

  1. by Jennifer
    9:26 pm
    May 9, 2011

    Holy bubble Batman! That’s crazy! They look good though! Nice and crispy! You inspire me to try new trends in my cooking!
    Jen

  2. by Nisrine
    9:33 pm
    May 9, 2011

    Very nice and crispy. I love lavash. We have a Turkish restaurant in town that offeres the best lavash.

  3. by Tanvi@SinfullySpicy
    1:28 am
    May 10, 2011

    Wow..look at the puff..your yeasted goods are always so perfect.Love Love Love it.Send me over some of these crunchy wafers!

  4. by Drick
    7:07 am
    May 10, 2011

    I think the chards are just great looking and they sound like they taste even better, think they would do just fine with so many dips and even my olive tapenade….

  5. by Lisa @ Tarte du Jour
    8:05 am
    May 10, 2011

    I love this post!! We do learn from our mistakes and it’s nice to not feel like you have to be perfect all the time. I must say these crackers look so fabulous even with the bubble. Once you broke them up we would never know anyway! Thanks for sharing this great post!

  6. by Parsley Sage
    8:10 am
    May 10, 2011

    Ha! The poof is cute! I don’t mind puffy crackers at all :) They look very tasty!

  7. by Angie@Angiesrecipes
    11:39 pm
    May 10, 2011

    wow I love how it expanded in the oven…so wonderful! I have some yoghurt dip ready in the fridge..could I just borrow some of your puffy crackers? :-))

  8. by Ilke
    7:21 am
    May 11, 2011

    Angie, can I get the yogurt dip recipe then in exchange of the crackers? :)

  9. by Shelley
    8:38 am
    May 11, 2011

    Thanks for posting this recipe- I’ve got to try it. I recently choked over paying $8 for lavosh but I needed it to go with a goat cheese and leek dip I was bring to a party. I totally got robbed though. Next time I’m making my own!

  10. by rebecca
    12:31 pm
    May 11, 2011

    they look awesome to me pass me the hummus!

  11. by Kristi Rimkus
    11:17 pm
    May 11, 2011

    I love the puff! I’m a cracker fanatic – every bite would be gone in my house.

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