I Can Do That!

September 3, 2009

Lavash Crackers

I've always wanted to make thin crispy crackers but the work involved discourages me from doing so. Besides, why bake when I can buy them cheap from the stores. However, The Bread Baker's Apprentice Challenge 17, Lavash Crackers, compelled me to bake them. I used to buy soft lavash before but I have never heard of lavash crackers. Well, now I have and can say that they are very yummy, super crunchy, and totally addicting. I love these crackers!

It was difficult at first to roll but after a few tries and letting the dough rest for 5 minutes between rolling as Peter suggests [and with a little bit of patience] I was able to roll the dough as thin as I wanted. I divided the dough into 3 portions because I wanted to use different toppings and found a smaller dough is easier to handle. I rolled the first one on the kitchen counter but when I transferred it to the parchment, the edges folded back into itself. I had to re-roll on the parchment paper which was very frustrating because the paper bunches up and won't stay put. I managed to keep the very thin dough and trimmed the folded edges which I twisted and made into bread sticks. Also very good. After that minor mishap I eliminated the step of transferring to the parchment and rolled the next pieces of dough directly on the pan. I think rolling the dough on an inverted pan or a cookie sheet without sides would be even more convenient and practical.

I did a combination of rolling, waving, and stretching to make the dough very thin

let the dough relax for easier handling

I rolled the first sheet really thin then sprinkled the top with sesame seeds. I passed a pastry roller on top of the dough a few times to embed the seeds so they don't fall off. Because I have a sweet tooth, I cut a small portion of the very thin dough and sprinkled coarse raw sugar on top, very very good with ice cream. The other 2 pieces of dough were rolled just thin enough but not as thin as the first one and I sprinkled one with flaked sea salt and ground sumac, and the other one with flaked sea salt and chipotle powder. I didn't want to add strong flavors like cumin nor strong colors that stain like paprika so I stayed away from those. I'm satisfied with these two flavors which are mild but very tasty. Both came out very crispy all throughout without any soft spots.

I will definitely make these crackers again and for a yummy healthy crunchy snack I will substitute chickpea flour for some of the flour. And with this experience I have gained enough confidence and will try rolling out thin dough such as strudel or filo. This is why I love this challenge, I learn and eat something new every week.