It was too hot for heavy bread, so I made crackers, instead! Tomorrow I can have them with some kind of salsa or tapenade or tabbouleh for lunch.
Lavash crackers (also called Armenian flatbread) are made from a yeast-leavened dough that is rolled flat, seasoned, and baked until crisp. This particular recipe also helped me meet my goals of using my kitchen scale and making more recipes from The Bread Baker’s Apprentice.
Normally I use my KitchenAid stand mixer, but I went for it and kneaded this by hand. Check out my pretty new bamboo cutting board, too!
After 10 minutes of kneading, the dough rises for about 90 minutes (until doubled). Then it’s pressed into a large rectangle and rolled thin. While it can be left plain, I added kosher salt and sesame seeds to mine. Using a pizza cutter, I attempted to score the dough, but ended up cuting through it (which was fine). Anything that isn’t cut through will snap apart once baked.
After 15-20 minutes in the oven, the crackers will start to brown. Let cool for 10 minutes on the pan, then break apart. Eat plain, with hummus, tapenade, or whatever manner of dip you prefer.
Lavash Crackers adapted from Peter Reinhart’s Bread Baker’s Apprentice
Makes one sheet pan of crackers
1.5 cups (6.75 ounces) unbleached bread flour
1/2 teaspoon (.13 ounce) salt
1/2 teaspoon (.55 ounce) instant yeast
1 tablespoon (.75 ounce) honey
1 tablespoon (.5 ounce) vegetable oil
1/3 to 1/2 cup (3-4 ounces) water, room temperature
poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds or kosher salt for topping
1. Combine flour, salt, yeast, honey, oil, and just enough water to let the mixture form a ball.
2. Transfer the dough to a floured surface and knead about 10 minutes, until ingredients are evenly distributed. The dough should pass the windowpane test (able to stretch without tearing). The dough’s firmness should fall between French bread and bagel dough.
3. Lightly oil a bowl and transfer dough to the bowl, rolling to coat evenly with oil. Cover bowl with plastic wrap and let rise at room temperature for about 90 minutes until the dough doubles in size. You can also place the dough in the refrigerator overnight at this point.
4. When the dough has doubled, transfer the dough to a lightly-oiled surface. Press the dough into a square and lightly flour the top. Use a rolling pin to roll the dough as close to paper thin as you can, about 12 by 15 inches. If the dough resists, cover it with a damp towel, or plastic wrap, and let it rest for five minutes, then try again.
5. Line a baking sheet with parchment and carefully lift dough onto the baking sheet. Trim excess parchment if there is overhang. Mist the dough with water and sprinkle it with seeds or salt or a mixture thereof. Use a pizza cutter to slice the dough into diamonds or rectangles if desired.
6. Bake at 350F on middle rack for 15-20 minutes until crackers begin to brown evenly across the top. Remove from oven and let cool on pan for 10 minutes. Remove from pan, snap apart, and serve.
Submitted to YeastSpotting.