Daring Baker Lavash Crackers

Lavash Crackers

This month Daring Bakers’ challenge was to make lavash crackers and create a dip/spread/salsa/relish to accompany it. Lavash crackers are Armenian-style crackers, similar to the many other Middle Eastern and Northern African flatbreads. The main difference between these breads is either how thick or thin the dough is rolled out.

It was so nice to have a savory challenge this month! I loved this recipe. It was so easy and the dough rolled out beautifully! I wanted a softer cracker and didn’t roll the dough out paper thin.

I made a corn and black bean salsa to accompany my lavash. I put rosemary sea salt and sesame seeds on the dough. Everyone agreed I should make this again!

cracker-with-dip

Our hostesses this month are Natalie from Gluten a Go Go, and co-hostess Shelly from Musings from the Fishbowl. A first vegan and/or gluten free challenge.

Daring Baker Lavash Crackers

Ingredients:

  • 1 1/2 cups (6.75 oz) gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe) or 1/2 cup brown rice flour, 1/2 cup millet flour, 1/2 cup arrowroot starch, 1 tsp chia seed meal
  • 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

Directions:

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.

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.

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).

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.

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.

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).

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.