For my Lavash crackers, I sprinkled toasted sesame seeds and black pepper on them. I used half the dough to make cracker bowls by cutting the dough into squares and carefully laying the square inside a sprayed ramekin.
Vegan means no animal products of any kind.
Gluten-Free means no wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent.
To see the different versions of Lavash crackers and dips cropping up all over the foodblogosphere, check out the Daring Bakers Blogroll. Thanks to Natalie from Gluten-A-Go-Go and Shel of Musings From the Fishbowl who hosted this month’s Daring Bakers event.
Recipe for Lavash Crackers
from The Bread Baker's Apprentice by Peter Reinhart (Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6)
Note: The following recipe includes directions for both gluten-free crackers (care of Natalie from Gluten-A-Go-Go) and traditional all-purpose flour crackers.
Makes 1 sheet pan 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 tbsp (.75 oz) agave syrup or sugar
1 tbsp (.5 oz) vegetable oil
1/3 to 1/2 cup + 2 tbsp (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 tbsp of water, but be prepared to use it all if needed.
2. For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. 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 (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. 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.
2. 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.
3. 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).
4. For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
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. 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.
5. Preheat the oven to 350˚F 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.
5. 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).
6. 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.
Recipe for Honeydew-Peach Salsa
from The Splended Table
Try the salsa with grilled seafood and poultry, or over rice noodles. Chile could be added to taste. It is best eaten within several hours of preparation. Use organic ingredients if at all possible.
juice of 1 lime
1/2 tsp minced garlic
1/4 to 1/2 cup finely diced red onion
1 Red Fresno and 1 Hot Yellow minced chile (seeds removed)
1 to 2 tsp sugar,
1/2 ripe sweet honeydew melon, cubed into bite-sized pieces
4 small, ripe peaches, peeled and cubed into bite-sized pieces
salt and freshly ground black pepper
1/3 cup minced fresh coriander, or coriander and mint combined
In a medium bowl blend the lime juice, garlic, onion and chilies. Let stand 20 minutes, then blend in sugar and fruits with salt (a generous pinch) and pepper (to make piquant) to taste. Refrigerate up to 3 hours. Fold in fresh herbs just before serving.
Copyright 1997 Lynne Rossetto Kasper, all rights reserved.
The crackers were easy to put together and tasted wonderful, even after storing for a day or two. The salsa was a big hit and definitely a recipe worth keeping.