Gosh, I almost forgot to post my Daring Bakers Challenge! The challenge is this month hosted by Natalie from Gluten A Go Go and Shel of Musings From the Fishbowl. Perhaps I almost forgot because it was finally an easy one for me. ;-)
The task was to make Lavash Crackers and create a vegan and gluten free dip/spread/salsa/relish to accompany it. I’m not vegan and I will never be. ;-) But sometimes I eat vegan without knowing, for example the baba ghanoush I made a few weeks ago. It’s easy to make. You need a grilled and peeled eggplant, lemon juice, tahini, olive oil, garlic, fresh parsley, Moroccan spice mix, salt. Mix all with a fork until you’ve got a paste.
For the crackers I used miel de caña instead of agave syrup. Wasn’t a good idea, the taste was too strong. Next time I will use sugar. For the topping I did go conservatively with sesame, poppy seeds and a bit of Spanish pimenton picante.
Lavash Crackers
1 Sheet pan of crackers
200 g unbleached bread flour
1/2 ts salt
1/2 ts instant yeast
1 tb miel de caña
1 tb vegetable oil
100 g water, at room temperature
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings
In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.
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).
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 180 C 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.
Don’t forget to visit the blogs of my fellow Daring Bakers.
November 2007 Challenge – Tender Potatoe Bread
December 2007 Challenge – Yule Log
January 2008 Challenge – Lemon Meringue Pie
February 2008 Challenge – French Bread
March 2008 Challenge – Perfect Party Cake
April 2008 Challenge – Cheesecake Pops
May 2008 Challenge – Opéra Cake
June 2008 Challenge – Danish Braid
July 2008 Challenge – Filbert Gateau
August 2008 Challenge – Chocolate Eclairs
More entries and recipes in English.
Zorra, they are wonderful!
They look great ! And I love baba ganoush !
We really liked these – your photos are wonderful. I can see myself making these again.
We liked them in our house too! Yours look beautiful and came out much better then mine!
Beautiful lavash Zorra! I thought about making baba ghanoush too – yours looks great.
Beautiful crackers!
Well done. The crackers look so good!
Your crackers look great! I love how some of them puffed to make little pillows. And I adore baba ghanoush–great combination.
I love those tiny crackers, they look so neat! And the baba ghanoush always seem perfect for the dips.
Can you send some lavash my way please? They look sooooo yummy! And the dips look scrumptious too! Bravo
I love how your crackers look like little pillows
Bellissimo lavoro Zorra! Il tuo accompagnamento è davvero stuzzicante! Elga
Fabulous post
Oh my gosh your crackers are so nice! I love how neatly cut they are. Well done!
Your crackers and dip look marvelous! Like you, I’m no vegan, but I regularly eat vegan food ,-P…
Cheers,
Rosa
your lavash looks very lovely. nice job!
REPLY:
I love babaganoush…with a little bit of greek yougurth
Beautifully done, Zorra!
I almost forgot as well. They look great! Good job.
Your lavash look perfectly thin and crispy! I love your baba ghanoush too. It is one of my favorites! Great job!
Great looking crackers…and yours puffed a bit too…plus lovely photos as you baked!
I love the look of your crackers
your crackers look beautiful alongside your dip, fabulous!
Beautiful lavash! And I like the font you’ve used. Got totally into the Mediterranean thing. Hehe
I cannot say anything about their tatse, but the crackers look extremely good. I would say eggplant dip is perfect with these.
What a lovely baba ghanouj. It’s the perfect lavash accompaniment, I think.
I have to say I really liked the pimenton the best out of all the toppings I tried. It would go great with baba ghanoush for sure.
Beautiful crackers, Zorra! I love baba ghanoush too.
Zorra,
Your are beautiful and very palatable.
I did mix them with flour and served with olive tepanada.
Thanks for the recipe – easy and delicious.
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