Black Pepper Lavash Middle Eastern Cracker Crisp Bread Recipes

LAVASH CRACKER BREAD

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

BLACK PEPPER LAVASH - MIDDLE EASTERN 'CRACKER / CRISP BREAD'

Steps:

• Whisk together egg and water until evenly combined; set aside. Heat the oven to 400°F and arrange the rack in the middle.
• Combine flour, butter, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until ingredients resemble cornmeal, about 2 minutes. Add egg mixture and mix on medium-low speed until just incorporated. Divide into three pieces, form into flat disks, cover each in plastic wrap, and refrigerate at least 30 minutes.
• Place one dough piece on a lightly floured surface and, using a floured rolling pin, roll dough into a paper-thin sheet (about 1/16 inch thick), approximating the dimensions of your baking sheet.
• Place dough on an ungreased baking sheet and sprinkle with 3/4 teaspoon of the pepper. Press pepper into lavash and bake until golden brown and crisp, about 18 minutes. Meanwhile, prepare remaining dough. Once baked, transfer to a wire rack to cool. Serve warm or at room temperature.

CRACKED BLACK PEPPER BREAD

Steps:

• In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in a large bowl, whisk together the flour and salt.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.

LAVASH ARMENIAN CRACKER BREAD

Steps:

• In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
• Gradually add the remaining flour, mixing well.
• Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff.
• Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
• Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours.
• Knead the dough a second time and roll out until extremely thin.
• Preheat oven to 500 degrees.
• Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
• NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.

LAVASH CRISPS

Steps:

• Preheat oven to 425 degrees. Put lavash on a baking sheet; brush each piece with 1 teaspoon oil, and generously season with pepper. Toast in oven until crisp and golden, about 10 minutes. Let cool completely on sheet before breaking into pieces to serve.