Savory Lavash Crackers Recipes

SAVORY LAVASH CRACKERS

Steps:

• Preheat oven to 350 degrees
• Cut your lavash sheets into equal square size cuts
• (I cut each sheet into 4 strips, then cut each strip into 6 equal squares)
• Lay each square piece of lavash onto a baking sheet, being careful not to overlap the squares
• Brush the top of each lavash square with olive oil and top with dukkah (or whatever spice blend you prefer)
• Place on the top rack of the oven for 5-6 minutes, until crackers are brown and crispy
• Allow to cool before serving

LAVASH CRACKERS

Steps:

• Preheat oven to 400 degrees
• Prepare a baking sheet with parchment paper or a silicone baking mat.
• Pour aquafaba into a ramikin
• Lay lavash bread on a flat surface
• Using a basting brush, brush aquafaba over the surface of the lavash bread from corner to corner. Do not over-apply the aquafaba. Apply a thin coat.
• Sprink;e with your chosen seasoning blend all over the bread from corner to corner.
• Do not flip the bread over.
• Using a cookie or biscuit cutter, cut 12 crackers.
• Place on the baking sheet.
• Bake for 5 minutes.
• Remove from the oven and allow to cool slightly before eating.

LAVASH CRACKERS WITH 4 TOPPINGS

Steps:

• Pre-heat the ovenat 200 degree Celsius for 10 minutes
• In a bowl, add flour, butter and salt.
• Add water and knead a smooth dough.
• If needed, add the remaining 30 grams of flour.
• Give the dough rest for half hour, till it solidifies a bit.
• Lightly dust the surface with flour, to roll out the dough.
• Roll the dough very thin. Keep lifting the dough in between to avoid sticking of dough on thesurface.
• Lightly grease the baking tray and transfer the rolled lavash sheet on the tray.
• Generously apply water to the surface of lavash before applying toppings so that they stick longereven after baking.
• Using a knife or pizza cutter, cut the lavash in desired shape. I cut them in triangle.
• Bake the lavash at 200 degree Celcius for 8-10 minutes.

SAVORY CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne together in a large bowl.
• Combine water, olive oil, and sesame oil in another bowl; add to the dry ingredients and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal sections.
• Roll 2 sections into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
• Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
• Repeat steps 4 and 5 with remaining dough.

LAVASH CRACKERS

Steps:

• In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup water, but be prepared to use it all if needed.
• 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 pass the windowpane test (page 58)and register 77° to 81°F. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call a 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.
• Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also instead retard the dough overnight in the refrigerator immediately after kneading.)
• 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.
• 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; a little goes a long way. If you want precut crackers, 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.
• Enriched, stiff dough; flat; direct method; commercial yeast
• 10 to 15 minutes mixing; 2 hours fermentation, shaping, and panning; 15 to 20 minutes baking
• This dough, almost as stiff as bagel dough, is easier to knead by hand than in a machine.
• You can make a softer variation, used for making roll-up pinwheel sandwiches, by rolling the dough a little thicker than described and slightly underbaking the uncut sheet, so that the cracker is stiff but not crackly crisp. When ready to make the roll-up, mist the cracker with water and it will magically soften within 3 to 5 minutes and be as workable as a flour tortilla.
• This same dough makes a nice pita bread: Simply roll out 6-ounce pieces of the finished dough into 8-inch-diameter circles (slightly less than 1/4 inch thick), and bake them in a 500°F oven on a baking stone or on a sheet pan. Bake just until they inflate and form a pocket. Count to 10, then remove the breads from the oven with a peel or a spatula before they brown and crisp. When they cool (and slowly deflate), they can be cut in half and used for pocket sandwiches.
• Lavash Crackers %
• Bread flour: 100%
• Salt: 1.9%
• Instant yeast: .81%
• Honey: 11.1%
• Oil: 7.4%
• Water (approx.): 51.9%
• Total: 173.1%