Normally I bake the actual month's challenge only some days after it is announced, however this time it took me so long to start! Altough it is such a simple and easy recipe. So what am I talking about? Lavash crackers from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. The first ever vegan recipe in the history of the Daring Bakers, hosted by Sheltie Girl of Gluten A Go Go and Shel of Musings from the Fishbowl. I really loved these crackers! I decorated them with sesame seeds and chilli. As a dip I made a simple yoghurt dip with some orange juice and coriander, nothing special but it was nice to chill the burn of the chilli with it.
Here is the recipe that makes 1 sheet pan of crackers:
1 1/2 cups unbleached bread flour or gluten free flour blend
1/2 tsp salt
1/2 tsp instant yeast
1 Tb agave syrup or sugar
1 Tb vegetable oil
/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
sesame seeds, chilli or anything desired 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 Tb 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. 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.
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.
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 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. 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).
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.