Daring Bakers: Lavash

by Lauren | Celiac Teen on September 27, 2008

Finally, I’m back to food.  Best of all, it’s with the Daring Bakers.  I really liked this challenge.  I whipped it up one morning, and it was really nice and simple.  Oh, and September was an awesome month for DB.  It was gluten free.  And Vegan.  Awesome, right?  I think so.  The only problem with that is that I’m probably supposed to have an amazing topping.  Sorry.  I went for simple.  By the way, this challenge was Lavash.

Picture time!

Now, get all the ingredients out!
Mix them all together, put it in a bowl, and put the water on to boil.
Get out your favorite tea.  Vanilla Rooibos is mine right now.
Pop the teabag in the cup, and pour the hot water on top.  Then, let steep, and drink!  After all, you’ve got 90 minutes.
Hmm… did it rise??  I don’t think so.  Thats ok, crackers don’t have to be tall.
Roll it out.
And peel off the parchment paper.
Spray with water.
Then put on a topping.  I really like sesame seeds.  Yum.
Bake.  Let sit, then find a piece with the all the colours, and take a picture.
The lavash is good.  No fancy topping required.  Hey, we’ve got tomatoes in the fridge.  I need a topping.  They never said that fresh fruit wasn’t allowed.  Tomatoes are good.
Even if I can’t take a clear picture of the tomato on the lavash, hehe.
So now, you probably want the recipe.  That sounds good to me.
Lavash

* 1 1/2 cups (6.75 oz) Bette Hagmans Flour Mix

* 1 tsp xanthan gum

* 1/2 tsp (.13 oz) salt


* 1/2 tsp (.055 oz) instant yeast


* 1 Tb (.75 oz) agave syrup or sugar


* 1 Tb (.5 oz) vegetable oil


* 1/3 to 1/2 cup + 2 Tb (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 Tb of water, but be prepared to use it all if needed.

*I used more.  A lot more* 

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 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 (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.


 6.  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).



 

7.  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.

. . .
So, there you have it.  My fourth Daring Bakers challenge.  I know.  Already??  Well this was fun, and I sure can’t wait for the next one.
xoxo
Lauren
PS – My first, second, and third challenges are here.
PPS – You can find more awesome challenges on the Daring Bakers blogroll, thanks to Shel and Natalie for this awesome challenge!
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