Saturday 27 September 2008

Daring Bakers September Challenge: Lavash Crackers

I was excited when I saw this months challenge was for Lavash Crackers as I had about them and seen them around on a few blogs but never tried making them myself. They are thin crispy little crackers often topped with seeds or spices and make a great accompaniment to dips. We were given free rein over the toppings we used and were also told to create a dip of our choosing to accompany our crackers. As an extra twist the dip also had to gluten free and vegan friendly.

We were given the option to make gluten free crackers too, but I decided to stick with the wheaty version. I also used 75% white flour and 25% wholemeal for some added extra fibre. I was initially surprised that the crackers included yeast, but this makes sense as it allowed the dough to become nice and subtle and roll out thinly without tearing.

As the dough had to be rolled out very thinly, I had enough to split the dough in half and made two different sheets of crackers. I started with a seeded one which involved sesame seeds, pumpkin seeds, sunflower seeds and lots thyme which I always think gives a wonderful flavour to savoury foods.
On the second cracker sheet I went for spices – cumin seeds, curry powder and smoked paprika which gave the crackers a dusty red hue with just a tingling of heat.
For my dip I initially thought of making a salsa but then I hit upon the idea of making red pepper houmous as I had some tahini and roasted red peppers sitting in the fridge clamoring to be used. I love the orangey-red colour the houmous turned and it tasted wonderful, nutty and sweet and was very dip-able with both varieties of cracker and can be made in a matter of moments in the food processor.
I really enjoyed making and munching these crackers and will definitely be making them again as nibbles for when I next have friends round. Be sure to check out the blogroll to see other bakers Lavash Crackers. And our hosts, Natalie from Gluten A Go Go and Shel from Musings From the Fishbowl.

Lavash Crackers
Recipe from The Bread Bakers Apprentice by Peter Reinhart
190g strong white bread flour (I used 150g white and 40g wholemeal)
½ tsp salt
½ tsp instant yeast
1 tbsp caster sugar
1 tbsp vegetable oil
75-110ml warm water
Seeds, herbs or spices of your choice

In a bowl, stir together the flour, yeast, salt, sugar, oil and just enough water to bring everything together into a ball.
Sprinkle a work surface with flour and kneed the dough for 10 minutes until it become smooth and elastic when stretched.
Place the dough in a lightly oiled bowl and cover with clingfilm.
Allow to rest at room temperature for 90 minutes, until double in size.
Preheat the oven to 180C
Cut the dough in half and lightly oil a work surface with oil and roll out each dough half until almost wafer thin.
Transfer the dough onto a sheet of greaseproof paper on a baking tray and lightly brush the surface with water to help the toppings stick.
Scatter over the toppings of your choice and mark the dough into long bars using a sharp knife, but do not cut all the way through. Allow to rest for 5 minutes.
Bake for 15 minutes until the crackers and crisp and a deep golden brown.
Remove from the oven, transfer to a wire wrack to cool before breaking the cracker sheet into bars along the pre-scored edges.
Repeat with the remaining half of the dough.
Serve with a variety of dips and store any leftovers in an airtight container.

Red Pepper Houmous

1 x 400g tin chickpeas
1 roasted and skinned from a jar
Juice of ½ lemon
2 tbsp tahini paste
½ tsp salt
Ground pepper
2 tbsp olive oil
1 clove garlic

Place all the ingredients into a food processor and blitz together until smooth.
Store covered in the fridge until required.
Eat with 4 days.


Anonymous said...

I'm so happy you enjoyed this challenge! I love your topping choices...I'm going to try those seeds next time!

Gigi said...

I love how nice the lavash with seeds came out.Great Job Katie!

giz said...

Red pepper dip - yum - one of my favourites. The addition of the seeds gives it such great substance - love it.

Marija said...

Great choice of seasonings! I love pumpkin and sunflower seeds!

Karen Baking Soda said...

Ah... the seed combination would have given the lavash a nice nutty bite, good thinking!

Anonymous said...

Mmmm! Pumpkin seeds - good choice!

Dharm said...

Nice crackers and even nicer dip! This was certainly a fun challenge!

Anonymous said...

mmmmm...your crackers with all those wonderful seeds on top sound great - especially with the hummus. Nice work.

Andrea Meyers said...

Your crackers look great, and I'm dying for a sample of that roasted red pepper hummus. Great job!

Babeth said...

Great job on the crackers! I love the idea of home-made houmous :-)

Anonymous said...

Oh, I love the seeded one, Katie! It's so pretty and I just know that the toasted pumpkin and sunflower seeds will taste awesome with the red pepper hummus!

Elle said...

katie, Your crackers look so nice and must have rolled them thin. Great toppings and yummy sounding dip.

Unknown said...

A lot of red-pepper based dips are showing up on all the DB blogs too, mine is no exception. Lovely job on your crackers, and I really do like the seeds.

Anonymous said...

Great work on the crackers and dip! I love red pepper dips!

Anonymous said...

Roasted red pepper is my favorite flavor of houmous! It looks delish.

Deeba PAB said...

Beautiful indeed Katie. Love your choice of toppings & the dip is lovely. Great colour! YUM!! Cheers Deeba

Shari said...

Your toppings on the crackers look amazing!

Libby said...

These are so beautiful!

creampuff said...

Nicely done ... love the hummus!

TeaLady said...

OOOHHH!!!!! CUrry. Love curry. What a great addition to the lavash. Great job.

Meeta K. Wolff said...

a lovely dip idea! i love the red pepper flavor too. this was a great challenge and your crackers look wonderful!

Vera said...

The crackers look great! And I love the dip idea. It must be delicious!

Anonymous said...

well challenges are always fun