Lavash Crackers
A few days ago I made Lavash Crackers from Reinhart's Bread Bakers Apprentice.
Anyone that owns this book has likely paged past the photos of these great crackers and has felt compelled to make them. I've made them a few times before and always enjoy them as they make a great snack or tool for dipping into a variety of items. Common toppings I use are sesame seeds, poppy seeds, chili powder and caraway. I've tried both breaking these into pieces and cutting them before cooking as I did this time around. I've typically brushed these with an egg wash before applying the toppings though this time I followed Reinharts direction and brushed with water. I decided I prefer the egg wash as it provides a better looking deep golden finished look. You can make these easily in an evening and try a lot of different toppings. Consider giving them a try if you haven't yet!
Comments
Ah, I've stared at the picture of these longingly a few times! I need to officially put them on my "to do" list. Yours look beautiful, so I'll keep in mind your tip about the egg wash.
I've been looking around and tossing a few things over trying to decide what to make for the Super Bowl party we are going to. I had decided on wheat thins and some dip but it might be to bland. Then I thought Firecrackers might be good with red pepper flakes and spice and cheese on saltines. Grissini might be good too with my everything seeds.
These have always looked good in the book but I've not made them. Are they really tasty?
Eric
Hi Eric,
If you roll these out thin the texture is nice and crispy. Thicker will obviously be chewy, so there are two possibilities with one batch already. In my opinion what makes these really tasty is what you put on for toppings. I'm partial to spicy so a really tasty chili powder suits me, but others may be partial to caraway or as you say an 'everything' seed mix. Add a mix of dips and you have lots of possibilities. They are super easy....
Thanks occidental,
Maybe this would be a good place to use the mini sheeter (pasta machine) to roll them flat in sheets. I'm thinking , lay the sheets on parchment and cut with a pizza wheel cutter, then sprinkle with toppings. Is that about the process?
Eric
Yes Eric, that sounds right. Sounds like you have a good tool to get them thin. Once I rolled them I sprinkled them with toppings and cut them with a pizza cutter. The dough will probably have enough tension in it once it is rolled that the pieces will seperate or pull back from the cuts and you can load them in the oven without them sticking to each other.
I was pretty pleased with the result, for it being my first time making them. There definitely is a trick to getting them the right thickness to puff up.
This batch was nigella seed, ancho chili powder, and coarse sea salt. Also did another batch with black sesame seeds and coarse sea salt. Definitely a repeater.
homemade hummus. I will have to give them a try! Thanks and they look great!