The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lavash Crackers, BBA

  • Pin It
SallyBR's picture
SallyBR

Lavash Crackers, BBA

These were so good!  I was not sure we would like them, some of the folks who made those before me (for the BBA Challenge) were not very pleased.


 


Definitely, the secret is rolling the dough thin - it was very easy to work the dough and roll it out. Once more, I abandoned the "kneading to death" and instead folded the dough (actually this time I used that method of slapping it on the counter a few times, as it is a lower hydration dough).


 


I include a photo here and for those who are into the blog thing  :-)  you can see my full report here


I should also add that this company


http://www.nybakers.com/


is awesome: thanks to their amazing quick shipment, I was able to get nigella seeds right in time to add to the crackers


http://bewitchingkitchen.wordpress.com/2009/09/13/bba17-lavash-crackers/


 


SallyBR's picture
SallyBR

got the order of things a bit messed up up there....


 


oh, well - there is no way to go back and edit... my apologies! It IS still early here, coffee has not kicked in yet

fancypantalons's picture
fancypantalons

A truly delicious variation on this is to heat a stone as hot as you can get it (550F on my oven), roll the dough out very thin, spread a light coating of butter on top, sprinkle with sesame seeds, and then transfer it to the stone (I use parchment) and bake until it turns just spotty brown on top, and slightly more uniform brown on the bottom (warning, it'll puff up like a balloon, so put the rack lower down in the oven)... but it should stay *soft*.  Then cut up into pieces and serve pipping hot with humus, baba ganoush, or any other dip (an excellent option is to take feta, and mash in some garlic, a little parsley, and, well... whatever else you can want to put in there. :)  Yum!

SallyBR's picture
SallyBR

I am making these again very soon - will definitely use your method.   We had ours with hummus, actually. It is the perfect cracker for it...


Husband was still talking about "those crackers" today    :-)

dmsnyder's picture
dmsnyder

We always have lavash in the house. Because of the large Armenian community here, every grocery caries them.


I'd agree with fancypantalons about eating them. I'd just add that they are a very good cracker with just about any kind of cheese. Or plain as a snack. (Way healthier than chips, or Triskets, for that matter.)


David

SallyBR's picture
SallyBR

much healthier. We don't usually buy crackers apart from Ak-Mak, but sometimes I have trouble finding them at the store. Actually, there is one other cracker I'm very fond of, cannot quite remember the brand, but those are made with rye, very thin, come in a cute red box


Awesome crackers! And very healthy too.