Garlic & Cracked Pepper Lavash Crackers

Although crackers have been something I wanted to try making, I have so many other things on my "Make Now" list that this months Daring Baker challenge waited patiently on the sidelines. I expected to be underwhelmed. Every time I thought to get the recipe started, I couldn't help but think...they're just crackers!

I can tell you, mine were anything but "just crackers." Each and every person in the house commented things like, "I never knew anyone made their own crackers" and "crackers...on purpose?" But as soon as they were baked, I had to fight people from stealing them before I could take their picture.

I decided to split the dough in half and bake one sweet and one savory version. The sweet version had a bit of brown sugar and pumpkin pie spice (the Trader Joe's version, of course!) and the savory version was topped with ground garlic and fresh cracked black pepper. The sweet version did not puff like the savory ones, but I found them to be crispier and crunchier. I loved the puffiness of the savory ones though, I was very proud! The Garlic & Cracked Pepper Lavash Crackers were served with a delicious & simple tomato salsa.

These may or may not be something I make again. They were tasty, but I am not sure I would find them worth the effort each and every time. I have a few ideas in mind of flavor combinations I would like to try. So, these may be in my kitchen again one day.

Lavash Crackers
Makes 1 sheet pan of crackers

1 1/2 cups of unbleached bread flour
1/2 teaspoon of salt
1/2 teaspoon of instant yeast
1 tablespoon of sugar
1 tablespoon of vegetable oil
8 to 10 tablespoons of 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, sugar, oil, and just enough water to bring everything together into a ball. You may not need to use all of the water, but be prepared to use it all if needed.

2. 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. (I really think I kneaded for 30 minutes to get a good texture, but it never passed the windowpane test.) 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. 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. If it overlaps the edge of the pan, snip off the excess with scissors.

5. Preheat the oven to 350F with the oven rack on the middle shelf. Mist the top of the dough with water (I patted it with water and everything stuck well) 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.

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).

6. 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.

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Lavash Crackers are being served up for the September Daring Bakers Challenge. The crackers were chosen by this months hosts, Sheltie Girl of Gluten A Go Go and Shel of Musings from the Fishbowl. Please visit the Daring Bakers Blogroll to see what other wonderful cracker combinations are being served up!

Other Daring Baker Posts:

Chocolate Eclairs - August 2008
Castana Gateau with Praline Buttercream - July 2008
Apple Danish Bread - June 2008
Passionfruit Opera Cake - May 2008
Cheesecake Pops - April 2008
Dorie's Perfect Party Cake - March 2008
Julia Child’s French Bread – February 2008
Lime Meringue Pie Stars – January 2008
Christmas Yule Log – December 2007
Tender Potato Bread – November 2007