Lavash Crackers

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Lavash Crackers

 

1 1/2 cups unbleached bread flour

1/2 teaspoon

salt

1/2 teaspoon instant yeast

1 tablespoon honey

1 tablespoon

vegetable oil

1/3 to 1/2 cup water, at room temperature

poppy seeds,

sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for

topping

 

In a mixing bowl, stir together the flour, salt,

yeast, honey, oil and just enough water to bring everything together into a

ball. You may not need the full 1/2 cup water, but be prepared to use it all if

needed.

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. When a small piece of the dough is cut off and gently stretched and

pulled, it should hold a paper-thin translucent membrane (commonly known as the

windowpane test). The dough should be medium-firm, satiny to the touch, not

tacky, and supple enough to stretch when pulled. 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.

Ferment at room temperature for 90 minutes, or until the

dough doubles in size. You can retard the dough overnight in the refrigerator

immediately after kneading.

Mist a work surface lightly with oil and transfer

the dough to the work surface. 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 for the gluten to relax. If this becomes necessary, 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 the dough is at the desired

thinness, let it sit on the work surface to relax for 5 minutes. Line a sheet

pan with baking parchment. Carefully lift the sheet of dough and lay it on the

parchment, trimming any excess dough that overlaps the edge of the pan.

 

 

Preheat the oven to 350 degrees 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. You can use all of one seed or spice or alternate rows of seeds and

spices.

If you want precut crackers, use a pizza cutter and cut diamonds or

rectangles in the dough. You do not need to separate the pieces, they will snap

apart after baking. If you want to make shards, bake the sheet of dough without

cutting it first.

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.

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. Yields 1 sheet pan of

crackers.