Saturday, September 27, 2008

Lavash Crackers

Hey am done with the Lavash Crakers. Was a piece of cake..was the easiest of the challenges I so far attempted. Being in the Middle East, it had to be a Hummus dip. I also made a tomato/cucumber/cilantro dip.

The only problem was that I had no one to taste it. With hubs abroad for a short holiday and my kid refusing to be a 'taster'; I had to do the honours. So I was a bit over-stuffed with Crakers.

Check out a few pictures that I have taken..dont they look good.

Recipe for Lavash Crackers :

* 1 1/2 cups (6.75 oz) unbleached bread flour.
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) 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, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of 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.
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 350 degrees Fahrenheit 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 (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.

Hummus Dip
1 cup dried chick peas (wash thoroughly and soak in water for 2-3 hours).
2-3 tablespoons Tahina (paste of sesame seeds and olive oil)
Juice of 1 large lemon
4-5 cloves of garlic
1 green chilly (more if you want it hot)
Olive oil to taste.
Corriander leaves for garnish
Boil the chickpeas till done (add salt to taste). Grind in a food processor, the chickpeas, the tahina, garlic and chillie.
Remove - add lemon juice and drizzle with olive oil. Garnish with a corriander leaves.
Tomato/Cucumber Dip :

2 cucumbers diced very fine
2 red tomatoes diced fine
1 small onion diced fine
corriander leaves chopped fine
pinch of sugar
salt to taste
green chillie -cut fine
little oregano
Mix all together just before serving.