No, these are not flat, crispy cookies with caraway-shaped sprinkles, but you sure could picture them to be just as amazing.
And, they may not be desserts, per se, but they do involve the art of working with yeast, and that to me shall always be a superpower of the baker, not the chef.
Thus, these are totally hungry gems in their own right.
Think about it.
Who could ask for more?
No matter your flavor preferences, these perfect crackers are ready for your personal tastes.
One irresistible bite obliterates all instinctual impulses to dust golden yeast goods with powdered sugar and to top with whipped cream.
I adore the fragrance of onion and garlic in the air as mine come hot out of the oven and drool over their colorful landscapes full of spices and salt crystals that balance into one magnificently flavorful mouthful.
And should you desire a less crunchy and more crispy product, flex some muscles and get to rollin’ as thin as possible. I left mine slightly thicker for a more impressive crunch with some body.
When I presented my taste tester with 2 lavash crackers and 1 cookie that had been baked the same day, he gobbled up the crackers and left the cookie in the dust.
No dramatization here.
The cookie was abandoned.
I will show you the way:
Rise to the challenge of savory baking.
Engage those familiar sprinkling muscles.
No instruction needed here.
Crunchy and crispy with sprinkles of salty seasonings, these lavash crackers are perfect as a snack spread with butter or as a key player in any home meal. Packed with garlic and onion or poppy seed and caraway- customize to your family’s tastes. These are perfectly simple, elegant and delicious.
- 1 1/2 C unbleached bread flour
- 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 T honey
- 1 T vegetable oil
- 1/3 – 1/2 C water, room temp.
- seasonings – I used onion powder, dried garlic, coarse sea salt, caraway seeds, dried rosemary and sesame seeds
- Mix the flour, salt, yeast, honey and vegetable oil together and then add water slowly, stopping once the dough has come together.
- Knead dough 10 minutes by hand. It should stretch when a piece is pulled away from it. For details and bread making procedures in detail, I would recommend reading the beginning of his book.
- Place dough in an oiled bowl and coat the ball in the oil. Place the bowl in a warm area to allow the dough to rise until doubled, about 90 minutes. Once it has risen, preheat oven to 350F.
- Roll the dough paper thin on a lightly oiled surface. If the dough contracts too much, allow it to rest periodically in 5 minute intervals under a towel. Once you have stretched it to a 15 in x 12 in rectangle, allow it to rest for 5 minutes under a towel to allow the gluten to relax.
- Line a sheet pan with parchment paper, and place the rolled dough on the paper. I cut mine lengthwise to fit on two separate sheets. Lightly mist the surface of the dough with water. This is how your seeds will adhere. Sprinkle the surface with seasonings. Note: a little goes a long way with some of these! I really like onion, garlic and salt, but took it easy on the rest.
- Place sheets on middle rack in oven and bake 15-20 minutes until light brown or until edges crisp up. Cool on sheets for 10 minutes before moving to a cooling rack. Enjoy!