I made these today in the middle of doing some prep work for school, barely even paying attention or putting much effort along the way. Seriously – this is one easy challenge. Quite possibly the easiest one yet in the book.
It’s not just easy, though. Lavash Crackers are also very delicious. I was skeptical about how they would turn out, but my skepticism was misplaced. The specific combination of spices used on these “crackers” (more like breadsticks) is really, really addictive. Once you eat one of these things, you just keep eating. And eating. And eating. Luckily this is not a high-calorie challenge!
On DIFFICULTY, I’d rate the Lavash Crackers as extremely easy. As a matter of fact, this is a great recipe for a total beginner to start off with, since the product is so aesthetically pretty and tasty and the difficulty level so low. So it’s quite easy to pull off a great product, which would be a great confidence builder for someone who is just getting into baking and needs to get their “baking legs”.
On the PROCESS of making Lavash Crackers, there’s the (a) dough-making stage and proofing, and (b) the shaping stage, and (c) the baking stage.
The (a) stage is easy enough. Standard dough creation, it just has a few extra ingredients, such as honey. That said, the first rise didn’t go exactly as expected. PR says that after 90 min the dough should double, but it took mine a good three hours, and even at that point it wasn’t quite doubled. I almost gave up on the dough, and then figured “what they hell” — and I decided to just push forward and see what happens.
The (b) stage is not difficult at all. Basically, create a square with the dough and then rolling pin the dough until it is extremely thin. After this, let it sit for a few minutes to let the dough relax. Once that’s done, brush some water onto the dough and then add all the spices. I used:1. Paprika (which tasted great, by the way) 2. Caraway seeds 3. Cumin seeds 4. Poppy seeds 5. Sesame seeds 6. Kosher salt
Last time when we made the Kaiser rolls, PR said to just use water to get the seeds to stick, but mine — after baking — fell off. This time he says to do the same thing, so this time around I used my finger to gently press the seeds/spices into the dough to make sure they didn’t fall off afterward (it worked well, they stayed put).
Here’s my dough once I added the spices:
Looks a bit like an odd rug, doesn’t it? (note my new snazzy silpat as well!)
At this point, you just use a cookie cutter and cut the shapes. I did a lot of long shards, and some smaller rectangles. I can imagine that you could actually go a bit nutty with weird shapes, but I held off this time as I just wanted to see how they came out.
Stage (c) is simple: 350 for 20 minutes. Simple.
On TASTE I’d rate the Lavash Crackers very high. These were just good, I’m not sure what else to say. Even my 5 year old kept eating them, and she’s a snob who refuses to eat my breads. In fact, she even cried when I took the pictures, because it was delaying her getting another one to munch on. Seriously. That good, I guess. My wife ate a bunch as well.
In fact, my one criticism here is that the recipe is so small. Typically, I don’t know what to do with all the bread a PR recipe yields. I usually get so much bread I’m trying to figure out how to store it all. In this case, there was barely enough for a few people to munch on. So my one complaint is that this yield is simply too low. But I guess if that’s the big complaint, then there’s not much to argue about.
Here are some other photos:
and this one
NEXT WEEK: Light Wheat Bread
Alright, let’s be honest. Light Wheat Bread? After some of the interesting breads we’ve made? I’m not going to lie, I’m not looking forward to this next one. I’m actually bored already. Ah well, win some, lose some.