This month, Shellyfish of Musings From The Fishbowl and Natalie from Gluten A Go Go picked lavash crackers as our challenge (you can find the recipe with great instructions on their blogs). Boy, was I relieved. I’ve been so busy, that I haven’t had the time to tackle anything too labor intensive, and these delightful crackers were perfect: easy to make, healthy, and NO SUGAR. Or butter. Or heavy cream. Or chocolate. Thank heavens.
The source for the recipe is the book that should be on every baker’s shelf: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. Specifically, the challenge was to make Lavash Crackers and create a vegan dip/spread/salsa/relish to accompany them. I used honey in the dough (instead of agave nectar or sugar), and rolled it out right on the parchment so that no tricky transfer of the dough was necessary. I cut it with a rotary cutter, and topped it with kosher salt, garlic powder, and sesame seeds. These crackers were out of this world – delicious, and flavorful. I rolled mine a tad too thick, but that only meant that they held up well under the weight of hummus, my dip of choice!
To see how everyone else did, be sure to check out the Daring Bakers blogroll, and every Friday, be sure to check out Susan’s WildYeast Blog for her roundup of yeasty goodness from all over the blogsphere!