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!
15 users responded in this post
Fantastic job! Love the idea of the rotary cutter – such pretty edges 🙂
What a wonderful job! I’m so glad you enjoyed our challenge.
Yes, me too was very that there was no buttercream. 😉
Ooh, I dig the cutter you used. Very cool.
WOW…Madam Chow; love the crackers & the cutter you’ve used. I loved this challenge too. The simplest in a LONG while!
Oh my yes! I love crackers and yours look beautiful.
It was grand not to have to deal with butter and sugar and cream and chocolate!!
I missed getting mine thin and crisp but I do believe they are wonderful both ways. I’m with you on the parchment that is a technique I’ll use again.
Ooo, your lavash looks wonderful! I love the effect of the cutter you used!
What a great idea to cut them with the fluted cutter! I went for the rustic look. =) And I bet hummus was great with these.
they look fabulous! Mine were a bit thick too – I think a pasta machine would be the way to go!
Nicely done … and I agree that the Bread Baker’s Apprentice should definitely be on every book shelf!
Seeing lavash crackers all over the food blogosphere today is making me remember my last trip to Israel! And yours look so scrumptious, awesome job.
Madam, great crackers. Wish I had time this month, but I think my calendar skipped September. Love the edges you put on them.
I was also so glad that this month’s challenge was so light on the calories.
The lavash looks like little ravioli from afar 🙂
Good idea to roll out on the parchment. I like the zigzag edges!
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