LAVOSH CRACKERS
Lavosh Crackers - quick and simple crispy, crunchy homemade lavosh crackers sprinkled with Middle Eastern spices. Perfect for your next cheese platter!
Provided by Lee-Ann Grace
Categories Snack
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 190c (375F) and set aside 2 baking trays (see notes).
- Combine za'atar (1 tsp) and ground cumin (¼ tsp) in a small bowl and set aside.
- In a medium size bowl, combine plain (all purpose) flour (1cup/150g) and salt (¼ tsp), making a well in the centre.
- Add olive oil (2 tbsp) and water (¼ cup) to the well, and mix gradually until you have a shaggy dough (if it looks a little dry add more water 1 tsp at a time). Still in the bowl, use your hands to bring this shaggy dough into a rough ball then turn the dough ball out onto a lightly floured surface.
- Knead the dough slightly to make it more uniform, about 10-15 strokes is all it should need.
- Divide this ball of dough into three even-ish portions.
- Working with one portion at a time, roll out the dough as thinly and evenly as you can - about 1-2 mm (1/18") thick. See images in the post above.
- Using a sharp pizza cutter, cut dough into your desired shapes (long strips, squares etc) then place the crackers on a baking tray. You don't want them to overlap, but they also won't spread as they cook.
- Using a pastry brush, brush the remaining olive oil (1 tbsp) evenly over the surface of the crackers, then sprinkle them evenly with combined za'atar and cumin.
- Finally sprinkle with fine salt to taste and bake for 6-10 minutes, or until golden brown. Allow to cool completely on baking tray.
Nutrition Facts : Calories 23 kcal, ServingSize 1 serving
LAVASH
Provided by Alton Brown
Categories side-dish
Time 30m
Yield 10 to 12 serving
Number Of Ingredients 6
Steps:
- Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
- Preheat the oven to 375 degrees F.
- Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.
GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT
Steps:
- Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
- Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
- Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
- Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.
HUMMUS AND VEGETABLE LAHVASH SANDWICHES
Steps:
- To make the sandwiches:
- Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds. Roll lahvash up tightly jelly-roll fashion and trim ends. Cut roll crosswise with a serrated knife into 8 pieces. Garnish sandwiches with additional sprouts and remaining 1/2 tablespoon sesame seeds.
- To make the hummus:
- In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth. Add water, parsley, and salt and pepper to taste and pulse until just combined. Hummus may be made 2 days ahead and chilled. Makes about 2 cups.
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- In a mixing bowl stir together the flours, sesame seeds, quinoa flakes, cumin and salt. In a jug combine the oils and water together and add to the dry ingredients and mix into a soft dough.
- Divide the dough into 4 and roll out between two sheets of baking paper, or a lightly floured workbench as thinly as possible. Cut into you desired shapes and place on the baking tray.
- Brush the Lavosh lightly with oil and sprinkle with flaky salt. Bake until crisp and golden – about 12-18 minutes. Allow to cool fully then store in an airtight container.
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