Lavash Crackers With 4 Toppings Food

SAVORY LAVASH CRACKERS

Steps:

• Preheat oven to 350 degrees
• Cut your lavash sheets into equal square size cuts
• (I cut each sheet into 4 strips, then cut each strip into 6 equal squares)
• Lay each square piece of lavash onto a baking sheet, being careful not to overlap the squares
• Brush the top of each lavash square with olive oil and top with dukkah (or whatever spice blend you prefer)
• Place on the top rack of the oven for 5-6 minutes, until crackers are brown and crispy
• Allow to cool before serving

LAVASH CRACKERS WITH 4 TOPPINGS

Steps:

• Pre-heat the ovenat 200 degree Celsius for 10 minutes
• In a bowl, add flour, butter and salt.
• Add water and knead a smooth dough.
• If needed, add the remaining 30 grams of flour.
• Give the dough rest for half hour, till it solidifies a bit.
• Lightly dust the surface with flour, to roll out the dough.
• Roll the dough very thin. Keep lifting the dough in between to avoid sticking of dough on thesurface.
• Lightly grease the baking tray and transfer the rolled lavash sheet on the tray.
• Generously apply water to the surface of lavash before applying toppings so that they stick longereven after baking.
• Using a knife or pizza cutter, cut the lavash in desired shape. I cut them in triangle.
• Bake the lavash at 200 degree Celcius for 8-10 minutes.

LAVASH

Steps:

• Refer to Recipe #309834 or Recipe #387518 for instructions to prepare the dough:.
• To prepare Lavash:.
• Make a paste with cornstarch and water in a small bowl (adding more water if necessary).
• Twenty minutes before baking, preheat the oven to 450 degrees with a baking stone. Placing one shelf in the center of the oven and the other shelf below.
• Place an empty broiler pan (I use my cast iron skillet) on the lower shellf.
• Just before baking, dust a pizza peel with flour.
• With wet hands, pull up one end of the refrigerated dough (Recipe #309834 or Recipe #387518 ). Using a serrated knife, cut off a 1/2-pound, or orange-size, piece of dough.
• (Note: This should be enough to make two lavash, depending on the thickness you roll out the dough. If you prefer your lavash to be very thin then split the dough before proceeding.).
• Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
• Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off.
• The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
• Place the dough on a flour-dusted pizza peel and shape into a flat round, using your hands and a rolling pin.
• Continue rolling out until you reach a uniform thickness of 1/16 to 1/8 inch.
• Brush the top surface with the cornstarch wash and sprinkle the sesame seeds.
• Prick the surface all over with a fork to allow steam to escape, this will help prevent puffing.
• Immediately slide the lavash directly on the hot stone.
• Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
• For a slightly chewy version, bake for about 5 minutes or until lighlly browned.
• For a crisper cracker bread, bake until deep brown and crispy, approximately 7 minutes.
• Unlike hard-crusted bread, lavash, once cooled, can be stored in a plastic bag or an airtight containeerstorage.
• For another use for The Master Recipe, see Recipe #310219.

LAVASH CRACKERS

Steps:

• In a mixing bowl, stir together the flour, salt, yeast, honey, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup water, but be prepared to use it all if needed.
• Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (page 58)and register 77° to 81°F. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call a medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also instead retard the dough overnight in the refrigerator immediately after kneading.)
• Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
• Preheat the oven to 350°F with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.). Be careful with spices; a little goes a long way. If you want precut crackers, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
• Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
• When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
• Enriched, stiff dough; flat; direct method; commercial yeast
• 10 to 15 minutes mixing; 2 hours fermentation, shaping, and panning; 15 to 20 minutes baking
• This dough, almost as stiff as bagel dough, is easier to knead by hand than in a machine.
• You can make a softer variation, used for making roll-up pinwheel sandwiches, by rolling the dough a little thicker than described and slightly underbaking the uncut sheet, so that the cracker is stiff but not crackly crisp. When ready to make the roll-up, mist the cracker with water and it will magically soften within 3 to 5 minutes and be as workable as a flour tortilla.
• This same dough makes a nice pita bread: Simply roll out 6-ounce pieces of the finished dough into 8-inch-diameter circles (slightly less than 1/4 inch thick), and bake them in a 500°F oven on a baking stone or on a sheet pan. Bake just until they inflate and form a pocket. Count to 10, then remove the breads from the oven with a peel or a spatula before they brown and crisp. When they cool (and slowly deflate), they can be cut in half and used for pocket sandwiches.
• Lavash Crackers %
• Bread flour: 100%
• Salt: 1.9%
• Instant yeast: .81%
• Honey: 11.1%
• Oil: 7.4%
• Water (approx.): 51.9%
• Total: 173.1%

LAVASH CRACKER - BREAD

Steps:

• Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
• Place in an oiled 2 cup measuring cup and cover. Let rest for 10 minutes and begin kneading on a lightly floured surface.
• Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover.
• in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third. Do this from sides as well. Replace into measuring cup and cover.
• In 20 minutes, do another stretch and fold and replace into cup. Let rest in a warm place until doubled in volume. This make take another hour to hour and 20 minutes.
• Preheat oven to 350°F A baking stone can be used if desired.
• Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling. Do the same with the other half. Return to the first dough piece and continue to roll out until each piece is a 12" x 15" rectangle or a 15" diameter circle. Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
• Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary). Let rest for 5 minutes.
• Lift the dough and place onto a half size baking sheet (12" x 16" or so) that has been fitted with parchment paper or silpat pad.
• Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika). Lightly press or roll the toppings into the dough. Instead of water, an egg wash or milk wash can be applied.
• Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
• Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy. Remove and cool on the pan, counter or rack.