I remember reading about these crackers from one of the books my husband blames my DIY bug(obsession) on. We were taking an extended weekend for our annual fill of Shakespeare and staying in a small, rustic cabin in the southwestern part of WI. Did I mention it was small? The “loft” ceiling was very low and we must have averaged 6-8 knocks on the head in just the first hour we were there. I think I muttered something about being concussed before the weekend even started. To combat a sore noggin, I dug into my newly purchased ebook, America’s Test Kitchen-DIY
Make crackers? The thought never occurred to me until I opened the Test Kitchen’s wonderful book. The recipe was for Lavash crackers, and when I cracked a piece off coming out of the oven, I was hooked. When I make a foundation item like mustard, bread, or cheese, I weigh the labor against the final product. Was the hassle worth the end-result? My husband, who turns every situation into a mathematical word- problem, measures it by price. I don’t think price tells the whole picture, so I tend not to use that as a measurement. Making crackers is a bit more labor intensive for something I can buy for a couple of bucks in the store, but after making them, I am not sure I can buy something this good.
Add semolina, whole wheat, all purpose flour and salt to a stand mixer.
Add warm water and evoo and knead for 7 to 9 minutes
Knead dough by hand and divide into four balls. I weighed the ball after kneading and made sure I divided the dough into four equal pieces.
Spray evoo on the dough and wrap in plastic wrap. Let rest for one hour.
Invert a jelly roll pan, put something underneath to keep it from sliding, and roll out the dough. Using a fork, indent every two inches.
Brush the egg, and spread the sesame seeds, sea salt and pepper. Gently press into the dough.
Ummm, delicious crackers I couldn’t keep my fingers from out of.
Lavash Crackers(Makes about 1 pound)
11/2 cups semolina flour
3/4 cups whole wheat flour
3/4 cups all-purpose flour
3/4 teaspoon salt
1 cup warm water
1/3 cup extra-virgin olive oil, plus extra for brushing
1 large egg
2 tablespoons sesame seeds
2 tablespoons flake sea salt
1 teaspoon coarsely ground pepper
1. Using stand mixer fitted with dough hook, mix flours and salt on low speed. Gradually add water and oil and knead until smooth and elastic, 7-9 minutes. Turn dough out onto lightly floured counter and knead by hand to form smooth, round ball. Divide dough into 4-equal pieces, brush with oil, and cover with plastic wrap. Let rest at room temperature for 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 425 degrees. Lightly coat two 18 by 13-inch inverted(or rimless) baking sheets with vegetable oil spray.
3. Press 1 piece of dough(keep remaining dough covered with plastic), into small rectangle, then transfer to one of prepared sheets. Using rolling pin and hands, roll and stretch dough evenly to edges of sheet. Using fork, poke holes in dough at 2-inch intervals. Repeat with second piece of dough on second prepared sheet.
4. Brush rolled-out dough with beaten egg, sprinkle with sesame seeds, sea salt and pepper, then gently press seasonings into dough. Bake crackers until deeply golden brown, 15 to 18 minutes, switching and rotating sheets halfway through baking. Transfer crackers to wire rack and let cool completely. Repeat rolling, seasoning, and baking with remaining 2 pieces of dough, making sure baking sheets are completely cool before rolling out dough.
5. Break cooled lavash crackers into large pieces. Lavash can be stored at room temperature in airtight container for up to 2 weeks.
Make these for your next party and you won’t need dip.