Recipe: Lavash Crackers

LAVASH CRACKERS

1 1/2 cups unbleached bread flour
1/2 tsp. salt
1/2 tsp. instant yeast
1 tbsp. honey
1 tbsp. vegetable oil
1/3 to 1/2 cup water, at room temperature
Choice of toppings: poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt

The key to lavash, also known as Armenian flatbread, is to roll out the dough paper-thin. The sheet of dough can be cut into crackers in advance or snapped into shards after baking. This dough is easier to knead by hand than in a machine.

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 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: Cut off a small piece of dough and gently stretch, pull and turn it to see if it will hold a paper-thin, translucent membrane, like a windowpane. If the dough falls apart before it makes this windowpane, continue mixing for another minute or two and test again.

The dough should be between 77 to 81 degrees. It should be firmer than French bread dough, but not quite as firm as bagel dough (author Peter Reinhart refers to it as 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. (Or 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 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 the dough is the desired thinness, let it 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 kitchen scissors.

Preheat the oven to 350 degrees 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 (try alternating rows of seeds or spices). Be careful with spices; a little goes a long way.

If you want precut crackers, use a pizza cutter with its 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 first.

Bake 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 them 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.

Makes 1 sheet pan of crackers
Source: The Bread Baker's Apprentice