Saturday, August 18, 2012

Making Lavosh crackers

by Lili Mounce

These are delicate enough to serve to guests, but substantial enough to hold up to spreads and dips.


Makes 64 small squares or triangles of Lavosh (crispy Armenian flat bread)

3/8 cup (90 mL) lukewarm water
1/2 teaspoon (2.5 mL) active dry yeast
1/2 teaspoon (2.5 mL) sugar
1/2 cup (65 g) whole wheat flour
1/2 cup (60 g) all-purpose flour
1/4 teaspoon (1.25 mL) salt
about a tablespoon (15 mL) of cornmeal (for the baking sheets)

In a medium bowl mix yeast, sugar and water. Allow to stand 10 minutes. Add whole wheat flour and salt. Stir well. Add white flour. Mix well. Turn out onto lightly floured surface and knead for 5 minutes. Put back into bowl and cover with plastic. Allow to rise for 1 hour, until doubled.


Preheat oven to 375 degrees F (190 C). Punch down. Divide into 4 equal portions.

Sprinkle 2 large baking sheets with the cornmeal.


On a lightly floured surface, roll each portion of dough into something of a square shape, about the size of a large tortilla, and as thin as possible, flipping dough over, and flouring lightly as needed. Cut each square of dough into 16 small squares or triangles.


Place onto baking sheets, as closely as possible (they won't spread).

Bake for 6 to 8 minutes, until crispy and golden. I use an insulated baking sheet, so baking takes a minute longer in my oven. Check at 6 minutes. The thinner the cracker, the quicker they bake, and crispier they become.


If you want to double this recipe, be sure to divide the dough into 8 portions instead of 4. This dough is easier to roll very thin, if rolling a small amount at a time. These remain crisp in an airtight container for a few days, if you will be making them ahead of time for a gathering of friends and family.


Sometimes we see something in a package in the store and mistakenly think that this item could only be made in a factory, with specialize equipment. But the truth is (and I've said this before, so yes, I know I'm repeating myself; it's not my advancing age), most things in stores were once made in someone's garage, basement or kitchen with ordinary tools and equipment. Crispy Lavosh flat bread is just another of those food items, once (and probably still) made in someone's kitchen on a daily basis. So how hard could it really be to master making this treat? That's what I always say to myself.




8 comments:

  1. They are beautiful, LiLi. The spread on top looks good too. May I ask what kind of spread that is?

    I agree that we can make these things in our own kitchens and usually for less money. It's quite a feeling of accomplishment too when we succeed. :)

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    1. Hi Belinda,
      Thanks. It's the smoked salmon spread I made earlier in the week. Some smoked salmon, yogurt cheese and chives.

      And you're right, it is a great feeling when we succeed at doing something that we might have thought wouldn't be possible with our limited kitchens/household equipment.

      Thanks for reading!

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  2. Oh my goodness! Thank you. I bought some no sodium crackers that are made from brown rice. I'll be able to use them in items, but eating them straight -- blech!

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    1. Hi Shara,
      Oh No! That bad? Well, you can probably use them like croutons in soup or salad.

      I hope you like the Lavosh. You can also top them with sesame seeds. Brush with a bit of an egg wash or some olive oil, then sprinkle with the seeds just before baking.

      Enjoy!

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  3. Wow, these look amazing. I have always thought that making my own crackers would be way too hard, but these ones look doable. I'll have to give them a go :)

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    1. I always thought so too. I thought it would be a long, tedious process. But in reality, if you can roll dough for tortillas, you can make lavosh. Rolling the dough was much like rolling out flour tortillas. I'll be trying some variations this next week.

      Thanks for visiting!

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  4. These look so good and I am excited to give this recipe a try!

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    1. I hope you enjoy them as much as we do, Alicia! I need to bake up another batch. They go quickly around here.

      Thanks for stopping by!

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