I absolutely LOVE Lavash Crackers. And I was really glad that Peter Reinhart included one in his book The Breadbaker's Apprentice. This is recipe #17 in his book and as per the rules of the Bba Challenge, I cannot post the recipe, but if you don't have the book, you can find the recipe here. The origins are credited to Armenia where the delicious flatbread is traditionally rolled thicker and cooked in a Tandoor oven. And although lavash flatbread is delicious, the cracker... well, in my opinion, is the epitome of texture and taste! I have to admit, I wondered what the yeast would do to the crackers, but the slight rise only contributed to the bubbling and the more tender taste of the final product. I have read many other blogs out there who didn't like this recipe, but I halved the recipe, and divided the dough again in the end, because the dough had to be rolled ultra thin to make the flatbread. I took the other half and formed some grissini. If you have any doubts about this recipe, make half, and roll it out "paper" thin and I am sure you won't be disappointed!
Here is the finished dough ready for the initial rise. I let the ball of dough ferment until it doubled in size
I divided the dough in half(remember, I halved the recipe as well), and rolled one half super thin to get a cracker consistency at the end. This is the secret to a really successful yeast cracker.
I then topped the rolled dough with poppy seeds, sesame seeds, paprika, and sea salt. Reinhart gives the option of sprinkling caraway seeds also, but, I am not personally fond of those.
I also made some grissini from the left over dough which actually turned out wonderful.
Delicious and wonderful with hummus! A must try and again good enough for yeastspotting.