Saturday, September 27, 2008

September Daring Bakers' Challenge--LAVASH


...Oh hey, it's time for the Daring Bakers' Challenge again!! And I'm excited because (one) this is my first time to make lavash and (two) because it's a yeast dough product. I love making breads. And we were given the freedom to make our own dips as long as they're vegan and gluten-free. So i experimented on a local Philippine vegetable known locally as malunggay. I made it into a pesto sauce using almonds and garlic. It came out a little too bitter for my liking, then I made the other dip from grilled eggplants, sort of like a baba ganoush but without the sesame paste. It was a hit with my brother, we loved the smell of the eggplant in the dip and it tasted great with the lavash.



Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings


1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough: 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 and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call 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.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough: 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.

5. Preheat the oven to 350 degrees Fahrenheit 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 and salt - a little goes a long way. If you want to precut the cracker, 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).

6. 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.
RECIPES - ToppingsYou may use your choice of topping/dip/salsa/relish/spread for your lavash crackers as long as it is vegan and gluten free
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MALUNGGAY PESTO

1 cup Malunggay leaves (remove carefully)
5 cloves Garlic, peeled
1/4 cup Almonds
1/3 cup Olive Oil
Salt and Pepper

Wash malunggay leaves, place ingredients in food processor and puree until broken down but not completely smooth.


GRILLED EGGPLANT DIP

2 pieces Eggplants, medium sized
2 cloves Garlic, peeled
Salt and Pepper to taste
pinch Cayenne pepper


Grill eggplants until skin is charred. Take off heat and cool, peel, cut off stems place in food processor with the rest of the ingredients and puree.




4 comments:

redwinging said...

Looks good, will you make me breakfast sometime, joking haha. Nice blog but cant cook myself.

Ashwani said...

Thanks for sharing this recipe for us thought this blog. I like your habit of cooking.

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Ashwaninitishrocks

The Wine Guy said...

It all looks so good!!

Lauren said...

Ooo, your lavash looks great! Oh, and those dips sound wonderful!