These Lavash Crackers for the Bread Baker’s Apprentice Challenge make me laugh. These crackers were fun to make. These crackers were the first yeasted crackers I’ve ever made. But I’m not sure I’ll make them again. Luckily, the same dough can also be used to make pita bread.
Let me explain a little. The story of Goldilocks comes to mind. When I rolled out the dough for these crackers, I found it wonderfully silky and, well, rollable. The problem is mine: I can’t roll anything out evenly to save my life. Seriously. And with pie crusts, you can get away with that lack of skill. But with crackers? Not a chance. Some of the dough was so thin that it was, shall we say, overly browned. Some, at the edges, was so thick that it came out more like a pale stale flatbread. Not so appetizing, huh? Then there was the dough that was just right. Unfortunately, not as much of that as I would have hoped. But that? That part of the dough was so good and so flavorful from the toppings and so crisp and so pretty, that maybe I will make these again. Because practice makes perfect, at least in theory.
I used smoked paprika, poppy seeds, sesame seeds, and sea salt as my toppings. I needed to use a much lighter hand with that paprika sprinkling, but the smokiness was a welcome addition, and you just can’t beat the color. The dough is very stiff, and kneading it by hand is a great work-out. I wonder if using my pasta roller attachment for my KitchenAid mixer would solve the uneven dough problem? Now there’s a thought. Something to try another day, when there aren’t almost 30 breads still to be baked!
The recipe for these fun crackers can be found in The Bread Baker’s Apprentice.