{"id":12098,"date":"2012-12-30T15:06:13","date_gmt":"2012-12-30T22:06:13","guid":{"rendered":"http:\/\/beardogco.com\/theroadhome\/?p=12098"},"modified":"2012-12-31T07:02:57","modified_gmt":"2012-12-31T14:02:57","slug":"lavash-style-cracker-bread","status":"publish","type":"post","link":"https:\/\/www.beardogco.com\/theroadhome\/2012\/12\/lavash-style-cracker-bread\/","title":{"rendered":"Lavash style cracker bread"},"content":{"rendered":"

I am positive that this is not authentic Lavash, aka Turkish\/Armenian flatbread, BUT I looked at a lot of lavash recipes and have been making this lavash style cracker bread for a snack\/appetizer through the holidays and am very happy with the result.<\/p>\n

I have been using Artisan Bread in 5 minutes a day’s<\/a> Olive Oil dough which is their master dough with a bit of olive oil and sugar…but I sub honey for the sugar and use 1\/2 white whole wheat and 1\/2 white flour (Wheat Montana flours). The sugar or honey makes a crispy-chewy thin flatbread. For a dinner plate sized amount I use hunk of dough about the size of a large lemon or small orange. For a salad plate sized amount a large walnut sized bit of dough.<\/p>\n

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Roll the dough as thin as possible on a floured Silpat. Traditional lavash has a light cornstarch wash with sesame or poppy seeds – the wash holds the seeds on the dough and the result is a thin crispy-chewy cracker-flatbread that stands up to hummus or other dips or a slice of cheese (smoked goat cheese has become my new fav!)<\/p>\n

I have also been using just a small amount (VERY small drizzle or you will have fried crackers) of olive oil spread over the dough, then various other toppings…but using a very light hand for the topping: a bit of blue cheese and some rosemary, capers and goat cheese, some smoked salmon and dill and goat cheese and today: roma tomato, goat cheese and rosemary.<\/p>\n

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I like to cut the dough into large cracker pieces with a pastry cutter – before baking. A pastry cutter cuts the dough but not the Silpat as opposed to a pizza wheel which will probably damage the Silpat. And the pastry cutter leaves a pretty edge :) !!<\/p>\n

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Pop into a 450 oven for 5-7 minutes and out comes a wonderful, delicious and not too heavy snack, appetizer or a nice cracker bread to go with soup or salad. <\/p>\n

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I continue to be a huge fan of the high moisture, no knead doughs. I’ve read that people do not like making room for storing 4-6 pounds of dough in their refrigerator. I have yet to make a full batch of the dough and find that 1\/2 and even 1\/4 of a batch works fine for just me. I store a 1\/2 batch in a small casserole dish vs 4-6 pounds in a large tub container. And guess what??? The doughs all freeze well. Going from frozen to in the oven means a bit more planning ahead, but not much if you freeze in small hunks vs large. If I want to make a large loaf of bread, I grab several of packages – they come to room temperature in 20-30 minutes. As soon as they are soft, I combine and shape them for whatever and if a rise is required, it is the normal rise time so the only extra time involved is the first 20-30 minute thaw. Easy-peasy and for something like the lavash or pizza crust which doesn’t require a rise, it is just the thaw time.<\/p>\n

High moisture, no knead dough…lavash style cracker bread.<\/p>\n","protected":false},"excerpt":{"rendered":"

I am positive that this is not authentic Lavash, aka Turkish\/Armenian flatbread, BUT I looked at a lot of lavash recipes and have been making this lavash style cracker bread for a snack\/appetizer through the holidays and am very happy with the result. I have been using Artisan Bread in 5 minutes a day’s Olive […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-12098","post","type-post","status-publish","format-standard","hentry","category-food"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/12098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/comments?post=12098"}],"version-history":[{"count":13,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/12098\/revisions"}],"predecessor-version":[{"id":12113,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/posts\/12098\/revisions\/12113"}],"wp:attachment":[{"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/media?parent=12098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/categories?post=12098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beardogco.com\/theroadhome\/wp-json\/wp\/v2\/tags?post=12098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}