Lavash Cracker

Category: Yeast bread
Lavash cracker

Ingredients

Bread flour 190g
Salt 3.5g
Dry yeast !, 5g
Honey 20g
Vegetable oil 15g
Water 85-115g
Poppy seeds, sesame seeds, walnuts, paprika, cumin ... optional

Cooking method

  • I slightly changed the recipe, instead of dry yeast I put 3 g of pressed yeast and 50 g of wheat sourdough with 100% moisture. The water was replaced with milk whey (115 g).
  • I diluted yeast and sourdough in a small amount of warm whey, poured flour, stirred it, it turned out a dough similar in density to sour cream, put it in a warm place for 1 hour. When the dough rose and bubbled, I added the rest of the ingredients and kneaded a soft dough.
  • If you oven with dry yeast, then you do not have to put a dough, you can simply mix all the ingredients and knead the dough.
  • I put the dough in a bowl greased with olive oil and put it in the oven with the light on for 1 hour. The dough rose slightly, I put it in a plastic bag and put it in the refrigerator overnight.
  • In the morning I took out the package, the dough increased two and a half times. Since it was from the refrigerator. it rolled out very easily and almost did not stick. Lightly sprinkled the board with flour, rolled it out as thin as possible over the size of a baking sheet 30x40 cm.
  • I sprinkled the rolled dough with water, sprinkled with strips of paprika, Provencal herbs, poppy seeds, sesame seeds, nigella, flax seeds. Transferred to an overturned baking sheet on baking paper and cut into strips diagonally.
  • Baking in the oven at 180 gr. 20 minutes.
  • Lavash cracker
  • As a sprinkling, you can use garlic salt, dill, dried onions, all kinds of seeds, in general, according to your taste and presence at home.
  • Peter Reinhart's recipe by Omilo from Karina's forum 🔗

Cooking program:

Baking in the oven

Note

It turns out to be something between crackers and pita bread, crisp at the edges and softer in the middle. It is good to crunch, it is possible with coffee, tea, or it is possible with soup, lovers will suit beer.
Try it.

celfh
It is impossible to pass by such beauty!
Merri
And it’s good for beer!
Luysia
Once I was going to lay out this recipe, I even took step-by-step pictures, but ... Indeed, it turns out very effectively and tasty.
barbariscka
Quote: Merri

And it’s good for beer!
For beer, you should probably sprinkle onions, spicy cheese, so that the taste is more intense.

Quote: Luysia

Once I was going to lay out this recipe, I even took step-by-step pictures, but ... Indeed, it turns out very effectively and tasty.
I'm not enough for step-by-step photos ... Yes, it's so easy to do it there ... And it looks really impressive on the table, but it doesn't stay long ... I didn't have time to look around, they already disappeared.
Pilgrim73
What a wonderful recipe, must be done!
barbariscka
Pilgrim73
Thanks, bake for health ... There is a great opportunity for improvisation.
Feofania
super!
Natusik
barbariscka,cool recipe! Very original! I will definitely try!
barbariscka
Natusik
Try it and show us ...
Lisichkalal
Thanks for the recipe. The whole family loved the sticks!
barbariscka
Lisichkalal To your health !! I'm glad I liked it ...
Lisichkalal
Vasilisa, just a question) is it necessary to keep the dough in the refrigerator? and if you bake right away. It almost did not rise in my refrigerators
barbariscka
Lisichkalal It is not necessary to keep in the refrigerator. You probably had a full proofing, so you can cook right away. The main thing is to double the dough.
Lisichkalal
fine! now the recipe will be even simpler :-) perhaps tomorrow it needs to be done! I made layers of pesto, tomato paste, dry basil and coarse sea salt! my daughter and my husband got used to it very quickly :-) I want to try with cheese, garlic, well, with what else I can find in the fridge :-)
barbariscka
Lisichkalal Great composition !! Try it and share with us.

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