September 27, 2008

Lavosh With Tepary Bean & Mustard Green Relish



A Daring Baker's September Challenge

This month we are making Daring Bakers history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. We wanted to make something savory this month, and we chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...

The key to a crisp lavash,...is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

* The key to crispy crackers is rolling out the dough as thinly as possible. We noticed that the crackers turned out better if you divide the dough in half before rolling. You’ll roll out the dough as per the directions, decorate and cook the crackers in two batches.

Lavosh Recipe

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe) or 1/2 cup brown rice flour, 1/2 cup millet flour, 1/2 cup arrowroot starch, 1 tsp chia seed meal
* 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 Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. 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 Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

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.

5. 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.

RECIPE - Recipe Reference: The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

Tepary Bean & Mustard Green Relish Recipe

1 cup cooked brown tepary beans
1/2 cup mustard greens, finely sliced
1/2 shallot, minced
1 garlic clove, minced
1 Tb sesame seeds
1 Tb olive oil

Place all ingredients in a medium sized bowl and stir together. Serve with crackers.

65 comments:

Nemmie said...

Thank you for co-hosting! I loved this challenge :)

And your relish sounds divine...

glamah16 said...

Thanks for hosting this unique challenge. I like the idea of a bean and green relish.

Lis said...

Thank you so much for being wonderful hostesses and chosing a great recipe this month, Natalie!

And for everything else you do for us as well!! Personally, I don't know what I'd do without your help. :)

xoxo

shellyfish said...

I loved collaborating with you on this, Natalie! I really learned so much thanks to you're inspiration and your insight.
Thank you for sharing that relish recipe - I know I'll be making it soon!

Julie said...

This recipe was such a blast to make, and I'm glad you two chose it! You're right--paper thin really was key, and I'm glad the dough was sturdy enough to handle my ham-handed rolling technique!

Elga said...

Wonderful choice! Good job
Elga db member
http://semidipapavero.splinder.com

Eat4Fun said...

Thanks for hosting this month's DB Challenge and finding a great recipe for us to make.

I need to make the gluten-free version for a friend. Your recipe looks delicious! :-)

Marie said...

Your crackers and the relish look fabulous! Thanks so much for co-hosting this month and picking such a great recipe! I did a Kalamata Hummus to serve with mine. This was a great challenge!

Cristine said...

Great challenge! Your crackers look delicious!

Chris said...

Great Challenge! I am sorry I was not about to get it in this month, but I will try it at some point! Thanks!

Dharm said...

Thanks for a great challenge! This was really fun to do and your own crackers and dip are just fantastico!

BC said...

Thanks for the gluten free challenge. I loved playing around with the dough and flavours.

Madam Chow said...

This was a great challenge. It wasn't hard, but I'd never made crackers like this before, and they were delicious. Thanks for a great pick!
Madam Chow
http://www.mzkitchen.com

Aparna said...

I'm guessing your crackers have some herbs along with the sesame seeds. What are they?
And the dip is interesting. We get mustard greens but I have never heard of tepary beans.
Thank you so much for choosing a challenge that I enjoyed doing. It was nice to have a challenge that didn't have eggs or butter in it, for a change.:)

VeggieGirl said...

LOVE this month's challenge, LOVE your lavosh, LOVE your relish accompaniment - LOVE it all!!! :0)

Baking Soda said...

Nice crackers! I like the sound of your relish too.

Tartelette said...

Thank you for such a great challenge Natalie! Loved every bit of it!!
The relish you served them with is brilliant!

bakinginoregon said...

Looks great, Natalie. Thanks for this month's challenge, it was a great one, one I'll be using again.

Jeanine said...

Your lavash crackers look great! Thanks for the wonderful alternative challenge this month. :)

Lauren said...

Awesome choice for this month! You did a great job, and your lavash looks amazing!

Alexa said...

Lovely rendition of the Lavash challenge. The bean relish looks so tasty!

Passionate About Baking said...

Thank you for a wonderful challenge this month Natalie...I really enjoyed it a LOT! Love the mustard greens dip too; would have never thought of it in a million years!! Cheers & have a great day!

rainbowbrown said...

Super choice, I was very happy with it. I'm enthralled by the gluten free version I'm seeing and I now want to try that one out too. That dip looks great too!

Linda said...

Thank you for my very first DB challenge! I loved making the lavash and being part of this awesome company of bakers.

Satisfying my Sweet Tooth said...

This was my first Daring Bakers Challenge and I learned a TON! Thank you!

Andrea said...

Thanks for choosing such a fun challenge. Your lavash and dip look fantastic!

Proud Italian Cook said...

Thanks for hosting and getting me out of my comfort zone!

kat said...

This was such a fun challenge & a great change up from sweets!

Jenny said...

I like the looks of that relish, and it had ingredients I hadn't heard of before. Plus, you hosted a great challenge. I was so excited to do something savory for a change.

linda said...

Your crackers and dip look delicious, thanks for the challenge!

Mary Ann said...

Your lavash looks wonderful! Thanks for a great challenge!

MyKitchenInHalfCups said...

Wonderful challenge. You two did a very thoughtful recipe.
I wanted to bake these again dividing the dough and getting it thinner but the due date surprised me (yes I know it was always the 27 and that follows the 26th but hey suddenly it was the 27th).
Many thanks for this one.

Elle said...

Thanks for choosing such a great recipe for the challenge. It was really nice to have a savory recipe for a change, too. Your crackers look great! Wonderful idea to ask for vegan spreads and toppings and dips, too...more recipies!

Dianne's Dishes said...

Thanks for hosting! I loved this challenge and my daughter did too! Definitely a keeper.

Clumbsy Cookie said...

Thanks for hosting a great challenge, it was a wonderful choice! Yours look great!

bittersweetblog said...

This was a wonderful challenge- thanks for motivating all the Daring Bakers to start baking vegan! :)

culinography said...

Thanks for a wonderful recipe! Loved the lavash!!

Tanya said...

Thank you, Natalie, for hosting such a wonderful challenge. You and Shel did an amazing job! Your topping looks delicious!

www.takethecannoli.us

JMom said...

Thanks for hosting this month's challenge. This was another learning experience for me and fun too :)

Love the mustard greens relish. I'll have to try that out next.

JMom ~ Cooked from the Heart

jasmine said...

Sweetie-- thanks so much for the challenge. I'll probably be doing this again...



j

Jaime said...

what interesting toppings you chose! thanks for hosting this month

Dana McCauley said...

I like your bean concoction! Nice work.

kitten said...

thanks for hosting and picking such a wonderful challenge this month. the crackers were fun to make and a great thing to add to my "perfect appetizer" list

Gabi said...

Natalie- Thank you for hosting a fun challenge and for being so creative always!
xox

culinarytravelsofakitchengoddess said...

Thank you so much for co-hosting this challenge, it was great.
Your lavash & dip look perfect.

Lisa said...

Excellent challenge, Natalie! I'm so sorry, but I missed that you also created and hosted this challenge, so I must also give you the credit in my blog entry! *knocking self on head per usual*!!

Also, your lavash and bean and mustard green relish looks magnificent!

Allergy Mom said...

What a great challenge! Thanks so much. Your relish looks wonderful, and you've introduced me to a new bean, thanks. Libby

Ruth said...

This was a wonderful challenge!!! You have totally inspired me and your relish sounds delicious

Shari@Whisk: a food blog said...

It was a great pick. We thoroughly enjoyed the crackers and the recommendations for dips! Thanks for hosting!

Mevrouw Cupcake said...

Great choice, I really enjoyed making these crackers and my boyfriend was totally crazy about them. Always a plus!

Speedbump Kitchen said...

Thank you for hosting this! I really enjoyed this one!

glutenfreesoxfan said...

Great looking lavash and relish! Thanks for co-hosting. I had fun making these. I realized that I didn't get mine thin enough, but not a big problem.

Karen

Jane said...

THANK YOU THANK YOU THANK YOU!!!! I loved this challenge. Hubby and I enjoyed it so much we finished the entire tray of crackers in one sitting... just the two of us.
Yum!

Jane of VeganBits.com

Jude said...

Thanks for hosting and picking a simpler but fun recipe!

CookiePie said...

Thanks for choosing such a fabulous challenge! I had so much fun doing it. And your crackers and relish look beautiful!

Susan said...

Thanks for hosting a fantastic challenge!

Janet said...

Thanks so much for co-hosting a fantastic challenge. I had never heard of lavash before, and I was totally thrilled that it was vegan. You rock!

ChichaJo said...

Thanks for the great challenge! It was interesting and fun...and I ended up with a great spread of appetizers for a dinner party :)

You crackers and dip look fantastic!

Y said...

This challenge was lots of fun. Thanks to you and Shelly for picking it. :)

littlelisa said...

Wow, what a fantastic challenge. Thanks for hosting this one. I actually know a surprising number of people who have Celiac's disease, and it's great to have had a chance/opportunity to learn to bake Gluten Free. This was an amazing learning experience for me, and definitely challenged me to try something new.

An Apron Straitjacket said...

Thanks for a great challenge! This is one that I will use over and over again!

Isle Dance said...

YAY, gluten-free!

Meeta said...

you know i was waiting for you to host a DB challenge Nathalie and this was just the perfect one! these crackers are just the perfect bits. i had a blast with this one!

Jessica said...

Just learning to go gluten-free and have been playing with cracker recipes. This is by far the best so far. The dough is so easy to work with and easy to roll (I'm a little rolling challenged). The crackers are delicious and so versatile! Thanks so much for the recipe.

Sheltie Girl said...

Jessica - I'm delighted that you had a great time making the crackers too. So did Shel and I while we were choosing recipes.

Natalie