Daring Bakers, September: Lavash Crackers & Toppings
We had to top our crackers, and I used stripes of dill, paprika, and garam masala.
I was a little paranoid about the dough because it didn't seem to rise as well as I thought it should. Also, the recipe said I should be able to pull a gluten window after the first kneading, but I was never able to really get one. Happily, it was lovely to work with and was sturdy enough to roll out thinly and still handle.
I laid it out on my big baking sheet, over parchment paper, and striped it with dill, paprika, and garam masala.
I used a pizza cutter to score it with diamonds, then baked it until it was golden brown along the edges and uniformly golden across the center.
Then I snapped it along the scored lines into larger diamonds and plated them for my SAS party.
I LOVE it.
Especially with a little curried salmon spread! Nom nom, I just lav my lavosh!
Whoops, almost forgot to post this!
Vegan Salmon Spread: 1 tub Tofutti (better than cream cheese!), 1 Tbsp Dulse flakes, 1/4 cup finely diced onion, 1 clove totally smashed garlic clove, 1/2 teaspoon curry powder, mix it all up, salt and white pepper to taste.
Non-vegan Salmon Spread: 1 tub cream cheese, 1/4 cup canned and sorted salmon (deboned and shredded, in other words), 1/4 cup finely diced onion, 1 clove totally smashed garlic clove, mix it all up, 1/2 teaspoon curry powder, salt and white pepper to taste.
And yes, the vegan and non-vegan versions are pretty similar in taste. For those of you sea veg lovers, you'll know what I mean!
Need curry powder? I highly recommend and frequently use a close approximation of the AB blend! And by "close approximation, I mean "without the closely monitored measuring."
You can see my lavash on Photograzing and Tastespotting, because it's the closest to fame I'll ever get.
Check out other DBers crackers here and this month's recipe at shellyfish's blog here or Sheltie Girl's blog here.