This month's Daring Bakers challenge was Lavash Crackers and Toppings. This fun challenge was hosted by Shel- Musings From the Fishbowl and Natalie-Gluten a Go Go. They decided to go with a savory challenge that was vegan and/or gluten free. We were free to choose the toppings for our lavash and also encouraged to use a favorite dip or topping. I chose garlic sea salt, sesame seeds, poppy seeds, and cumin as the topping for my Lavash. I kinda just sprinkled some of it everywhere. The edge pieces of my lavash were nice and thin, which meant they were very crispy and the ones in the middle tasted more like a pita. It was nice to have a difference in the thickness and texture. I made a Roasted Red Pepper Hummus, but cheated and used some of the bottled peppers I had in the fridge. I didn't really measure anything for the hummus, I just threw it in the food processor and pureed it. It was good though!
I had a little Lavash left over that I had to trim for it to fit in the pan and so I sprinkled it with cinnamon sugar. That was my 1 year old's fave of the bunch. This was a fast recipe (except for the fermenting) to throw together and it disappeared quickly! Go see what the other Daring Bakers came up with this month by visiting the Daring Bakers Blogroll!
Lavash Crackers recipe taken from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart
Makes 1 sheet pan of crackers
Roasted Red Pepper Hummus adapted from Cooking Light
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel.
Place bell pepper and remaining ingredients in a food processor; process until smooth.