Saturday, September 27, 2008
Daring Bakers September: a shattering challenge!
Ding Dong! It's time for another challenge! This month the Daring Bakers were to make lavash, the challenge issued by our wonderful hosts: Natalie from Gluten A Go Go, and co-host Shel of Musings From The Fishbowl. Great to see some savoury again, even more wonderful that this recipe is easy to make gluten free or vegan. Every month there are quite some really Daring Bakers that make the challenges accomodating for their restrictions. Way to go girls!
The recipe can be found either on the hostesses blogs or in Peter Reinhards the Bread Baker's Apprentice. I remember making these crackers before but also had a faint notice that they were good but not thin enough to shatter.
This time I used a pasta machine to roll my dough as thin as I dared. Absolutely thinner than before so that part of the plan worked. Toppings were simple; bands of sesame seeds, oregano, ground spanish red pepper, coarse sea salt and cumin. Tasty if only they stayed on top of the crackers... One part of the dough was reserved for a sweet break; cinnamon and sugar.
We were also asked to make a dipping (staying vegan and/or glutenfree). I chose to make a favourite; my roasted bell pepper spread, spicy with garlic and chili's. A perfect companion for these. Another combo was made with a feisty peach chipotle jam.... Verdict: Easy to make dough, pasta roller definitely simplifies the rolling job. Would spread the dough with a bit of oil to attach the sprinkling to the top. Still, even with the herbs sprinkled a dip is needed to get some boost. I loved the variation of this challenge, (no butter, eggs and chocolate), original, versatile and diet friendly! Kudos!!