Lavash Crackers

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Lavash Crackers

Yield: 1 sheet pan of crackers

Author: Sarah Truesdell

Adapated from "Lavash Crackers" by Peter Reinhart ("The Bread Baker's Apprentice")

Ingredients

• 1 2/ cups bread flour
• 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1/2 cup water, room temperature
• assorted seeds
• 1 egg white

Instructions

1. In a large mixing bowl, whisk together flour, salt, yeast, honey, oil and enough water to form a ball.  You my not need the entire 1/2 cups of water.
2. Knead the dough by hand for six minutes or until a window pane is formed. Dough should not be sticky or tacky.
3. Let rise until doubled in size.  1 1/2 -2 hours.
4. Lightly spray counter with oil. Press dough into a square or rectangle. Spray dough lightly with oil. Roll into a thin rectangle that is nearly the size of a half sheet pan. Stop as needed to allow dough to relax. Let dough rest for five minutes, then transfer to a parchment line 1/2 sheet pan (18x12 inches).
5. Preheat oven to 350℉ with rack in middle position. 
6. Brush dough lightly with an eggwhite wash and sprinkle with seeds of your choice.  
7. Precut crackers if desired.
8. Bake for 15-20 minutes until crackers are evenly browned. Allow to cool for ten minutes before snapping apart.

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