Lavash crackers

We always need something to mop up our soups, sauces, dressings or dips – or simply a scrumptious blob of egg yolk!

Recipe source: adapted from a recipe in the book Home Made by Yvette Van Boven
Serves: 8 or 24 tastes

Equipment:

Ingredients:

Garnish:

A small amount of poppy seeds or sesame seeds, caraway seeds, ground paprika, cumin seeds or flaked salt

What to do:

Measure the lukewarm water and then out of the that, pour out an eggcup full of water. Dissolve the yeast in the eggcupful of water and then combine all the ingredients – except for the rest of the water – in the bowl of the stand mixer and mix together with the dough hook.
Start to pour the rest of the water in, a little at a time, until a pliable dough ball is formed. Pay attention, sometimes you need a little less water.
Knead the dough for about 5 minutes and then finish off on a worktop lightly dusted with flour until smooth and silky.
Leave to rise for an hour.

At the beginning of the lesson:

Preheat the oven to 175C. Using a teaspoon of vegetable oil and a pastry brush, grease the baking trays.
Roll the dough into a thin sheet (you may need to divide it into several pieces), place on a big sheet of baking paper and then onto the greased baking trays.
Lightly cover with water, flicking with your fingers, and sprinkle with your choice of garnish – doing this in nice strips for example.
Bake the dough in the preheated oven for 12-15 minutes until the crackers turn an even golden brown. Use this time to make the dough for the next class, if needed, and then clean up.
When the crackers are ready, remove from the oven, leave to cool for a few minutes and then break into equal parts. Divide among plates and serve with something dippy or saucy 😉

Notes: Why do we leave to dough for an hour? What other spices or herbs could you use? How many verbs can you name in this recipe?