As it happens, both of us have suffered through colds, which means that we are less likely to make up something exotic — why make something really special if you can’t taste it? — and have stuck to simple basics, such as soup and crackers. Now, we normally don’t buy crackers at the store (all right, to be completely honest, sometimes we do, but it’s not too often), since we have a recipe for a nice light cracker that’s pretty easy to make up. Forgive the photos; in our sinus-congested, shivering state, we initially had the camera on the wrong setting.
We found this recipe in Homemade by Yvette Van Boven, and I think the only things we do differently are adjusting the baking temp and times, and using a pasta roller to roll out the cracker dough. If you have one, it makes it really easy to make crackers that are really thin, and, more importantly for baking, uniform in thickness.
- 1 1/3 cup all-purpose flour
- Pinch salt
- Pinch yeast
- 1 Tbs olive oil
- 1/2 – 2/3 cup warm water (110°F)
- Toppings, such as poppy seeds, sesame seeds, black pepper, sea salt, etc.
Pick out dried seasonings that you like, although we really recommend that you include some sea salt. There’s just a pinch of salt in the cracker dough, so it’s nice to have a bit as a topping.
Mix together dry ingredients. In a medium bowl, mix together the flour, salt, and the yeast. Use a spoon to make sure everything is well mixed.
Add liquids. Measure in the olive oil, then add a 1/2 cup of warm water. Mix with a spoon to see if it’ll form a ball. If not, add a bit more water. Add water until you have a soft, but not sticky, dough.
Knead. Almost every bread product requires kneading, and these crackers are no exception. On a lightly floured work surface, knead the dough for 5 to 10 minutes.
Let rise. Place the cracker dough into a bowl, cover (we use a small plate), and let rise for about an hour. If it doesn’t seem to rise much, that’s okay; you’re making crackers. If it does rise a lot, that’s okay, too, because you’ll roll it out to make the crackers.
Preheat oven to 375°F.
Roll out. Divide dough into four pieces. Just put it on a cutting board, and cut it into four chunks. Now, working with one piece at a time, roll the dough out until it is very thin. Very thin. Dust with flour if needed. You can use a rolling pin, or, if you have one, you can try a pasta machine. Your choice, we’ve done it both ways.
Add toppings. Place on parchment-lined (or lightly oiled) baking sheet. Brush the top side with water, and sprinkle on your favorite toppings.
Bake. Slide the sheets into the oven and bake 18-20 minutes, rotating and swapping pans halfway through, or until the crackers have crisped and are lightly browned.
Serve. Break the lavash crackers into pieces and serve with your favorite soup, hummus, bean dip, what have you.
This is one of our go-to recipes for plain crackers, and we happen to like it a lot. We also have recipes for cheese crackers, and thin wheat crackers that are very good, but, for some reason, the simplicity of these appeals to us. Four stars.