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Great Cracker Recipe - Looking for a foolproof, really tasty cracker that won't be stale on Day 3. Does such a thing exist?

I've been making these lavash crackers on a regular basis for months now https://food52.com/recipes... (changing up the spices on top, using za'atar, dukkah and sometimes just sesame seeds, salt and pepper), but can't always get fresh lavash conveniently, so I'm looking for alternatives. We use them mostly for digging into hummus - which I make using the Genius hummus posted here. Thanks so much, everyone. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 3 years ago

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4 answers 813 views
davidpdx
added over 3 years ago

Since I have been making levain breads, I often have surplus starter that used to get thrown away. I have been making a variation of a recipe from KAF, adjusting ingredients and process. Take 1 cup throw-away starter, mix with 1 cup whole wheat flour, 1/4 cup olive oil, tsp or so of salt. Then add flavorings of your choice: I have kneaded in a cup or two of shredded cheddar; various combinations of powdered chipotle and adobo peppers, cumin, whatever. Treat dough like pasta: knead til thoroughly mixed, wrap and let sit for a few hours, then run it through your pasta rollers (I go down to "3" on a Kitchenaid). Put dough on parchment lined sheet pans. Sprinkle with a bit of sea salt. Use a ravioli trimmer to cut into cracker squares. Bake 350 for 18-20 minutes. Addicting.

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davidpdx
added over 3 years ago

Recipe addition: be sure to dock the dough sheets with a fork before baking to prevent puff-up. For my pasta attachment "3" makes a pretty thin cracker; "2" May be better for dipping.

davidpdx
added over 3 years ago

Recipe addition: be sure to dock the dough sheets with a fork before baking to prevent puff-up. For my pasta attachment "3" makes a pretty thin cracker; "2" May be better for dipping.

petitbleu
added over 3 years ago

This is a great recipe: http://smittenkitchen.com...
I've been making these for years and love, love, love them. I don't make them with the cheese or honey. Most often, I sprinkle za'atar on top with coarse sea salt.

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