On a recent trip to my parents I was seriously tempted by some delicious looking lavash crackers dressed up with butter and garlic. I resisted, but remembered a Daring Bakers recipe everyone was trying a while back for lavash. The recipe is actually pretty quick (except for the rise time, but you can just play outside and then get the kids ready for bed during that phase) and the gf version is pretty easy since you don't have to wrestle with gluten while rolling it out. The crackers turned out great, I still have to try the addition that my parent's friend did with his lavash.
I found that the sesame seeds didn't stick to the finished crackers very well. The next time I make them I will brush the rolled out dough with either olive oil or butter before sprinkling on the topping.
GF Lavash Crackers
1/2 cup brown rice flour
1/4 cup teff
1/4 cup garbanzo bean flour
1/4 cup tapioca flour
1/4 cup cornstarch
1 tsp xanthan gum
1/2 tsp yeast
1/2 tsp salt
1 Tbls sugar
1 Tbls canola oil
1/2 cup + 2 Tbls warm water (you may not use all of this)
Sesame seeds, sea salt, etc for topping
Combine the dry ingredients in a mixer (brown rice flour through sugar) and mix well.
Add the canola oil and mix. Stir in enough water to make the dough just come together into a ball. I used the full 1/2 cup and didn't need any more.
Lightly spray a bowl with canola oil and roll the dough around in it to cover with the oil. Leave the dough in the bowl and cover with plastic wrap. Allow the dough to rise for 1 1/2 - 2 hours, until doubled in size.
Place the dough ball onto a sheet of parchment paper. Flatten the dough out with your fingers to help get the rolling out started. Then cover with another sheet of parchment and roll out the dough until it is very, very thin - it should measure approximately 12 X 15.
Peel off the top layer of parchment and put the crackers on a cookie sheet (bottom parchment side down). At this point you can use a pizza wheel or knife to cut shapes into the crackers, or you can bake it whole and break it up when it's finished baking. Sprinkle on toppings of your choice (I used sesame seeds and sea salt).
Bake at 350 degrees for 15-20 minutes, until the crackers are brown on top (mine took about 20 minutes - I think I need to try for a thinner roll out next time).
OK, I made them again - this time brushing the dough with olive oil and they turned out even better! I also rolled the dough thinner, which made for a crispier cracker.
