BBA - Lavash Crackers

My first foray into making flatbread or crackers was making this delightful crisp rosemary flatbread that I saw on Tracey's Culinary Adventures. It was so easy and delicious and played to my laziness.

But I was still eager to try Peter Reinhart's lavash, given the photos in the book, The Bread Baker's Apprentice. It's a tiny amount of dough, and the recipe calls for rolling it out paper thin. To accomplish that, I borrowed a trick from Ad Hoc At Home and used my pasta roller to get it paper thin. I could have read the newspaper through it had I been required to do so.

But that was truly too thin, and it made the lavash difficult to work with and made twice what the recipe was supposed to yield. It also went from raw to deep brown in about a minute.

I topped mine with a variety of twigs and seeds (zaatar, ras el hanout, sesame, kosher salt and dehydrated onion). All of the flavors were good in their own way, and the lavash was so fragile that it shattered when you bit into it. But it was good nonetheless, and it disappeared quickly.

Although it was good, I doubt I will make this one again. I've made Tracey's flatbread repeatedly, but this one is just too high maintenance.

Make sure you check out the other members of the Slow & Steady subgroup of the Bread Baker's Apprentice event (and they are Nancy (of Corner Loaf), Cathy (of The Tortefeasor), Jessica (A Singleton in the Kitchen), Melissa (of From Laptop to Stovetop), Kayte (of Grandma's Kitchen Table), Sarah (of Blue Ridge Baker), Di (of Di's Kitchen Notebook), Margaret (of Tea and Scones) and Natalia (of Gatti Fili e Farina).