FAIL is stamped on my forehead for most Peter Reinhart bread recipes and I don’t know why.  His recipes flummox me and I make grave errors some place along the line.  This most precious recipe however, causes me to salivate.  It is one of my favorites and I capture the trophy of success every time I make it.  Score one for me!

the dough

rolled out and sprinkled

yum...yum...yum...and so on

Lavash Crackers

From Peter Reinhart

The Bread Baker’s Apprentice

1 1/2 cups  (6.75 oz) unbleached bread flour

1/2 (.13 oz) teaspoon salt

1/2 ( .055 oz) teaspoon instant yeast

1 tablespoon ( .75oz) honey

1 tablespoon (.5oz) vegetable oil

1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature

Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings – I like to find and add other interesting seeds such as black caraway and nigella seeds

~ in a mixing bowl, stir together the flour, salt yeast, honey, oil, and just enough water to bring everything together into a ball

~ you may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed

~ sprinkle some flour on the counter and transfer the dough to the counter

~ knead for about 10 minutes, or until the ingredients are evenly distributed

~ the dough should register 77 degrees to 81 degrees Fahrenheit

~ the dough should be firmer than French bread dough, but not quite as firm as bagel dough, satiny to the touch, not tacky, and supple enough to stretch when pulled

~ lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap

~ ferment at room temperature for 90 minutes, or until the dough doubles in size (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing)

~ mist the counter lightly with spray oil and transfer the dough to the counter

~ press the dough into a square with your hand and dust the top of the dough lightly with flour

~ roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax

~ at these times, lift the dough from the counter and wave it a little, and then lay it back down

~ cover it with a towel or plastic wrap while it relaxes

~ when it is the desired thinness, let the dough relax for 5 minutes.

~ line a sheet pan with baking parchment or use a baking stone set it in the oven or bbq (what I like to use) just sprinkle stone with corn meal

~ carefully lift the sheet of dough and lay it on the parchment. (omit if using a baking stone)

~ preheat the oven or bbq to 350 degrees Fahrenheit with the oven rack on the middle shelf

~ mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) be careful with spices and salt – a little goes a long way

~ if you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough ( I prefer this method because it gives each cracker a nice edge)

~ bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough)

~ when the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes