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Preparing time: 20 minutes
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Bake time: 15-20 min for each batch of the crackers
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Ingredients
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Method
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12 g fresh yeast or 3,5 g instant yeast (1 teaspoon)
30 ml (2 tbls) warm water
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Dissolve the yeast in 2 tablespoons of warm water.
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382 g bread flour
196 ml warm water
3 tsp sugar
1 tsp rock sea salt
2 tbls vegetable oil
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Pour the flour, salt, sugar, dissolved yeast, oil and water in the bowl of a standing mixer and mix until the dough makes a ball.
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Transfer the dough on the lightly floured worktop and knead about 8 minutes. The dough will be sticky and if you find it difficult to knead, oil lightly the dough, that would help to work with it further.
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Oil a glass bowl and place the dough in it, cover with a clean towel and set aside for 1.5-2 hours until it doubles in size. You can prepare the dough the day before and keep it refrigerated overnight. Remember to remove from the fridge at least one hour before baking the next day.
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Prepare a piece of baking paper that fits your baking sheet. Preheat the oven to 220°C, gas mark 7.
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Transfer the dough on the worktop and divide into 4 portions, return 3 of them into the bowl and cover with the kitchen towel.
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Shape the portion into a square. Roll it out evenly and thinly working from the centre of the dough out.
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Lift the dough and transfer on the baking paper. The dough will start to shrink so you need to roll it out evenly to cover the whole piece of paper.
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Using a pizza cutter or simply a sharp knife, divide the dough into two halves and then each half into two halves. Cut each stripe into triangles or if you prefer, into rectangles. You don’t need to separate the pieces as they will snap apart after baking.
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1 egg white
1tbls water
Poppy seeds, sesame seeds, sweet smoked paprika, spicy smoked paprika for topping
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Mix the egg white with water and brush the dough. Sprinkle each stripe with the poppy seeds, sesame seeds, sweet and hot paprika.
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Transfer the baking paper with the crackers on the baking tray. Pop them into the oven and prepare the next tray. Repeat all the procedure with the rest of the dough.
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Bake the crackers for 15-20 minutes until they begin to brown across the top. When they are ready, remove the baking sheet from the oven and transfer on the wire rack. Let them cool and then snap them apart. Serve as a snack, with cured meat, cheese and wine. They are perfect for Peammus.
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The recipe for the dough and method based on the Lavash Crackers by Peter Reinhart
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