Armenian Lavosh Crackers - 10g Carbs, Trace Fiber
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
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9 ounces all-purpose flour -- (2 1/16 cups)
1 teaspoon sea salt
1 teaspoon superfine sugar
1/2 teaspoon dill seeds
1 ounce unsalted butter
5 ounces milk -- plus 1 tablespoon milk
1 free-range egg
Sesame seeds -- caraway or poppy seeds
Combine the flour, salt, sugar and dill seeds in a large bowl and rub in the butter. Use your hands to mix in the milk until the mixture comes together as a ball of dough. Knead for 5 minutes, then cover with plastic wrap and leave to rest for a minimum of 1 hour or overnight.
Preheat oven to 300F and line a cookie sheet with parchment paper.,
Cut the dough into quarters, and work with one piece at a time (keep the rest wrapped). On a lightly floured surface, roll out the dough until paper thin, or use a machine, working through the settings. Transfer the sheet of dough to your work surface, then cut it into long strips about 2 1/4-inches wide, and carefully transfer these to the prepared baking sheet. Lightly beat the egg with extra milk, then brush each strip of dough with this. Sprinkle the dough with seeds of your choice and allow to air-dry for about 5 minutes.
Cut each strip into triangles, rectangles or squares and bake for 10-15 minutes until golden and crisp, then transfer to a wire rack to cool. Repeat with the remaining dough. When all the crackers are cold, store them in an airtight container.
Makes 20
AuthorNote: Lavosh are reputedly of Armenian origin, and they are crisp and delicate with just a hint of dill. They come in many shapes, and may be sprinkled with sesame, caraway or poppy seeds. I like to make them into elongated triangles, which is easy to do by simply cutting a long rectangle in half from corner to corner. Lavosh are a great addition to any cheeseboard, and I also serve them with dips and spreads.
It's important that the dough is rolled out paper-thin, so that you end up with light and crispy crackers. If you happen to have a pasta machine, all the better - just feed the dough through each of the settings until you reach the finest one.
Cuisine: "Turkish"
Source: "Turquoise: A Chef's Travels in Turkey by Greg and Lucy Malouf, 2009"
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "20 crackers"
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Per Serving (excluding unknown items): 65 Calories; 2g Fat (24.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 101mg Sodium
Exchanges: 1/2 Grain(Starch)
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