Lavash Crackers and Green Chutney

This month’s Daring Bakers‘ challenge was to make lavash crackers with an accompanying dip, hosted by Natalie and co-host Shel. The crackers were easy to make, and though the recipe was gluten-free, I chose to make a fully-gluten version as I used a regular bread flour.

And the chutney? Well, I’ve craved and eaten significantly more Indian food this month than past months, so the idea of a green chutney immediately popped in my head, and no other dips felt like a fit. It was my first time making it, and it, too, was easy to make. I searched around for various chutney recipes, and decided to try a hybrid of them, adding in an extra pepper because, well, I like my foods spicy. If I ever try my hand at making some Indian curry or other dishes, I’ll definitely be making the chutney again.

Lavash Crackers
from The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread

1 1/2 cups bread flour
1/2 teaspoon salt
1/2 teaspoon instant yeast
1 tablespoon sugar
1 tablespoon vegetable oil
1/3 to 1/2 cup + 2 tablespoon water, at room temperature
black sesame seeds for topping

1. In a mixing bowl, stir together the flour, salt, yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full amount of water, but be prepared to use it all if needed.
2. 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 pass the windowpane test and 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.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size.
4. 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. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
5. Preheat the oven 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 sesame seeds or spices on the dough. Use a pizza cutter to precut the cracker, and cut rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking.
6. 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).
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Green Chutney

1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
2 hot green chili peppers
2 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon salt

1. Blend all ingredients in a food processor until smooth.

7 thoughts on “Lavash Crackers and Green Chutney

  1. @cynthia’s blog: I was considering mint but didn’t have any on hand. Next time I’ll have to add it!@softstorm: Mango chutney’s probably the most common type here in the states, but really, chutney , or chatni, is a common term for a freshly made condiment. Regarding flavor, oh the possibilities!


  2. chutney!Elle: Ms. Windham, what had you done earlier that day? Chutney Windham: I got up. Got a latte. Went to the gym. Got a perm and came home. Elle: Where you got in the shower? Judge: I believe the witness has made it clear that she was in the shower. Elle: Yes, your Honor. Elle: Ms. Windham, had you ever gotten a perm before? Chutney Windham: Yes. Chutney Windham: Two a year since I was 12. You do the math. Elle: You know, a girl in my sorority, Tracy Marcinco got a perm once. We all tried to talk her out of it. Curls weren’t a good look for her. She didn’t have your bone structure, but thankfully that same day she entered the Theta Delta Phi wet t-shirt contest where she was completely hosed to down from head to toe… Lawyer: Objection, why is this relevant? Elle: I have a point, I promise. Judge: Then make it. Elle: Chutney, why is it Tracy Marcinco’s curls were ruined when she got hosed down? Chutney Windham: Because they got wet. Elle: Exactly. Because isn’t the first cardinal rule of perm maintenance that you’re forbidden to wet your hair for at least 24 hours after getting a perm at the risk of deactivating the immonium thygocolate? Chutney Windham: Yes. Elle: And wouldn’t somebody who had, say, 30 perms before in their life be well aware of this rule, and if in fact you weren’t washing your hair as I suspect you weren’t because your curls are still intact, wouldn’t you have heard the gunshot, and if in fact you had heard the gunshot Brooke Windham wouldn’t have had time to hide the gun before you got downstairs. Which means you would have had to found Brooke Windham with a gun in her hand to make your story plausible, isn’t that right? Chutney Windham: She’s my age! Did she tell you that? How would you feel if your father married someone who was your age? Elle: You, however, Chutney had time to hide the gun after you shot your father. Chutney Windham: I didn’t mean to shoot him! I thought it was YOU walking through the door!


  3. mmm. I’m super excited to try this one. I love to cook, but baking has always been my nemesis. I’m actually frightened of it. So, I may be asking you some questions along the way :)p.s. this is lisa of the salazar variety 🙂 i’m reuniting with your blog and i love it. makes me hungry.


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