Armenian Crackers
Armenian Crackers
AuthorJulieAdapted from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart.
In a mixing bowl, stir together the flour, yeast, salt, oil, honey and just enough water to bring everything together into a ball. (You may not need the full 1/2 cup + 2 Tbsp. 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 smooth and elastic. 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.
Let it sit 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 nonstick spray 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. 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. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan (or two) with baking parchment or spray it with nonstick spray. Carefully lift the sheet of dough and lay it on the sheet, cutting it in half and dividing it between two sheets if you need to.
Preheat the oven to 350F with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle with seeds, salt or spices. Be careful with spices and salt - a little goes a long way. If you want to pre-cut the crackers, use a pizza cutter and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
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 on the pan for about 10 minutes. Snap them apart or snap off shards and serve.
Ingredients
Directions
In a mixing bowl, stir together the flour, yeast, salt, oil, honey and just enough water to bring everything together into a ball. (You may not need the full 1/2 cup + 2 Tbsp. 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 smooth and elastic. 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.
Let it sit 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 nonstick spray 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. 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. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan (or two) with baking parchment or spray it with nonstick spray. Carefully lift the sheet of dough and lay it on the sheet, cutting it in half and dividing it between two sheets if you need to.
Preheat the oven to 350F with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle with seeds, salt or spices. Be careful with spices and salt - a little goes a long way. If you want to pre-cut the crackers, use a pizza cutter and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
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 on the pan for about 10 minutes. Snap them apart or snap off shards and serve.
