I've always wanted to make my own crackers but I've always been fearful to work with yeast. My dough just never rises for some reason. Now that I live in the South, where the air is a bit more humid than up North, I've decided to give yeast another try. So what do I decide to make? My own version of ak-mak wheat crackers of course!
lavash cracker bread
- 1 cup lukewarm water
- 1 (1/4 ounce) envelope active dry yeast
- 1 tsp sugar
- 1-1/4 cup whole wheat flour
- 1 teaspoon salt
- 1/4 cup of honey
- 2 cups all-purpose flour
- in a large bowl, stir together the water, sugar and yeast until dissolved. mix in 1/4 cup of whole wheat flour until moistened. mix in salt, honey, and the rest of the whole wheat flour. gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
- when the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. add more flour or water if needed to keep dough from getting sticky or too stiff. pour a little bit of oil in the bowl and turn the dough to coat. cover and let rise in warm place until doubled in size, about 1 hour.
- punch down the dough and divide into 30 pieces about the size of small walnuts. roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
- preheat the oven to 500 degrees F. place a baking sheet on the center rack of the oven so it can preheat at the same time. do not grease.
- roll each ball into a circle about 8 inches across. the dough should be paper thin, almost translucent.
- pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. close the oven and bake for about 3 minutes. the crackers should be lightly browned on the top with small bubbles.