Lavish Lavash
September 27, 2008 at 12:01 am | In Baking / Cooking, Food | 60 CommentsFor the first time in Daring Baker history, we were all been handed one unique challenge that required absolutely no modifications to make it vegan, or even gluten-free, if you so desired. Finally, hundreds of skilled and passionate bakers putting down the butter and eggs to make a vegan treat! Exciting as that prospect sounded, I have to admit I wasn’t crazy about the idea of making lavash crackers. After all, crackers are crackers, and how hard is it to make crunchy, unleavened bread? Thus, I made my first critical error of underestimating this seemly simple recipe.
You see, I had never made crackers with yeast before- And why would you? Most crackers are more like savory cookies, sometimes with a pinch of baking powder or soda thrown in to lighten things up, but certainly not enough to give the dough lift. Unaccustomed to this extra element, I’m certain I let those unbaked diamonds sit for too long and therefore let them begin to rise. As a result, my crackers came out puff, crisp on the outside, but slightly soft on the inside; Much more like toasted pita bread than delicate crackers, crunchy through and though.
Such care that is necessary to go into these most basic snacks! Sadly, this was already my second attempt, having failed miserably to make my original batch gluten-free, and I wasn’t about to start it for a third time. With the oven tied up by innumerable batches of cupcakes and muffins for events, this semi-soft biscuit would have to do. Luckily, it tasted pretty darn good, despite its textural flaws. Flavored with toasted sesame seeds, sesame oil, and a generous pinch of garlic powder, it hardly needed any accompaniment to be enjoyed.
Of course, the challenge also called for a dip to go alongside these savory morsels, so I decided to pair my crackers with a caramelized onion dip. Dead simple and endlessly versatile, this ended up being my favorite aspect of the assignment. Whether it was spread on toast or mashed into a twice baked potato, this stuff was worth slogging through the uncooperative crackers, and then some.
With a base of tofu, it even has decent nutritional value, and far more protein than your average onion dip. Give it a try; even if the crackers aren’t the best, you won’t even know when you dip them in this!
Caramelized Onion Dip
3 Medium Onions, Diced
3 Tablespoons Margarine
1 Tablespoon Canola Oil
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Salt
Black Pepper, to Taste
1 12-Ounce Package Extra-Firm Silken Tofu
1 Teaspoon Dijon Mustard
1/2 Teaspoon Garlic Powder
1/4 Cup Nutritional Yeast
Set a saute pan over medium heat and begin by melting the margarine. Add in the oil once the margarine is liquefied, and then dump in all of the onion, tossing to coat. Turn the heat down to medium-low, and continue to cook gently for 40 – 45 minutes, stirring occasionally. Incorporate the spices and salt, cooking for an additional 10 minutes until amber brown and nicely caramelized. Slide the onions out onto a plate and let cool.
Pull out your food processor and completely puree the tofu, scraping down the sides of the bowl as necessary so that there are no lumps remaining. Blend in the mustard, garlic powder, and nutritional yeast. Finally, add the caramelized onions, and pulse to combine, making sure not to over do it so that you still have nice chunks of onions.
Transfer the dip into an air-tight container, and refrigerate overnight to allow flavors to meld together and intensify. Serve at room temperature.
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I’m sorry they didn’t turn crispy, but puffy and all they look delicious! Specially with that onion dip! =)
Comment by Isa — September 27, 2008 #
Looks good to me and the dip looks amazing as well! Great job
Comment by Mary Ann — September 27, 2008 #
they do look like pita chips, which i think are totally delicous! i was surprised, too, by the addition of yeast here…seemed strange to me. that dip looks fabulous–i will definitely keep it in mind!
Comment by steph (whisk/spoon) — September 27, 2008 #
That dip sounds delicious! And I actually intentionally rolled them thick on more than one occasion to have pita points! I’m with you though, the first time I read through the recipe, I thought it would be too easy…I was wrong indeed!
Comment by shellyfish — September 27, 2008 #
Your crackers still look and sound delicious to me and that dip sounds wonderful….something I will have to remember to try!
Comment by HoneyB — September 27, 2008 #
They look fantastic!!
Comment by Ushka — September 27, 2008 #
Probably a little more rolling to make it crispier but nonetheless, they look really good and I’d have them as a snack anytime. Love the choice of dip too.
Comment by giz — September 27, 2008 #
Your Lavash Crackers still look particularly good and tempting! I love that dip! A great idea!
Cheers,
Rosa
Comment by Rosa — September 27, 2008 #
Yummie, I would like to dip in my crackers in your dip! :-)
Comment by zorra — September 27, 2008 #
I haven’t had onion dip in years. This sounds great and not a nutritional black hole like the typical stuff.
Comment by Maggie — September 27, 2008 #
Maybe they weren’t crisp, bbut your crackers look very good. I made an oniony dip too.
Comment by Aparna — September 27, 2008 #
sorry they didn’t turn out exactly as you imagined, but they are still lovely, and sound delicious, too!
Comment by Cheryl Harris — September 27, 2008 #
Maybe I shouldn’t say this, but I think I’d like your soft pita-like “crackers” better than actual lavash! (Not a big fan of the crunch). And your dip would be extraordinarily delicious on anything!
Comment by Ricki — September 27, 2008 #
FAAABULOUS Daring Bakers Challenge – love the “pita style” chips!! And that caramelized-onion dip makes a perfect accompaniment :0)
Comment by VeggieGirl — September 27, 2008 #
They maybe aren’t crispy, but they look so tasty! Some of my crackers were so crispy that they lost their taste :)
Comment by Marija — September 27, 2008 #
I love caramelized onions – I think your dip sounds delicious!
Comment by Dana McCauley — September 27, 2008 #
The dip sounds divine!
Comment by Veggie Wedgie — September 27, 2008 #
The crackers AND dip sound lovely! =)
Comment by Shelby — September 27, 2008 #
Fantastic looking crackers!
Comment by Em — September 27, 2008 #
Good for you for even trying twice! They look lovely, but I understand that when you want the cracker crunch, you are not looking for soft centered. The dip sounds like something I could enjoy way too much!! Yum!!
Comment by Gretchen Noelle — September 27, 2008 #
That dip looks le yum!
Comment by Jes — September 27, 2008 #
The caramelized onion dip sounds fantastic. It is amazing how easy it is to underestimate the complexity of making crackers. I had my own set of challenges. However, in the end, they tasted wonderful. Good job.
Comment by BakinginOregon - Erik — September 27, 2008 #
Crispy or not, the crackers look delicious! I only let mine rise for about an hour since it was so warm here….. That onion dip looks like the perfect accompaniment!
Comment by Vegan_noodle — September 27, 2008 #
Finally a vegan cahllenge! I need to get hold of that recipe, but meanwhile I will eat tons of your caramelized onion dip!
Comment by Mihl — September 27, 2008 #
Great job fellow baker :-)
Comment by Babeth — September 27, 2008 #
My crackers came out exactly the same. I guessing I can partially remedy that by rolling the dough thinner next time – maybe split it between two baking sheets? But they tasted great nonetheless.
Your dip sounds great. Hooray for the first Daring Alt Bakers Challenge!
Comment by Marni — September 27, 2008 #
mmmm sesame garlic lavash chips + caramelized onion dip sounds so good right about now! i’ll have to try this some time soon :)
Comment by Tofufreak — September 27, 2008 #
I am totally going to make that dip, it sounds great!
Comment by K8 — September 27, 2008 #
Your chubby lavash are adorable and oh boy your dip must be delicious!
Comment by clumbsycookie — September 27, 2008 #
Oh my, that dip sounds delicious! It’s a shame that your crackers rose, but I bet they still tasted good.
Comment by Angela — September 27, 2008 #
The dip really looks terrific, and I actually like the crackers slightly thick and soft in the middle, but that might just be my personal taste.
Comment by JennyBakes — September 27, 2008 #
That dip looks outstanding!
Comment by sweetbird — September 27, 2008 #
The onion dip sounds delicious!
Comment by Eileen — September 27, 2008 #
I just made crackers for the first time a few weeks ago. I didn’t roll the first batch thin enough and they were thick and chewy, but delicious nonetheless. The dip sounds and looks awesome!!
Comment by Lisa — September 27, 2008 #
The crackers look delicious and caramelized onion dip sounds so good! Great job!
Comment by Tanya — September 27, 2008 #
Even though they didn’t turn out crispy, you’re softer, puffy crackers looks awesome! And, oh my goodness- that dip!! I’m drooling right now.
Comment by Animal-Friendly — September 27, 2008 #
You selected such wonderful flavors for your crackers and spreads and the pictures you posted are gorgeous!
Comment by Jennifer — September 27, 2008 #
sorry they didn’t quite work out for you, they look really yummy… i love the tofu onion dip.. that looks so good !
Comment by kitten — September 27, 2008 #
I think your lavash look terrific! Some of mine came out a little chewy too. I love that onion dip. It’s something I would definitely enjoy! Well done!
Comment by Susan at Sticky,Gooey,Creamy,Chewy — September 27, 2008 #
The crackers turned out so cute! That dip, Hannah! Love that dip!!
Comment by Tartelette — September 28, 2008 #
What a brilliant first challenge. Love love love the dip too. Welcome to Daring bakers!! Well done!!
Comment by Deeba — September 28, 2008 #
That’s so nice that you didn’t have to veganize anything this time. What a relief! I know someone who will be eternally grateful for your onion dip. Thank you!
Comment by destinyskitchen — September 28, 2008 #
First time for crackers with yeast for me, too! Sorry they didn’t turn out quite like you’d intended… but they still look lovely!
Comment by culinography — September 28, 2008 #
I had a batch that seemed pita-like as well, but nevertheless they sure tasted good! Yours look fantastic, and the caramelized onion dip looks sinfully delicious.
Comment by janet — September 28, 2008 #
I’m sorry your lavash didn’t come out as planned, but I’m glad they tasted good – because they look mighty good.
And that dip? Yumfreakingyum. Great idea! Carmelized onions are my favorite topping in most anything.
Comment by Veronica — September 28, 2008 #
That dip sounds great! Who says crackers have to crack?! Mine were on the softer side too!
Comment by Shari — September 28, 2008 #
Great job! The dip sounds great!
Comment by Speedbump Kitchen — September 28, 2008 #
Looks lovely! I really want to make it now, but I don’t have nutritional yeast…what is a good substitute for it?
Comment by lauren — September 28, 2008 #
Gorgeous work, Hannah! I’m sure everything was delicious. I am making that dip soon!
Comment by Jess - The Domestic Vegan — September 28, 2008 #
Your dip looks amazing – I love the flavor of caramelized onions!
Comment by Regina — September 28, 2008 #
Mmm, caramelized onion dip. Now that sounds so good.
Comment by peabody — September 29, 2008 #
You’ve made me curious how the pita crackers taste like :)
Love the dip you made!
Comment by linda — September 29, 2008 #
They look amazing, esp with that dip. I could bathe in onions; I love them that much.
Comment by urbanvegan — September 29, 2008 #
Your onion dip looks wonderful and sounds like a good “launching pad” for all kinds of variations! I make some of my own crackers as well, but I’ve never tried using yeast. Even if yours didn’t turn out quite as you intended, they sure look good.
Melissa
Comment by glutenfreeforgood — September 29, 2008 #
hmmmm nice crackers and dip :-)
Comment by snookydoodle — September 29, 2008 #
Loving the onion dip recipe. So intrigued with the addition of nutritional yeast!
Comment by Jude — September 30, 2008 #
Caramelized onion dip makes everything taste better!
Comment by Mari — September 30, 2008 #
This was my first time using yeast in a cracker dough too. The end result tasted good, but isn’t about to replace to my favourite cracker recipe. Your crackers look great despite the unexpected puffing up – I’d certainly eat them, especially with that dip :9
Comment by Y — September 30, 2008 #
My crackers were more like flat breads too. I am told I needed to roll them out even thinner…but they were very tasty!!!!!!!!!!!!!! It was a fun challenge!!
Comment by Bellini Valli — October 1, 2008 #
Your crackers look great! I loved how easy the recipe was, actually, I can’t wait to make again! The onion dip recipe – have to try it out!
Comment by chezus — October 1, 2008 #