Lavish Lavash

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by Hannah (BitterSweet)
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For 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!

Yield: 8 Servings

Caramelized Onion Dip

Caramelized Onion Dip

Classic caramelized onion dip gets a new life with a creamy, dairy-free base.

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 8 hours
Total Time 9 hours 15 minutes

Ingredients

  • 3 Medium Onions, Diced
  • 3 Tablespoons Vegan Butter
  • 1 Tablespoon Olive 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

Instructions

  1. Set a saute pan over medium heat and begin by melting the butter. Add in the oil once the butter 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.
  2. 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.
  3. Transfer the dip into an air-tight container, and refrigerate overnight to allow flavors to meld together and intensify. Serve at room temperature.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 84Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 319mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 3g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

62 thoughts on “Lavish Lavash”

  3. 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!

  4. 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!

  7. 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.

  13. 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!

  20. 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!!

  22. 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.

  23. 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!

  26. 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!

  34. 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!!

  43. 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!

  44. 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.

  45. 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.

  48. Looks lovely! I really want to make it now, but I don’t have nutritional yeast…what is a good substitute for it?

  54. 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

  58. 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

  59. 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!!

  60. 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!

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