Lavash Crackers
Course: Appetizer
This cracker from Chef Victor Scargle is fast becoming a classic – it is simply the best! Combining both lemon grapeseed oil and grapeseed flour, they are light and delicate and pair beautifully with tuna tartare, cheese or paté!
Ingredients
- 2 1/2 cups whole wheat flour
- 1/2 cup Salute Santé! Chardonnay Grapeseed Flour
- 1 tbsp salt
- 1 tbsp sugar
- 1 1/2 cup warm water
- 1/4 oz fresh yeast
- 1/4 cup Salute Santé! Lemon Grapeseed Oil
Instructions
- Preheat oven to 350°F.
- Soak yeast in warm water according to packet direction.
- Mix the dry ingredients in a kitchen aid or a hobart mixer with a dough hook until fully mixed.
- Add both the hydrated yeast and lemon grapeseed oil into the mixer with the dry ingredients.
- Mix until incorporated and a dough forms.
- Remove the dough from the mixer and form approximately 3 separate dough balls.
- Roll each dough ball out on sheets of parchment paper until extremely thin.
- Sprinkle flour onto the parchment paper to make sure dough does not stick to the surface.
- Once desired thickness is achieved remove excess flour from parchment paper.
- Cut the dough into the desired cracker shape. We like long, thin crackers.
- Place the cut out dough on a cookie sheet and season with salt.
- Place another cookie sheet on top of the rolled out dough to weigh down the dough to prevent rising.
- Bake at 350°F until golden brown (approximately 10 minutes).
Notes
Delicious paired with Ahi Tuna Tartare
Chef: Victor Scargle
Culinary Director Atelier Foods
Chef: Victor Scargle
Culinary Director Atelier Foods
Products In This Recipe
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