This month's challenge was the first ever gluten-free challenge: lavash. Well, I didn't actually make the gluten-free version, as we were given a choice. Lavash is basically a slightly leavened flatbread, a little like a pita but less puffy. I had no troubles with the recipe, it was very straightforward and yielded delicious crackers--crispy around the edges but a bit soft and chewy, perfect for serving with hummus (see the second part of this entry).
The finished crackers:
The recipe as I made it:
* 1 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1/2 tsp salt
* 1/2 tsp instant yeast
* 1 Tb sugar
* 1 Tb vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Sesame seeds
1. Dissolve the yeast with the sugar and salt in 2Tb of the water. In a mixing bowl, stir together the flours, make a well, and add the yeast mixture and just enough water to bring everything together into a ball. You may not need the full 1/2 cup of water, but be prepared to use it all if needed.
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. 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.
3. Ferment 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).
4. Mist the counter lightly with spray oil 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 about 15 inches by 12 inches. 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. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Grease a baking sheet and transfer the dough to it. If it overlaps the edge of the pan, snip off the excess with scissors.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of sesame seeds over the dough.
5. Bake for 20 to 25 minutes, or until the crackers begin to brown evenly across the top.
6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. Snap off shards and serve.
The second part of the challenge was to make a topping for the crackers, something vegan and gluten-free. Now, one of my many flaws is that I don't really like condiments. Salad dressing, mayonnaise, most salsas and dips, many chutneys and relishes. I've been getting much better lately, but still, my go-to dip, which I will always enjoy, is hummus.
I wanted to do something a little different, a little more adventuresome, since this is supposed to be a challenge after all. So I decided to make SPROUTED hummus. For many of you, the word "sprouted" probably brings to mind some dank food co-op that smells of brewer's yeast and an excess of B.O. And while I certainly understand from whence that idea has arisen, I urge you all to rethink. Sprouts, to me, are a way to make totally insipid dried grains and pulses into delicious, nutty, fresh-tasting morsels.
I've never sprouted chickpeas before, so I just did what I do when I sprout anything else--soak them overnight, then drain them and leave them in a strainer covered by a damp paper towel. Make sure you redampen the towel a few times per day, and in a few days, they should have little srpouts. And lo and behold, they actual began to taste a bit like the most amazing food on earth (if you've never driven out to a garbanzo field in June and eaten green garbs off the vines, start planning your trip now).
The beans did something a little funny. They got soft, and then, they started getting hard again. I ended up peeling off the soft skins and was left with medium-hard beans and spouts. They ground up well, though, and with my normal additions (lemon, salt, oil, garlic) turned into a slightly "greener" tasting hummus.
As the final touch, I spread the hummus on a plate as is (I believe) traditional, topped it with za'atar and a sprinkling of sumac (a dried red berry that's kind of sour tasting). It matched the lavash perfectly. Success!
The finished products:
Angie's Sprouted Hummus
1/2 cup chickpeas
5 cloves garlic
1 tsp olive oil
juice from 1/2 a lemon
salt
Sprout and peel the chickpeas. Grind in a blender or food processor along with the olive oil, lemon, and garlic. Salt to taste. Serve drizzled with oil and sprinkled with za'atar and sumac.
Za'atar
Grind with a mortar and pestle equal quantities of thyme, oregano, sesame seeds, and kosher salt. The final mixture should be evenly combined but not ground to a paste.
