This month’s Daring Baker Challenge is brought to us by two charming Alternative Daring Bakers

Natalie aka Sheltie Girl from Gluten A Go Go

and

Shellyfish of Musings From The Fishbowl

And their challenge was a marvel in it’s simplicity and creativity.  And I pretty much . . .

Well, we’ll start at the start shall we. 

The challenge recipe was out of a wonderful book, one I’ve baked from regularly:  The Bread Baker’s Apprentice by Peter Reinhart.   You will find the recipe on both Shelly’s and Natalie’s sites.  Natalie and Shelly gave us plenty of room with this one  We could bake the Lavash as the recipe was written or make it gluten free and any dip or spread was to be vegan.  

The dough was fast & simple.  I followed the recipe exactly :) really good for me.  I rolled it out as thin as possible I thought.  Not thin enough.  One end was thinner than the rest and was very close to what Lavash should be in my mind.  I made a wonderful baba ghanouj (roasted eggplant) dip.  My plan was to make this again and try putting it through my pasta maker but . . . it just didn’t happen.

I will be making this again.  I will be leaving out the honey.  I felt it had a very strong honey flavor that interfered with the savory toppings and the baba ghanouj or any savory spread.  I will try using the pasta roller or rolling this out in two batches on two parchment covered cookie sheets.

And why am I so slow getting such a short post up.  Because my house is wrecked from moving furniture all over while carpets were cleaned and now drying and because I’m really easily distracted at the moment.

Maybe what I need is some Lavash!