Cooking Lesson #773: Hawaiian Crispy Peanut Cracker Lavash

…from the Perspectives’ Kitchen

How you doin’? This simple unleavened cracker bread with Middle Eastern roots is an ideal complement to any kind of spread, from soft butter or hummus to cream cheese with smoked salmon.
 
Everyone loves the taste of freshly roasted peanuts.  They’re one of the foods you crave and just can’t stop eating. My Hawaiian Crispy Peanut Lavash is made from finely milled, low-fat, lightly roasted peanut flour that gives this flat bread its yummy, habit-forming, simply-can’t-resist-it, come-back-for-more flavor. 
 
We blend gourmet peanut flour with Pacific Island sea salt, butter , sugar and unbleached all-purpose flour.  The mixture is rolled thin and then lightly topped with a dusting of chopped, roasted Virginia peanuts and sesame seeds and any other toppings that make you happy.  It is then baked until golden brown and crispy. 
 
You can eat it as a wholesome snack as is, slather it with your favorite spread or better yet, make some tasty peanut butter crisps. 
 
Whether served as a snack or appetizer, in your evening meal breadbasket or as an accompaniment to a backyard luau, family and friends will all agree it’s a “WOW!”... they’ve never tasted anything quite like it. Stand the crispy breads upright in a bowl, surrounded by savory accompaniments, for a striking presentation.
 
Prep time:  28 minutes
Bake time:  15 to 20 mins
Yield:  4 large (11” x 15”) sheets
 
Ingredients 
For the dough
2 cups unbleached all-purpose flour
1-1/2 cups finely milled peanut flour, lightly roasted
1-1/2 teaspoons sea salt
3/4 teaspoon granulated sugar
4 tablespoons unsalted butter, at room temperature
1 large egg
1 cup whole milk
 
For the seasoned topping
1 large egg white mixed with 1 tablespoon water
2 tablespoons chopped roasted Virginia peanuts
2 tablespoons sesame
2 tablespoons poppy seeds
2 tablespoons nigella
2 tablespoons caraway seed
1 to 2 teaspoons flaky sea salt, to taste
 
Directions

1. In a large bowl, whisk together the all-purpose flour, peanut flour, salt, and sugar.
2. Work the butter into the dry ingredients with your fingertips, a pastry blender, or two knives. The mixture will resemble coarse cornmeal.
3. In a small bowl or large measuring cup, beat the egg and milk together and add to the dry ingredients, mixing until thoroughly combined. The dough will be smooth and slightly tacky.
4. Cover the dough and let it rest for 30 minutes.
5. Preheat an oven to 375⁰ F.
6. Divide the dough into four pieces (about 6.5 ounces each) and place each piece on a separate sheet of lightly floured parchment paper or on the lightly floured bottom sides of four sheet pans.
7. Roll the dough 1/16” thick, using additional flour as needed to prevent it from sticking. Don’t worry about rolling it into any kind of perfect shape; the thickness is more important than the ultimate shape.
8. Brush the lavash with the egg white and water, and sprinkle with the seeds or topping of your choice.
9. Lightly roll the dough once more, pressing the seeds onto the surface.
10. If using parchment, transfer to four baking sheets. (If you don't have four baking sheets, bake one or two batches at a time, keeping the rolled-out dough at room temperature until ready to bake.)
11. Bake the lavash for 15 to 20 minutes, until browned and crispy. Rotate the pans halfway through to ensure even browning.
12. Remove the lavash from the oven.
13. Let cool briefly on the pans before breaking into pieces to serve.
14. Store lavash in an airtight container at room temperature for up to one week.

 
ChefSecret:  Nigella sativa (black caraway, also known as black cumin, nigella, kalonji, charnushka) is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and western Asia (Cyprus, Turkey, Iran and Iraq) but naturalized over a much wider area, including parts of Europe, northern Africa and east to Myanmar. It is used as a spice and flavoring in many cuisines.

Quip of the Day:  Q.  Where do loaves of bread go to send mail to each other? A.  The toast office.

​Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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#Baking #Lavash #HawaiianLavash #Peanuts #NationalPeanutBoard #NPB #PeanutFlour #PoppySeeds #VirginiaPeanuts #PacificIslandSeaSalt #2024Recipes #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
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