I can’t believe it has been a month since I last posted. Where have I been? Well, I’ve been studying for, stressing about, and taking my “preliminary PhD exams.” Basically, once I pass them, I will get to start writing my dissertation. Last weekend I took the written portion. I had 72 hours to answer 3 questions for a total of 30+ pages. Mine ended up at 33. I haven’t wanted to touch my computer, or write since. Even though I managed to sleep almost a full eight hours every night (okay the last night I only slept 6), even though I slipped out for yoga around noon on Saturday, the test was excruciating. I had no appetite, my shoulders and back hurt badly, and worst, by halfway through the second day I was exhausted mentally. Try writing ten pages when you are so tired you can’t put together coherent sentences. Not pretty.
Hopefully though, I will pass. A week from Monday I take the oral portion. That part only last two hours. I’m sure it will be challenging and intense, but I think I am ready. I am definitely ready for this to be over.
So, only the Daring Bakers could draw me back into the blogosphere in the middle of this test. But I am glad that they did. This month we made lavash, an Armenian flatbread. Better yet, the recipe was already gluten-free and vegan. We could top the crackers with whatever we wanted, as long as it was vegan. I made hummus for my Lavash. Yum. Thanks Natalie and Shel for a great challenge!
gluten free flour mix (yields 3 cups, source Bette Hagman):
1 3/4 cups white rice flour
1 1/4 cups tapioca flour
1 tablespoon xanthan gum
1 tablespoon egg replacer
Lavash: (adapted from The Bread Baker’s Apprentice)
I doubled this recipe:
1 1/2 cups (6.75 oz) gluten free flour blend
1/2 tsp (.13 oz) salt
1/2 tsp (.055 oz) instant yeast
1 Tb (.75 oz) agave syrup or sugar
1 Tb (.5 oz) vegetable oil
1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings
1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
2. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. 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. Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.
For the hummus, I used this recipe: