In what is perhaps the quickest turnaround of a Daring Baker’s challenge I’ve done to date, I completed this month’s challenge this morning. I actually did make a batch of lavash crackers earlier this week but wasn’t satisfied with them (pretty, but too thick) so I debated not posting this month. But in the end (the very end), I decided to give this another go. I’m happy with the results! In fact, since they’re so easy to make, these would be great to make for a party.

This month’s challenge of lavash crackers was hosted by Shel from Musings from the Fishbowl and Natalie from Gluten A Go Go. Having a vegan (and gluten-free optional) challenge was a welcome change.

My first batch were cut into neat little rectangles, but I decided to go for more organic shards the second time around. I think I prefer the shards better. I had some bubbles above because I didn’t always use the rolling pin – I used my hands to stretch out the dough at times. For toppings, I alternated rows of paprika, black sesame seeds, fresh ground pepper, and cumin seeds.

For the recipe for the lavash crackers, please click on Shelly or Natalie’s sites. For the dip, I improved and made a super easy and quick artichoke chick pea dip, which went really well with the crackers:

Artichoke and Chick Pea Dip

1 14 oz can artichokes, rinsed, drained, chopped into quarters
1 15 oz can garbanzo beans, drained
1-2 cloves of garlic
juice of 1 lemon
Salt and pepper to taste
2-3 tablespoons extra virgin olive oil

Place artichokes, garbanzo beans, lemon juice, salt, pepper into food processor and process until smooth. Pour in olive oil and process a few seconds more. Super easy. Enjoy!

Thanks to Shelly and Natalie for hosting this month’s challenge! To view more lovely lavash, click here.