Roasted Bell Pepper & Garlic Dip
as adapted from Ajvar Dip @ Meeta’s What’s For Lunch Honey?
Red bell peppers -3
A small bunch of chopped coriander leaves
Juice of 1/2 lime
Cumin powder – 1 tsp
Olive oil – 1 tbsp
Sea salt & freshly ground black pepper
1-2 tablespoons olive oil
Flour – 1 1/2 cup
Salt – 1/2 tsp
Instant yeast – 1/2 tsp
Sugar – 1 tbsp (or agave syrup)
Vegetable oil – 1 tbsp
Water – 1/3 to 1/2 cup + 2 , at room temperature
Roasted garlic paste
Stir together the flour, salt yeast, sugar, oil, and add just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water. Knead to a middle-firm dough, smooth & not sticky.
Turn into a lightly oiled bowl, cover with plastic wrap, & allow to rise at room temperature for about 90 minutes, until doubled in size.
Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square & 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. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
Preheat the oven to 200 C. Mist the top of the dough with water and sprinkle a covering of seeds or spices if you are doing the Middle Eastern/sumac version (or poppy seeds, sesame seeds etc).
For the Italian version, brush the rolled out dough lightly all over with roasted garlic paste, sprinkle with Italian grill herbs, red chili flakes & sea salt. Just a light sprinkling is enough.
If you want to precut the cracker, use a pizza cutter & cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
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).
When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. Pull the cut one apart, or break the Italian one into shards & serve.
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