I was glad to have a break from the sweet challenges, just for the sake of our health, and because I had never made crackers before. We were also set a task to make a vegan, gluten free dip or spread.
My lavash turned out a bit thick, (since I didn't read the directions carefully enough and see to roll the dough in 2 batches) but still browned nicely and was tasty. I topped it with seasoned salt from L'Olivier and Co. My spread was inspired by italian bruschetta- grape tomatoes, garlic, and basil from the garden. Simple, fresh and delicious.
See our hosts for the lavash recipe