Daring Bakers September, Lavash

The sleep state and what happens during dreaming is fascinating to me. I sometimes feel like I resolve more issues during sleep than I do awake. I very often wake up with some new idea or a solution to a work issue I'm having. It kind of stinks that I work in my sleep.

I've spent the past two weeks thinking that I needed to schedule my Daring Bakers September before I left for my business trip to Bozeman. That's coming up during this next week. So my I've been walking around convinced that this post was due next Saturday. And then, somewhere in my dream state last night I reconciled the posting date specified with the current date and woke up thinking I almost missed the post date. Yikes.

But in the end--I didn't...woohoo. Because this month's was D-E-L-I-C-I-O-U-S. Our hosts Shel of Musings From The Fishbowl (recipe) and Natalie of Gluten A Go Go went outside the box with a vegan, and optional gluten free, savory Lavash challenge. I'm so glad they did because I loooooove flatbread and had no idea it was so incredibly easy.

The most difficult piece of this recipe was rolling out the dough thin and even enough. Looks thin enough, oui? Mais non. Some portions were thin and crispy and fabulous. The other portions were a little more pita like, but still fabulous.

We also were given full freedom to choose our dip, as long as it was vegan. I was a bit nervous because I kept hearing about so many things that negated the "veganness" of a food. I would never have thought of the how bees would make honey non-vegan. In the end I went for one of my favorites, green olive tapenade. Simple and I think it's vegan with only kalamata olives, olive oil, garlic, pepper and fresh lemon juice. I even left out the parmesan and truthfully, didn't miss it.



I will definitely make this again and often. Fabuwonderifical challenge!