Using the same dough used in my previous paiai recipe posts, this versatile dough can also be rolled out thin to create lavash-like crackers...perfect to serve with fresh poke, lomi salmon or your favorite dip!
- 4 oz. Pa’i'ai
- ½ c. or more (wheat or gluten free blend) flour
- ¼ c. or more water
- 2 T. oil
- Sea salt
Preheat oven to 375 degrees. Crumble pa’i’ai on a floured surface. Knead in flour and water until a smooth dough forms. Add small amounts of flour and water if necessary while kneading the dough to get a final dough that is not sticky.
If the pa’i'ai is hard and crumbly, chop it up and crumble it in small pieces. Bring the water to a boil in a small pot. Add the crumbled pa’i'ai and turn the heat down to medium low. As the pa’i'ai softens, use a potato masher to mash it smooth. Turn off the heat and scoop it into a mixing bowl to cool down. Once it is lukewarm, knead in the flour until a smooth dough forms. Add extra flour/water as needed to get a final dough that is not sticky.
Coat the bottom of a shiny baking sheet (12" x 17") with the oil. Place the dough onto the sheet pan and roll out as thin as possible.
Sprinkle the top lightly with sea salt. Bake for 15 minutes, then turn the whole cracker sheet over and bake another 10 minutes. It should look crispy and mostly golden brown all around the sides.The middle may still look a little light colored, but if you leave it in the oven longer, the outside edges will get too brown and taste burnt.
Let the cracker sheet cool down a bit before breaking it into pieces. If desired, place the light colored middle pieces (which may still be slightly soft) back into the turned off oven to crisp them up. Check it after 5 minutes and remove it if it has crisped up. Don’t leave it in too long or it will get overbrowned.