Lamb Lavash Dog Treats

In a stand mixer with a paddle attachment, combine the flours, rice (if using), salt, and yeast. Stir briefly on low to combine. Add the oil, demi or glace, and just enough beef stock to bring everything together into a shaggy mass (rough ball). You may not need all of the stock.

Switch to the dough hook and mix on low speed for 2 minutes, then increase speed by one notch and mix until firm and satiny, but not tacky to the touch (5-7 minutes more).

Transfer to a lightly oiled bowl and cover. Allow to rise at room temperature until doubled in size, about 90 minutes. Or, retard the dough in the fridge overnight (see tips below).

Transfer the dough to a lightly oiled counter. Press the dough into a square and dust the top lightly with flour. Roll it out to a paper-thin sheet measuring about 15”x12” (38cmx30cm). You may have to allow the dough to relax for 5-10 minutes from time to time. At these times, lift the dough from the counter, and then lay it back down. Cover with a towel or plastic wrap while it relaxes. After rolling to the desired thickness, allow to rest for 5 minutes, then transfer to a parchment-lined baking sheet. Trim off the excess if the dough hangs over the edge of the pan.

Preheat the oven to 375˚ and adjust the rack to the middle position. Mist the top of the dough with water and sprinkle with your desired toppings sparingly—a little goes a long way.

Precut the dough into squares a good size for your dog (mine were about 1”x1”). They don’t need to be fully separated—just well scored.

Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top.

When baked, remove the crackers from the oven, and let them cool in the pan for 10 minutes. Separate into individual treats and store in a sealed container in the fridge for up to 2 weeks. Freeze for up to 2 months.

Tips:

I added cooked brown rice to the dough because I had it—a little roughage never hurt anyone. Ditto for the glace de viande—a little dramatically reduced brown stock never hurts when you want beefy flavour. That said, I wouldn’t go out of my way to make it just for this recipe. He is A DOG, after all.

I always save the trimmings when we have a rack of lamb. (Which is basically when I find it in the meat department’s “Expiring Today” bin at the grocery store. What can I say? My mother and grandmothers lived through the Depression. I watched. I learned.)

Trimmings from pork or beef would work well, too. I put the trimmings on a rack to allow them to drain while they roast in a 375° oven until a crispy, golden brown. When they’re cool, chop finely and sprinkle on top of the moistened dough.

Other topping ideas: crushed fennel seed, flax seed, chopped parsley, grated cheese, etc. Please ensure that none of your chosen toppings are harmful to your dog (like onions, garlic, and chocolate for example).