Lavash Pinwheel Sandwiches Recipes

CUCUMBER AND CREAM CHEESE SANDWICH ROLLS (WITH LAVASH BREAD)

Steps:

• Peel and thinly slice the cucumber.
• Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
• Next, layer the cucumber slices over the cream cheese.
• Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
• Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
• Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

HUMMUS AND VEGETABLE LAHVASH SANDWICHES

Steps:

• To make the sandwiches:
• Spread hummus evenly on lahvash and top with cucumber, carrot, onion, radish, 1/2 cup sprouts, and 1 tablespoon sesame seeds. Roll lahvash up tightly jelly-roll fashion and trim ends. Cut roll crosswise with a serrated knife into 8 pieces. Garnish sandwiches with additional sprouts and remaining 1/2 tablespoon sesame seeds.
• To make the hummus:
• In a food processor blend together garlic paste, chick-peas, tahini, lemon juice, oil, and cumin, scraping down side, until smooth. Add water, parsley, and salt and pepper to taste and pulse until just combined. Hummus may be made 2 days ahead and chilled. Makes about 2 cups.

LAVASH

Steps:

• To make the old dough, using your hands or a rubber spatula, squish together the flour, water, and yeast in a bowl until it forms a thick paste. Scrape the paste into a small, lightly oiled container, cover, and let it sit out for 1½ to 2 hours, or refrigerate overnight and bring to room temperature for at least 2 hours before using. When ready, the ball will have doubled in volume.
• To make the dough in a stand mixer:
• In the bowl of a stand mixer, combine the old dough, water, oil, and salt. Squish the old dough with your hands to break it up in the water; it doesn't have to be perfectly mixed in.
• Fit the stand mixer with the paddle attachment and add a third of the flour. Mix on low speed until the dough looks like pancake batter. Add the remaining flour and mix on low speed until incorporated. Remove the paddle attachment, pulling off any dough stuck to it. If there is flour at the base of the bowl, use your hands to press the dough into the flour. Cover the bowl with a kitchen towel and let the dough sit for 20 minutes to allow the flour to hydrate.
• Remove the towel and attach the dough hook to the stand mixer. Mix the dough on medium speed until the dough releases from the sides of the bowl without sticking and feels smooth to the touch, about 4 minutes. Turn the mixer off and reposition the dough to the center of the bowl if it seems to get stuck on one side of the bowl.
• To make the dough by hand:
• Combine the old dough, water, oil, and salt in a large bowl and mix together, squishing the old dough into the water with your hands. Stir in the flour gradually with your fingers until a crumbly dough forms, then knead it a few times in the bowl by folding the dough over itself and pressing it down into the bowl. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes.
• Dust the counter lightly with flour and place the dough on top. Begin kneading by stretching and folding the dough over itself until it is smooth to the touch, 5 to 7 minutes.
• To finish and shape the dough:
• Lightly oil an 8 cup [2 L] glass Pyrex or a large glass bowl and place the dough inside. Cover the bowl with a lid, a plate, or plastic wrap, and let it rest for 3 hours or until doubled in volume. Or refrigerate overnight and let the dough come to room temperature for at least 2 hours before portioning.
• To portion and shape the dough, dust the counter lightly with flour and place the dough on top. Using a bench scraper or knife, cut the dough into eight pieces about 3.5 oz [100 g] each.
• To shape the dough, cup the palm of your hand over one portion at a time and move your hand in a circle. The friction from the counter will help form the dough into a ball. If there is too much flour on the surface and the dough is sliding around, give the counter a spritz of water and try again. Lightly oil a rimmed tray and place the dough on the tray, ensuring that the portions are not touching. Cover with a kitchen towel or plastic wrap lightly coated with oil. Leave out for 1 to 1½ hours, or until puffy, or refrigerate for up to 3 days. If you refrigerate the dough, use plastic wrap to cover it and expect it to take an hour or two to return to room temperature before it is ready to be rolled out.
• Dust the counter lightly with flour. Pat a portion of dough into an oval with your fingertips. Using a rolling pin and moving back and forth, roll the dough as thinly as possible into an oval about 13 by 9 in [33 by 23 cm]. If the dough resists stretching, let it relax and start working on another portion before returning to it. You can also gently stretch the dough with your hands to correct the shape. It doesn't have to look perfect.
• To griddle lavash on overturned wok:
• Place a carbon-steel wok upside down over a burner. Have a pair of tongs handy.
• Heat the wok over high heat for 1 minute or until a sprinkle of water instantly evaporates.
• Drape the dough over the wok. Cook for 1 minute or until you can lift it easily from the wok with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for another 30 seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, turn off the burner. The wok heats up quickly, and it will get too hot if the burner is left on.
• To griddle lavash on cast-iron griddle:
• Place a 20 in [50 cm] cast-iron griddle over two burners. Heat the griddle over medium-high heat for a few minutes or until a sprinkle of water instantly evaporates.
• Drape the dough over the griddle. Cook for 1 minute or until you can lift the dough easily with tongs and it has puffed slightly and blistered. Turn the dough over to briefly cook the other side, no more than 30 seconds. For extra browning, flip it over for 30 more seconds.
• Transfer the lavash to a half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough. In between batches, keep the griddle turned on, but monitor its heat so it doesn't get too hot.
• To grill lavash:
• Have tongs, a pastry brush, a small bowl of vegetable oil, and 2 half-sheet pans ready. Coat one of the pans lightly with oil.
• Heat a gas grill over medium-high heat or prepare a charcoal grill for direct-heat cooking. Ensure that the grill grates are clean. The grill should be hot enough that you can only hold your hand over the grates for 3 to 5 seconds. Place a sheet of dough onto the oiled pan and brush oil on top. Drape the oiled dough over the grill. Cover the grill and cook for 25 seconds. Uncover the grill. Using tongs, turn the lavash over and let it cook for another 25 seconds, uncovered, or until evenly blistered and puffed in parts.
• Transfer to the clean half-sheet pan and cover with a dry kitchen towel while you cook the rest of the dough.
• Eat the lavash soon after making it or store it in plastic bags to keep the bread pliable. It's okay if it dries out and turns brittle; just rehydrate it by misting the lavash with water and covering it with a towel to let it soften. Soon after, it should be pliable enough to roll up without cracking. If it's still cracking, mist with more water.