Lavash Sandwich Recipes

LAVASH MIDDLE EASTERN BREAD

Steps:

• Gather the ingredients.
• In a measuring cup, combine yeast, water, and sugar. Mix until yeast is dissolved. Set aside.
• Coat a large bowl with oil. Set aside while the yeast begins to bubble and show activity, 6 to 10 minutes.
• In another large mixing bowl, combine flour and salt.
• Add yeast-water-sugar mixture and form a dough.
• Knead dough for 10 to 15 minutes by hand or 5 to 8 minutes using a dough hook on medium speed in a stand mixer, until the dough is smooth and shiny.
• Once the dough is kneaded, place the ball of dough in the oiled bowl. Roll the dough around the bowl to coat it with oil.
• Cover and let rise for 1 to 1 1/2 hours, or until the dough doubles in size.
• Once the dough has doubled, punch it down to release air.
• Continue to knead for about 5 minutes.
• With lightly floured hands, roll the dough into 8 equal sized balls of dough and transfer to a lightly floured bowl or plate. Lightly flour the tops of the balls as well.
• Cover and allow to rise for 30 minutes. Position two racks in the top and center parts of the oven and heat to 475 F.
• Once the balls of dough have risen, roll them out on a lightly floured work surface into thin rectangles, about 9 x 7 inches. They should be as thin as pizza dough.
• Line a baking sheet with parchment and transfer as many rectangles as will fit in one layer (you might only be able to fit 2 at a time). Puncture the entire surface of the rectangles with the tines of a fork.
• Brush dough with water and sprinkle with sesame seeds and poppy seeds, if desired.
• Start with the baking sheet in the center of the oven for 4 minutes, then move it to the top rack for 3 or 4 minutes until starting to brown and puff in places. Repeat with the remaining dough.
• Eat while still warm or when cool. Enjoy.

LAVASH SANDWICH

Steps:

• Spread cream cheese evenly over the lavash bread.
• Sprinkle with desired amount of garlic and onion powders.
• Layer the cucumber slices over the cream cheese.
• Layer the mint leaves of the cucumber slices.
• Roll up into a log.
• Slice into 1 inch wide pieces.
• Serve.

LAVASH

Steps:

• Place the flour, salt and sugar into a medium bowl and whisk to combine. In a small bowl whisk together the water, egg, and 2 tablespoons of the butter. Add the egg mixture to the dry ingredients and stir until the dough comes together, adding additional water if the dough is dry. Knead the dough in the bowl 5 to 6 times. Turn the dough out onto the counter, divide into thirds, cover with a tea towel and allow to rest for 30 minutes.
• Preheat the oven to 375 degrees F.
• Lightly butter the back of a half sheet pan using some of the remaining butter. Place the sheet pan, upside down on a surface that will prevent sliding. Working with one ball at a time, place the dough ball onto the back of the sheet pan and roll the dough out to an even 1/8-inch thickness. Gently stretch the edges of the dough so they fall slightly below the edge of the pan and hold the dough in place. Lightly brush the dough with butter, place on the middle rack of the oven and bake for 10 to 15 minutes or until golden brown. Remove the lavash to a cooling rack. Repeat with the remaining dough, on a cooled pan. Break each sheet into shapes and sizes as desired. Once completely cooled, store in an airtight container for up to 5 days.

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.