Lavash – New Ideas for an Old Style of Bread

Last weekend, I stopped by my local grocery – New Leaf – to pick up some lunch with a food-loving friend. While we headed to the check-out, we passed a table offering samples of rolled bread called lavash, which we of course stopped to sample. Lavash bread and crackers are of Armenian origin many thousands of years ago. But this demonstration opened my eyes to some new techniques and combinations with this soft version of the bread.

A company from Gilroy, California Lavash, bakes this bread daily in 4 types – original, wheat, spinach, and a slightly thicker style with olive oil intended to be used as pizza crust. The demo offered it up as a savory roll with feta, tomato hummus, arugula, cucumber, asparagus, and red pepper as well as a breakfast roll with yogurt, berries, and crunchy granola. Both were tasty combinations and forced me to think outside the box a bit about how I might use these nifty slices of lavash at home.

Here’s a few photos taken with my iPhone to show how she put the savory wrap together:

A couple more fun ideas!

Last weekend, I was out of hot dog rolls and just cut one piece of the lavash in half to use as a bun – slathered a bit of butter on one side, put it on my stove-top grill pan and heated it with a bit of cheese on top. Yum.

I also made peanut butter, banana, and homemade jam rollups as well as turkey, tomato basil spread, and arugula. So far, no leftovers have come home in the lunch bags. A good sign.

Sometimes just one new ingredient will freshen up your breakfast, lunch, or dinner routine. And it’s especially gratifying when that ingredient is a healthy addition to your diet.

California Lavash did not ask me to write this post or compensate me in any way for it. I just love the product and wanted to share my new-found ingredient with my readers. If, however, they are looking for a spokesperson or marketing consultant, I just might be available for the job 🙂