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:
Be sure spread is all the way to the edge on finishing side
Start with a tight roll at the outset
Add layers of flavors as you go
More layers of flavor…
Near the end the arugula and feta – just keeps getting better
Here’s a finished one!
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.
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
Sometimes I like to roll up bits of sourdough inside my lavash. People just don’t use bread as a sandwich filling enough….
A good carbo loading technique before a big bike ride – good idea Gar!! I can always count on you for creative thinking!
Wow, that is a unique way to serve lavash. I usually only eat it spread with hummus or eggplant dip whenever we go to Mediterranean restaurants with kebab, or with rotisserie chicken from the local Armenian restaurant. I recently found this particular brand at my local Fresh and Easy 🙂 I really like it.
Isn’t fun to think about using an ingredient in a different way – cooking is so much about creativity!
Looks good, Beth. Sounds like your new market is a absolute find.
Yes, it’s been fun to be able to pop over and get healthy and delicious ingredients and prepared food. A long-awaited addition to our community!
Looks like the way I make sushi but a lot less work. Will have to try this out.
Yes, it’s basically the sushi roll technique but as you said, the road to get there is far quicker!
Looks very healthy too – great impromptu photos!
They are healthy – New Leaf pretty much won’t carry anything that hasn’t passed their eagle eye nutrition inspection and their standards are even higher than mine. The photos were a whim but they worked out!