Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
ays.
To make lavash crackerss, brush lavash with oil. Cut into
live oil.
Serve with lavash (flatbread from Iran) or \"some crisped
Quarter peppers; discard seeds and membranes. Roast peppers under hot broiler, skin-side-up, until skin blisters and blackens. Cover peppers pieces with plastic wrap for 5 mins. Peel away skin then cut into thick strips.
Combine peppers, thyme, vinegar, lemon juice, oil and sugar in medium bowl.
Spread flatbread with ricotta cheese. Divide peppers mixture and arugula leaves among flatbread; roll up to enclose filling. Cut each roll into four pieces.
Process beets, chickpeas, yogurt, lemon juice, cumin and coriander in a food processor until smooth. Season to taste.
Spoon into a serving dish. Top with cilantro leaves. Serve with lavash or pita bread.
For the guacamole, mash avocados in a medium bowl. Stir in lime juice, tomato, chives and corn.
Spread flatbread with guacamole. Top with shaved ham. Roll tightly to enclose filling.
f the salad on each flatbread. Top with pork slices. Roll
Combine mayonnaise and cranberry sauce. Spread on flatbread.
Top with turkey, cucumber ribbons and arugula. Roll up tightly and cut in half.
ver the hummus layer. (The recipe will make slightly more tapenade
For The Flatbread: Heat 1/4 cup peanut
Preheat oven to 350 degrees F (175 degrees C).
Brush lavash with olive oil. Sprinkle with Parmesan cheese. Using a very sharp knife or a pizza cutter, cut lavash into strips, squares, or triangles. Place lavash pieces on a baking sheet.
Bake in the preheated oven until crisp, about 10 minutes. Remove from oven to cool completely; store in an airtight container.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
Place 2 sheets of lavash on each baking sheet. Spread 1 1/2 teaspoon tomato paste over each sheet of lavash. Lay about 6 slices of salami over the tomato paste. Scatter cherry tomatoes, red onion, and black olives on top. Cover with mozzarella cheese.
Broil lavash in batches in the preheated oven until cheese is melted, 3 to 5 minutes.
n one side of the lavash.
crush turkey with fingers
Preheat oven to 400 degrees F.
Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
Remove the lavash and add the topping.
Place back into the oven to just warm through.
Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
Remove the \"pizza\" and serve along with the hummus.
Enjoy!
FOR THE FLATBREAD DOUGH: In a measuring cup,
Cut or tear lavash into bite size pieces.
Heat olive oil in skillet. (You only need enough olive oil to cover the bottom of the skillet.).
Place lavash pieces into the hot oil and brown.
Season with oregano, pepper and salt to taste.
Remove from pan and place them on a paper towel to absorb any excess oil.
Enjoy warm or cold.
Combine hummus. spices and juice in a bowl, mix well.
Place lavash on bench, divide hummus over the top, spread evenly.
Sprinkle with chopped coriander and spring onions.
Arrange chicken in single layer over the top.
Sprinkle with cheese.
Roll up lavash from short side, Swiss roll style to enclose fillings.
Wrap rolls in cling film, refrigerate till serving.
Before serving cut rolls crossways into 2 cm slices and secure with a toothpick.
ix well.
Lay out lavash breads and spread an equal
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper.
Lightly coat lavash in olive oil. Season. Transfer to prepared trays and bake for 5-10 mins, until golden brown and crisp. Let cool.
Meanwhile, place sun-dried tomatoes in a food processor. Pulse until roughly chopped. Add cream cheese and milk and process until smooth. Transfer to a serving bowl and stir in chives. Season. Serve with lavash chips.
Preheat sandwich press on high. Brush each slice of lavash with oil and place 4 on a cutting board, oiled sides down. Top 2 slices with pancetta, basil and mozzarella, and the other 2 with chutney, cheese and onion. Place remaining 4 lavash slices on top, oiled sides up. Lift the first sandwich on to the sandwich press. Close press and cook 2-3 mins, until golden and crisp. Repeat with remaining sandwiches.
To serve, cut each sandwich in half lengthwise, then cut each half into 6 fingers.