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Green salad on a pan-baked flat bread (lavash)

Recipe from: 10/6/2005 12:00:00 AM

Ingredients 16
Servings 6
Time 45


  • 100
    brown bread flour
  • 350
    white bread flour
  • 2
  • 5
  • 150
    lukewarm water
  • 60
    extra flour
  • 5
  • 45
    Green Salad: baby peas, fresh or frozen (if frozen soak in water for a few minutes)
  • 25
    mixed leafy greens such as rocket, coriander and baby spinach
  • 1
    Granny Smith apple, thinly sliced and sprinkled with lemon juice
  • 5
    salt and freshly ground black pepper to taste
  • 40
    olive oil for drizzling on top
  • 60
    Basil Jelly (Optional): water
  • 10
  • 7
    gelatine powder
  • 6
    young basil leaves


Lavash Combine the two kinds of flour, salt and yeast. Add just enough water to form a soft dough. Sprinkle extra flour on a work surface. Place the dough on the floured surface and knead for about 5 minutes. Return the dough to the bowl and cover with a damp cloth. Leave at room temperature until the dough has doubled in volume (about 1 hour). Knock back the dough and again turn out onto a floured surface. Divide the dough into egg-size balls. Place the balls on a clean surface, cover with a dry cloth and leave to rest for about 30 minutes. Roll each ball into a thin round 12-13 cm in diameter (the rounds must be nearly transparent). Heat the oil in a pan until very hot, wipe the pan to remove any excess oil and place a dough round in the pan. Cook for about 1 minute on each side, or until brown blisters form on the surface. Cook all the rounds in the same way.

Salad Mix all the salad ingredients together. Place a lavash on a plate and arrange a stack of salad on top. Repeat with the remaining lavash and salad. Drizzle olive oil over.

Jelly Heat the water over low heat with-out bringing it to the boil. First dissolve the sugar in the water then the gelatine. Remove from the heat, pour the mixture into ice-cube trays and insert young basil leaves in the liquid. Leave to set and use to garnish the plates.


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