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LLTS01 Posts: 12,327
2/19/09 9:41 P

This sounds right up my alley.

JOLINAR SparkPoints: (0)
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Posts: 3,464
2/17/09 6:47 P

I had some success! Here's what I wrote in my blog about it:

For weeks now, I've been trying to find a way to replicate the spinach & flax lavash I bought at our local health food store. The product is made by Sami's Bakery in Florida, and the ingredients, according to the package, are pretty simple:

Millet Flour, Brown Rice Flour, Ground Flax Seed, Salt, Non Aluminum Baking Powder, Spinach, Oregano, Garlic and Water

The nutritional information, per half a piece:

Calories: 61
Fat - 1 g
Carbs - 11 g (8 g fiber)
Protein - 2g

They are pretty good size pieces, 8 inches, I think, and I usually ate a whole one. VERY delicious - even my husband raved about them. The problem? They are pretty pricey - especially locally - for 6 pieces. So I was determined to find a recipe to make them at home. All of the ingredients were available and reasonably priced, so I was all for it.

It took me weeks to find something I could use. Google searches for "spinach lavash" kept leading me back to Sami's Bakery's web site. [ ] I finally got smart and changed "lavash" to "tortilla" and finally got some good hits. Most recipes called for regular flours, either white or wheat, but I was determined to only use the flours listed in the ingredients.

After much research, here is my recipe for spinach tortillas using the ingredients above. The nutritional information, as you will see, didn't come out as "good" as the ones from Sami's Bakery - those seem to have more fiber. But other than that, I am very pleased!!! So is my husband. My son, not so much, but he's a picky little thing.

1/3 cup (84 g) spinach - I used frozen that was thawed and drained very well
1/2 tsp salt
1 tsp baking powder
1/3 cup (40 g) golden flax meal - you could probably use regular
1 cup (160 g) brown rice flour
1 cup (140 g) millet, ground into flour - I only had whole millet and had a heck of a time figuring out the equivalent of whole millet to millet flour
1 tbs oregano
2 tbs garlic powder - more or less, depending on your preferences
1 tbs onion powder - not in the original list of ingredients but I put it in practically everything - you can leave it out if you want
1/2 cup warm water - I found I needed twice as much water

Combine dry ingredients and spinach in bowl. Add water slowly while kneading with dough hook. Knead about until ball forms. (This did not form a ball the way regular dough does. I think mixing my hand and forming a ball would be just as good.) Let rest 15 minutes. Divide into 12 balls, about the size of ping pong balls, and press into 4-6" circles.

Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. (Next time I will bake them, and post an update with directions for that.)

Nutritional Information, per tortilla:
Calories - 107
Fat - 2 g
Carbs - 21 g (2 g fiber)
Protein - 2 g

They were really, really good! So good that I think I will be making them often enough to justify buying a tortilla press. Today, I just sprayed a silicone baking sheet with nonstick spray, folded it over each ball, then pressed it down with a cast iron skillet. Then I had to carefully peel the tortillas from the baking mat by flipping it over so that the dough was in my hand, then pull the mat gently off. I actually wonder if I'm just better off doing it this way, if the dough would stick to the press. I'll have to think about it.

Anyway, here are some pictures:

If you have any tweaks or suggestions, I'd love to hear them!!

JOLINAR SparkPoints: (0)
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2/2/09 8:47 A

That is good to know. Thank you.

ANAVLY Posts: 2,426
2/1/09 9:56 P

The only time you really need to use fresh spinach is for something like a spinach salad where you're eating the spinach raw, or if you want it only really lightly cooked.

JOLINAR SparkPoints: (0)
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1/31/09 8:36 P

Thank you! I'll start with that.

MALEFICENT1964 SparkPoints: (0)
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Posts: 2,961
1/31/09 8:33 P

Lavash is a middle eastern flat bread - so any middle eastern cookbook should have the recipe - to get it cracker like consistency - bake it longer it just toast 'em..


* 1 pkg. yeast
* 1 1/2 cup warm water
* 2 teaspoons sugar
* 4 1/2 cup all purpose flour
* 1 tablespooon toasted sesame seeds
* 1 tablespoon toasted
* 1 1/2 teaspoon salt

Coat a large bowl with oil. Set aside.

In a measuring cup, combine yeast, water and sugar. Mix until yeast is dissolved.

In a large mixing bowl, combine flour and salt. Add yeast water mixture and form a dough. Knead dough by hand for 10 -15 minutes. 5-8 minutes is sufficient if using a knead hook on a mixer.

Once dough is kneaded, place ball of dough in oiled bowl. Roll the dough around the bowl to coat it with oil. Cover and let rise for 1 -1 1/2 hours, or until dough doubles in size.

Once dough has doubled, punch down to release air. Continue to knead for about 5 minutes.

Divide dough into 8 separate balls of dough. Cover and llow to rise for 30 minutes.

Preheat oven to 400 degrees.

Once risen, roll dough out to thin rectangles, about 12"x10" for large or 8"x6" for small flatbreads. They should be as thin as pizza dough.

Puncture rectangles with a fork. Brush dough with water and sprinkle sesame seeds. Bake on baking sheet for 20-25 minutes until golden brown. Continue baking remaining dough.


The above recipe (probably not overly authentic) uses yeast instead of baking powder - but that's an easy substitute.... and for adding spinach.. I'd use frozen - defrosted and squeeze it til all the water comes out. substitute flax seed for sesame seed

JOLINAR SparkPoints: (0)
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Posts: 3,464
1/31/09 7:40 P

Our health food store carries these, and they are fantastic. Expensive at our health food store, but even DH loves them. I want to learn to make them at home. The ingredients:

Millet Flour, Brown Rice Flour, Ground Flax Seed, Salt, Non Aluminum Baking Powder, Spinach, Oregano, Garlic and Water

Any ideas on proportions? I have all the ingredients (except spinach - would I use fresh or frozen?).<

Edited by: JOLINAR at: 1/31/2009 (19:42)
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