Tuesday, June 15, 2010

Egg Lavash, from Carrie

First you need to make dough. I use the dough from "the" tortilla recipe:

2 cups all purp. flour
2 tsp veg oil
1 tsp salt
1.5 tsp of baking power
3/4 c warm milk

Mix all of that together by hand, turn out onto a floured surface and knead for 2 minutes, adding flour as needed to the surface to make a nice, soft dough ball. Set kneaded dough aside and cover with cling wrap to rest for 20 minutes.

After 20 minutes, take dough ball and divide into 8ths. (I use a pizza cutter to do this) and roll each section into a ball. Set aside and let rest for 10 more minutes.

Preheat oven to 500

Roll out each dough ball into a 6-7 inch round and place on a pizza sheet. Sprinkle with a bit of raw chopped bacon.
I only use one or two slices, removing most of the fat and only chopping up the meaty part of the bacon. You can also use turkey bacon, Canadian bacon, prosciutto, etc

Cook 2-3 minutes.

Remove and lightly brush with a bit of olive oil, sprinkle with salt and pepper. Crack an egg into the center (pierce the yolk and spread it a bit if you prefer the yolk cooked) and then sprinkle with some type of dry herb mix (I use Tastefully Simple's spinach and herb mix) but you can also use fresh greens, parsley, basil... whatever.

Bake for 4-6 more minutes. Serve. I like to fold it in half to eat it.
Makes 8

****You can also use premade pizza dough but then it will be more pizza-y and less lavash-y and you'll have to cook the bacon and crust a bit longer before you add the egg. *****

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