Turkish Holiday Lavaş Bread Our Latest Indulgence From Our Local Bakery
Back in February 2013, we wrote a blog post about the treats of our local bakery. Our local bakery has changed hands many times - it's difficult for them to make enough money - but the recent owners are hanging on in there. We always try to support our local businesses anyway, but our bakery attracts us for its extra treats such as the börek we wrote about in that last post.
Recently, they've added a few new treats to their repertoire; kurabiye, pide and simit often make an appearance if you get there at the right time. That's the attraction for us; you never know what's going to be sitting behind that glass counter when you walk through the door.
But usually, there is lavaş bread
Yes, our local bakery's lavaş bread is attracting us to their shop on a regular basis and isn't helping our waistlines one bit! Well, just look at it.
How we use our lavaş bread
So what do two people do with a stretch of lavaş bread that's 1 metre long? Well, rest assured that none of it goes to waste! The joy of lavaş is its versatility. Be a bit creative and there is all manner of uses for it.
Naan bread substitute
We first bought it when Barry made one of his fabulously spicy jalfrezis (must put that recipe on the blog one day) and we wanted a naan bread substitute. Stud with little bits of garlic butter, warm it in the oven for a minute or so and you're away.
For allsorts of Turkish dishes
Recently, they've added a few new treats to their repertoire; kurabiye, pide and simit often make an appearance if you get there at the right time. That's the attraction for us; you never know what's going to be sitting behind that glass counter when you walk through the door.
But usually, there is lavaş bread
Yes, our local bakery's lavaş bread is attracting us to their shop on a regular basis and isn't helping our waistlines one bit! Well, just look at it.
Lavaş bread from our local bakery
This photo doesn't really show you the size of the lavaş, but it's about 1 metre long and 20 cm wide and, when you buy it, the shop assistant folds it into four and places it in a carrier bag for you. Sometimes, it's still warm. And then, when you're walking home with it, you can't resist but tear little chunks off to munch on as you stroll. Fortunately, we don't live too far away from the bakery, otherwise we'd probably munch through the lot before we get home!
How we use our lavaş bread
So what do two people do with a stretch of lavaş bread that's 1 metre long? Well, rest assured that none of it goes to waste! The joy of lavaş is its versatility. Be a bit creative and there is all manner of uses for it.
Naan bread substitute
We first bought it when Barry made one of his fabulously spicy jalfrezis (must put that recipe on the blog one day) and we wanted a naan bread substitute. Stud with little bits of garlic butter, warm it in the oven for a minute or so and you're away.
For allsorts of Turkish dishes
A base for grilled and fried meats
Turkish lavaş bread is a perfect base for şiş kebab, döner, köfte and, as in the photo above, fried liver. You know we love our ciğer şiş. The photo above is slightly different because it's chicken livers coated in flour and flash fried with onions. Place them on top of your bread and serve with süzme yoghurt. Bliss. We usually make some creations with our yoghurt, too...a few chilli flakes, a bit of garlic, a light pinch of dried mint; whatever we feel like.
Turkish lavaş bread makes a mean pizza base
Turkish lavaş bread makes a mean pizza base
Before it goes in the oven
"We need to eat that bread before it goes off," said Barry, one day. "What shall we do with it?"
We looked in the fridge. We had a bit of Izmir tulum cheese left over and a jar of salted sardines. It just screamed pizza.
We looked in the fridge. We had a bit of Izmir tulum cheese left over and a jar of salted sardines. It just screamed pizza.
- Spread salça (tomato puree) over your bread
- Liberally sprinkle crushed dried chillies over the top (optional, of course)
- Now add torn, cured and salted sardines (jarred anchovies do the same trick). Not too many as they are very strong
- Add thinly sliced onion and chopped green peppers
- Grate your cheese and sprinkle over the top
- Heat your oven to 180 degrees. Put your lavaş bread pizza on an oven rack in the centre of the oven and heat until your cheese has melted
Lavaş bread pizza
Our lavaş bread is also used for dipping in soup, as a side to meals, as an accompaniment to meze dishes - it's a staple of our menu, now. And just a tip: as with other Turkish breads from your local bakery, there are no preservatives in lavaş. This means it goes like leather the day after. However, never fear. Heat your oven to 100 degrees and place it in for no more than a minute. Voila, you have beautifully warm, soft and fresh lavaş again, as if it has just been baked.
We just can't recommend this suggestion highly enough. A perfect lunch. Obviously, you can use whatever toppings you want - we're going for sucuk next time! Whatever topping we choose, there'll be chillies involved, no doubt...
Our lavaş bread is also used for dipping in soup, as a side to meals, as an accompaniment to meze dishes - it's a staple of our menu, now. And just a tip: as with other Turkish breads from your local bakery, there are no preservatives in lavaş. This means it goes like leather the day after. However, never fear. Heat your oven to 100 degrees and place it in for no more than a minute. Voila, you have beautifully warm, soft and fresh lavaş again, as if it has just been baked.
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