This crispy garlicky bread is great with a dip or spread -- and equally delicious by itself.
- 1 cup extra virgin olive oil
- 2 tablespoons chopped garlic
- 1/3 cup chopped fresh parsley
- 1 tablespoon cracked black pepper
- 8 pieces soft lavash or thin flour tortilla
- Kosher salt
- Mechouia (see recipe)
Companion recipe: Mechouia
Preheat indoor or outdoor grill over medium-high heat. Mix oil, garlic, parsley and pepper in small bowl. Working in batches, lightly brush 1 side of lavash with garlic oil. Place lavash oiled side down on grill. Brush other side with garlic oil. Cook until golden brown and crisp, about 2 minutes per side.
Lavash may also be baked in a 450 degree F oven. Working in batches, lightly brush both sides of lavash with garlic oil. Place lavash on large baking sheet. Sprinkle with salt. Bake until light brown and crisp, about 5 minutes.
Break grilled or baked lavash into quarters and place in serving basket. Serve with Mechouia.
Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.
Serving size = four pieces
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
94 calories; 4g total fat; 0mg cholesterol; 155mg sodium; 13g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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