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Author Topic: Net Carb Lavash  (Read 18781 times)

Joagain

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Re: Net Carb Lavash
« Reply #30 on: November 27, 2012, 07:08:41 PM »
My Walmart quit carrying the lavish bread too ,they still have the pita .
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ereino

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Re: Net Carb Lavash
« Reply #31 on: January 03, 2013, 06:53:40 PM »
okay Umpa, no excuses now - you are back from vaca and it is the start of a new year - possibly a lavash recipe down the line?  PLEASE!
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umpa

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Re: Net Carb Lavash
« Reply #32 on: January 04, 2013, 09:04:58 AM »
I forgot! I am so sorry! :D I will work on it! :D
Toosweet i am gonna need your help on this one! :D
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shawn116

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Re: Net Carb Lavash
« Reply #33 on: January 04, 2013, 03:12:11 PM »
I'll see what I can come up with  ;)
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Doug Varrieur

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Re: Net Carb Lavash
« Reply #34 on: January 05, 2013, 08:39:31 AM »
Hi Ereino, here's the Joesphs from Netrition. I think they have a flat $4.99 shipping for as much as you can stuff in a box :0

http://www26.netrition.com/josephs_bakery_lavash_bread.html
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shawn116

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Re: Net Carb Lavash
« Reply #35 on: January 05, 2013, 11:18:10 AM »
Nutrition is a lot cheaper than the company itself I think but you can get them directly from them too.  They have a nice combo case available that has the pitas and the lavash together.   I just ordered and I'm waiting on a few supplies to come....I have a couple of recipes to try for the homemade version.  I'll report back as soon as I can if any are a success.   :)
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umpa

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Re: Net Carb Lavash
« Reply #36 on: January 06, 2013, 10:40:33 AM »
I am baking bread next weekend for Dougs fathers birthday party.I just ordered flour.I will try then ;)
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mouseissue

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Re: Net Carb Lavash
« Reply #37 on: January 06, 2013, 03:08:18 PM »
Quote from: umpa on January 06, 2013, 10:40:33 AM
I am baking bread next weekend for Dougs fathers birthday party.I just ordered flour.I will try then ;)

Hi Umpa! :)

Please wish Doug's father a happy birthday from all of us here!

Tony
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umpa

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Re: Net Carb Lavash
« Reply #38 on: January 07, 2013, 09:18:42 AM »
Thanks Tony ;) He is a very sweet man with a heart as big as Texas i love to spoil him! ;D
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ereino

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Re: Net Carb Lavash
« Reply #39 on: January 07, 2013, 09:50:21 AM »
Hi everyone - Hoping your New Year is starting with a splash.

Doug, I have ordered from Netrition Joseph's Lavash and other items, but would still like to make my own.  Joseph's is a lot thinner that the Sami's and Sami's thickness is perfect for pizzas.  If all else fails, my fallback is Netrition.  Joseph's Lavash is perfect, though, in making tortilla chips.  And, at Woodman's shopping center, they cell a Lawash, which is extremely thin and even more perfect in making chips.  You all take care and have a creative and blessed day!

Ellie
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Andrea

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Re: Net Carb Lavash
« Reply #40 on: January 07, 2013, 10:17:18 AM »
When I want my pizza crust thicker, I put two layers of lavash with shredded mozzarella between the layers.  It holds up a bit better to being eaten with my hands.
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umpa

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Re: Net Carb Lavash
« Reply #41 on: January 08, 2013, 08:52:49 AM »
What a great idea Andrea ;) I use a pizza stone at 425- 450 degrees . The higher temp 450 is if there are watery veggies.Always precook your mushrooms in the microwave before putting them on the pizza, you will be shocked how much liquid comes out.Just cut them up put in a dish with a couple teaspoons of water and cover and cook for a few minutes. ;)
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Andrea

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Re: Net Carb Lavash
« Reply #42 on: January 08, 2013, 03:27:39 PM »
When my twins left for college, I had spent 32 years of my life putting meals on the table every day.  I don't cook much anymore but pizza crust I can handle.
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Amber

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Re: Net Carb Lavash
« Reply #43 on: January 09, 2013, 12:15:31 PM »
Andrea - I put 2 layers to mine too! 
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shawn116

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Re: Net Carb Lavash
« Reply #44 on: January 09, 2013, 03:53:53 PM »
If you use the pitas...... I open one end just enough to slide a cheese sick or two in.  Move them to the edge being careful not to let the pita edge open up.  Add toppings in the center as usual and bake....voila!!  Stuffed cheese pizza  ;D ;D ;D 

We are such torchered souls eating this way Haha
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