Gluten-Free Lavash Recipe
In its traditional form, lavash is baked in a clay oven known as a "Tonir" in Armenia. In this gluten-free version, we're using a stovetop method for simplicity and accessibility, but if you ever experience lavash made in a Tonir, don't miss out!
Equipment
- 1 Large mixing bowl
- Measuring cups and spoons
- 1 Rolling Pin
- 1 flat non-stick skillet or a griddle
- 1 Spatula
Ingredients
- 2 cups gluten-free all-purpose flour Ensure it has xanthan gum, or add 1 tsp if it doesn't
- 1 tbsp sugar
- 1 tbsp salt
- ½ tbsp baking powder
- ¾ cup water You might need a little more or less, so add gradually
- 2 tbsp olive oil or vegetable oil
- Sesame seeds or poppy seeds for garnish Optional
Instructions
Dough Preparation
- In a large mixing bowl, combine the gluten-free flour, sugar, salt, and baking powder. Mix well. Create a well in the center of the dry ingredients. Slowly pour in the water and oil. Begin mixing until the dough starts to come together.Knead the dough in the bowl until it becomes smooth and soft. If the dough feels too dry, add a bit more water, a tablespoon at a time. If it's too wet, sprinkle in a bit more flour.Once the dough is ready, cover it with a kitchen towel and let it rest for about 10 minutes.Divide the dough into 6 equal portions.
Rolling
- Place a portion between two sheets of parchment paper. Using a rolling pin, roll it out into a thin, flat, oval shape. The thinner you roll it, the crisper the lavash will be. Remove the top parchment paper. If desired, sprinkle some sesame seeds or poppy seeds on top and gently roll again to press them into the dough.
Cooking
- Preheat a non-stick skillet or griddle over medium heat. Once hot, carefully transfer the rolled lavash (using the bottom parchment paper to help) to the skillet and cook for 2-3 minutes until bubbles form.Using a spatula, flip the lavash and cook for another 2-3 minutes. The lavash should have golden-brown spots.
Notes
Transfer the cooked lavash to a plate and cover with a kitchen towel to keep it soft. Repeat with the remaining dough portions.
The key to a good lavash is rolling it thin. If it's too thick, it may not cook evenly and may be chewy rather than soft.
Store any leftover lavash in an airtight container. Please place it in a warm oven or back on the skillet for a minute or two to reheat.
This gluten-free version has a slightly different texture than traditional lavash but is just as delicious. It pairs well with dips and wraps and is a side to meals.
Nutrition
Calories: 183kcalCarbohydrates: 31gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1270mgPotassium: 1mgFiber: 4gSugar: 3gCalcium: 87mgIron: 2mg