This gluten-free lavash bread is very similar to tortillas, only it is corn-free! Lavash is perfect for making wraps, quesadillas, burritos, and even as a base for pizza. These DIY Mexican corn-free tortillas are easy to make from scratch, soft, delicious, and xanthan gum-free!
Lavash is just another name for an unleavened flatbread, corn-free tortilla, Turkish Yufka, and is very similar to Indian chapati or roti. This type of unleavened bread is very common in Armenia, Azerbaijan, Turkey, and Iran.
I also have a recipe for unleavened Lebanese bread that is more often used as a pita.
You can easily make a gluten-free lavash at home in a frying pan or a griddle! No more need for the expensive store-bought tortillas that crack and break. Plus, this bread is both vegan and yeast-free!
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Ingredients
All you need is 5 simple ingredients (including salt and water!). The exact measurements are at the bottom of the post in the recipe card!
Gluten-Free Flour - I used my homemade blend with rice flours and some starches but you can make this recipe with a store-bought blend (like Bob's Red Mill or Pillsbury blend).
If you use a different blend, look at the pictures to make sure your dough is the same consistency, and adjust the liquids as necessary!
Psyllium husk - I recommend using whole/rough husks instead of powder because they don't clump in water like psyllium husk powder does, they don't turn your bread purple, and they hydrate faster.
Oil - I recommend using extra virgin olive oil for the flavor, but you can use any other vegetable or seed oil instead.
Water - some recipes recommend using either very cold or hot water, I say you need warm water, not hot. Psyllium husk might clump in very hot water!
See the recipe card at the end of the post for quantities.
Substitutions
Psyllium husk - there are certain psyllium husk alternatives that are good for other recipes, but not this one. This recipe heavily relies on psyllium husk for flexibility, stability, softness, moisture, and durability of the tortillas. Xanthan gum simply won't do the job!
Gluten-free flour - I use a mix of brown rice flour, white rice flour, tapioca starch (flour), and cornstarch/potato starch. The only substitute I recommend is a store-bought blend, because those generally tend to have a good ratio of ingredients. I don't recommend substituting for a single flour type like cassava, almond, coconut or other flours.
Oil - you can use coconut, canola, sunflower, grapeseed, or olive oil. You can substitute those for vegetable shortening or butter. I don't recommend leaving this ingredient out!
Step-by-step instructions
You don't need a tortilla press, a tortilla warmer, or even a cake cutter to make these lavash breads even and round! All you need is a rolling pin and a bench scraper (or a knife).
Step 1
First, add water water and psyllium husk to a medium-sized mixing bowl and whisk to incorporate.
In a couple of minutes, psyllium gel will form. In the meantime, set the bowl aside.
Step 2
Add the gluten-free flour and salt to a large mixing bowl and stir to combine.
Step 3
Once the psyllium mixture thickens and forms a gel, add it to the dry ingredients along with the oil.
Step 4
You can use a wooden spoon, your hands, or an electric mixer fitted with a paddle attachment (or dough hooks) to knead the dough but I prefer simply mixing by hand.
The dough should be stretchy, elastic, and somewhat sticky. Don't panic and avoid the temptation to add more flour!
Step 5
Turn the dough over onto a lightly floured surface and shape into a large ball with damp or greased hands. You can dust the dough with flour if your hands stick to it too much.
Divide the dough into 8 equal pieces using a bench scraper or a knife. I eyeball each piece but you can weigh them individually to make sure they are all the same size.
Step 6
Since this dough doesn't require resting time, we can proceed to cook the tortillas.
Take one piece of the dough and shape it into a small ball. Dust the dough with flour any time it starts sticking to your hands.
Press the ball into a disc with your hands and then slowly and carefully roll it out thin with a rolling pin.
Make sure to dust the working surface and the dough with additional flour as you roll to prevent sticking and tearing.
You can stack the lavash on each other on a plate.
Preheat a frying pan (a cast-iron skillet or a griddle will work, too), add some oil, and fry each lavash for 2-3 minutes on each side.
You might see some puffy spots as lavash cooks. Fry them until golden brown, flip, and fry the other side.
Transfer cooked lavash to a plate and cover with a kitchen towel to prevent it from drying out!
How to store
Store these corn-free tortillas at room temperature for 3-4 days covered with a kitchen towel or a plastic wrap. You can store them in the refrigerator for 4-5 days.
To soften the tortillas, pop them into the microwave for 30 seconds!
You can freeze the tortillas as well, but they will lose some of their softness. To freeze, line a piece of paper in between each lavash and freeze in a zip lock back. The paper will prevent the tortillas from sticking to each other.
To defrost you can either pop them into the microwave for 30 seconds or let them thaw at room temperature.
Expert tips
- Avoid overcooking lavash as it will become harder after cooling down.
- Don't add extra flour to the dough even if it seems that the dough is too sticky.
- Add oil to the pan after each lavash for extra browning.
- Measure ingredients by weight using a digital kitchen scale and if you do end up using cups, make sure to use the spoon and level method.
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📖 Recipe
Gluten-Free Lavash Bread
Ingredients
- 16 grams whole psyllium husk
- 320 grams warm water
- 240 grams gluten-free flour, I used my nightshade-free blend, which for this recipe would be 60g brown rice flour, 60g white rice flour, and 120g starch of choice (tapioca, corn, potato, etc).
- 7 grams salt, adjust to taste
- 34 grams oil, extra virgin olive oil, vegetable oil, or seed oil.
Instructions
- First, add water water and psyllium husk to a medium-sized mixing bowl and whisk to incorporate. In a couple of minutes, psyllium gel will form. In the meantime, set the bowl aside.
- Add the gluten-free flour and salt to a large mixing bowl and stir to combine.
- Once the psyllium mixture thickens and forms a gel, add it to the dry ingredients along with the oil.
- You can use a wooden spoon, your hands, or an electric mixer fitted with a paddle attachment (or dough hooks) to knead the dough but I prefer simply mixing by hand. The dough should be stretchy, elastic, and somewhat sticky. Don't panic and avoid the temptation to add more flour!
- Turn the dough over onto a lightly floured surface and shape into a large ball with damp or greased hands. You can dust the dough with flour if your hands stick to it too much.Divide the dough into 8 equal pieces using a bench scraper or a knife. I eyeball each piece but you can weigh them individually to make sure they are all the same size.
- Since this dough doesn't require resting time, we can proceed to cook the tortillas.Take one piece of the dough and shape it into a small ball. Dust the dough with flour any time it starts sticking to your hands.
- Press the ball into a disc with your hands and then slowly and carefully roll it out thin with a rolling pin. Make sure to dust the working surface and the dough with additional flour as you roll to prevent sticking and tearing.
- You can stack the lavash on each other on a plate. Preheat a frying pan (a cast-iron skillet or a griddle will work, too), add some oil, and fry each lavash for 2-3 minutes on each side.You might see some puffy spots as lavash cooks. Fry them until golden brown, flip, and fry the other side. Transfer cooked lavash to a plate and cover with a kitchen towel to prevent it from drying out!
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