Soft Gluten-Free Lavash Bread
This delicious soft gluten-free lavash bread is perfect for wraps, burritos, sandwiches, and even pizza! You can serve it along soups, stews, and dips. All you need is 6 simple ingredients.
Servings: 8 pieces
Calories: 152kcal
Cost: 4
Ingredients
- 16 grams whole psyllium husk
- 320 grams warm water
- 60 grams tapioca starch, or arrowroot starch
- 60 grams potato starch, or cornstarch
- 120 grams sorghum flour, or brown rice, millet, oat, or buckwheat flour
- 7 grams instant yeast
- 7 grams salt, adjust to taste
- 34 grams oil, extra virgin olive oil, vegetable oil, or seed oil.
Instructions
- First, add water and psyllium husk to a medium-sized mixing bowl and whisk to incorporate.Set aside for a couple of minutes to let the psyllium gel form.
- Add all of the dry ingredients to a large mixing bowl and stir to combine.
- Finally, add all of the wet and dry ingredients together and mix the dough using an electric mixer with dough hooks.Alternatively, you can mix the dough with a wooden spoon or your hands.The dough should be stretchy, elastic, and sticky. Cover the dough and let it sit for 1-1.5h until it puffs up (doesn't need to double in size).
- Once the dough is ready, turn it over onto a lightly floured surface and shape into a ball. Grease your hands with oil to prevent sticking.Then, divide the dough into eight equal pieces using a bench scraper or a knife. Finally, shape each piece into a small ball. Dust the dough with flour as needed to prevent sticking. Start preheating your frying pan over high heat. I love using a cast iron skillet for lavash because it heats up really well and creates charred spots in the bread.
- Press each ball into a disc with your hands and 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.
- Roll the rest of the dough into flatbreads and stack them on a plate.You can dust each lavash dough with some flour as you stack them to prevent them from sticking.Cook each lavash for 2-3 minutes on each side over high heat, then transfer to a plate and cover with a tea towel to prevent them from drying. You don't need to grease the pan for cooking lavash.Enjoy!
Notes
How to store
Store lavash 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 them in a zip lock bag. 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. Substitutes 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 or konjac simply won't do the job! Tapioca starch - you can use arrowroot starch instead. Potato starch - use cornstarch as a substitute. Sorghum flour - you can use brown rice, millet, oat, or buckwheat flour instead. 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!
Nutrition
Serving: 1lavash | Calories: 152kcal | Carbohydrates: 26.5g | Protein: 2.1g | Fat: 4.5g | Saturated Fat: 0.6g | Sodium: 342mg | Potassium: 19mg | Fiber: 3.1g | Sugar: 0.3g | Calcium: 2mg
