Gluten-Free Village Lavash
Discover the rustic charm of homemade bread with this Gluten-Free Village Lavash recipe—a perfect take on the classic flatbread that’s tailored for gluten-free diets. Crafted with gluten-free all-purpose flour and psyllium husk powder for optimal texture, this lavash is soft, pliable, and bursting with flavor. The yeast-based dough ensures a light and airy crumb, while a touch of olive oil and optional yogurt enhances richness. Ideal for wrapping, dipping, or pairing with your favorite toppings, this recipe is easy to make with minimal ingredients and just a skillet. Ready in under two hours, it’s perfect for anyone seeking a delicious gluten-free, dairy-free, or vegan-friendly bread option. Enjoy this homemade lavash fresh off the pan or save it for later—its versatility makes it a must-try!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Psyllium husk powder
- 1 teaspoon Salt
- 1 teaspoon Dry yeast
- 1 teaspoon Sugar
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Plain unsweetened yogurt (optional, dairy-free for vegan)
- 0.25 cup Brown rice flour (for dusting)
Instructions
In a small bowl, combine the yeast, sugar, and warm water. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy, indicating that the yeast is activated.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, psyllium husk powder, and salt.
Add the activated yeast mixture, olive oil, and yogurt (if using) to the dry ingredients. Mix until a slightly sticky dough forms.
Transfer the dough onto a lightly floured surface using brown rice flour to prevent sticking. Knead the dough gently for about 5 minutes until it becomes smooth and pliable.
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 hour or until it roughly doubles in size.
Once the dough has risen, divide it into 6 equal portions and shape each piece into a ball.
Preheat a large skillet or non-stick pan over medium heat.
Roll each dough ball out into a thin oval or round shape, about 1/8 inch thick, using additional brown rice flour if necessary to keep it from sticking.
Cook each lavash in the preheated skillet for 1–2 minutes on each side, or until bubbles form and the bread develops golden brown spots.
Repeat with the remaining dough portions. Keep the cooked lavash covered with a clean towel to stay warm and soft.
Serve immediately or store in an airtight container for up to 2 days. Reheat in a skillet to refresh texture before serving.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
