Eosinophilic Esophagitis Friendly Classic Lavash

Total time1 hr 14 min

Prep time20 min

Cook time24 min

Eosinophilic Esophagitis Friendly Classic Lavash

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Ingredients

8 servings

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
1 cup warm water (about 110°f / 43°c)
2 tbsp olive oil
1 tbsp sesame seeds (optional)

Instructions

1
Whisk together the flour and salt in a large mixing bowl. Add the warm water and olive oil, then stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–6 minutes until smooth and no longer sticky.
2
Shape the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes.

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