Rolled paper-thin and baked on a scorching-hot stone until it blisters and chars in spots, this flatbread has that signature papery texture — pliable and soft straight out of the oven, or crackly and crisp once it cools completely. Warm water and olive oil bring the dough together into a smooth, workable ball, and a light scattering of sesame seeds adds a toasty crunch across the surface as it bakes. There's no yeast or long proof to manage here, just a short rest before you're rolling and baking sheet after sheet in a couple of quick minutes each. Use it fresh and pliable for wraps and dips, or let a few sheets go fully crisp for snapping into shards alongside a cheese board. It's a great one to add to a gluten free bread rotation, since you get that classic paper-thin, blistered lavash texture without needing a specialty bakery.
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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
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
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.
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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