Low Histamine Lavash (Armenian Flatbread)
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Learn more →Ingredients
6 servings
- 1 tsp active dry yeast
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tsp granulated sugar
- ¾ cup warm water (about 110°f / 43°c), divided
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- 1 tbsp olive oil
- 1 tbsp sesame seeds (optional)
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 2 g per serving. If you prefer to always avoid sesame seed, please tap it and change its rating to Red.
Instructions
- 1
Combine the yeast, sugar, and 1/4 cup of the warm water in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add the flour, salt, olive oil, and remaining 1/2 cup warm water to the yeast mixture. Mix with a dough hook on medium speed (or by hand) for 6–8 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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