Gluten-free Lavash Recipe

How to make it

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• Combine the flours,xanthan gum and tapioca starch in a small bowl.
• Sprinkle yeast into warm water in a large bowl,stir until dissolved.Add salt and sugar.Add enough of the flour mixture to the yeast & water to make a stiff dough.
• Turn out onto a floured surface.Knead until smooth and elastic-8-10 minutes.Shape into a ball,place in a bowl greased with oil,preferably olive oil,turn over in bowl to grease the top.Cover and let rise until doubled in bulk,about 1 1/2 hours.Before placing in bowl you may turn oven to warm for 2 minutes then turn off oven and place bowl with dough in oven to rise.
• Punch dough down and let rise again,until doubled,about 30 minutes.
• Divide dough into 8 pieces,roll out each on a lightly floured surface to a very thin oblong circle about 9 inches. (I found it easier with such thin dough to roll out on a piece of parchment about 10X10 inches,then removing from surface and placing dough on parchment directly on baking sheet)
• Place one circle at a time on a baking sheet.Brush with oil or melted butter and sprinkle sesame seeds and additional salt if desired,before placing in oven.
• Bake at 400 degrees for 10-12 minutes,until dry,brown and blistered.You may place under broiler for a minute or so to brown the top.
• Remove from oven and continue to bake remaining dough circles.Having them on the parchment makes it easier to remove from baking sheet and quickly replace with a new circle of dough.
• *Note:Traditionaly sesame seeds are used,but I also added pine nuts,crushed pumpkin seeds (pepitas) and Zatar.Zatar is a Middle Eastern spice mix of Sumac,Thyme,sesame seeds and salt.You could also add garlic powder,Parmasean cheese or other spices of your choice.
• Great with goat cheese,tapenade,hummus or any of your favorite dips.