Wednesday, June 20, 2012

Allergy free lavash bread recipe

  • 2 ½ cups plain flour
  • 1/3 gluten free gluten
  • 1 tsp caster sugar
  • 1 tsp salt
  • 2/3 cup water
  • 1 tsp Orgran No Egg whisked with 30ml water until thick
  • 30g Nuttlex, melted
  • 2 tsp Orgran No Egg whisked with 60ml water until thick
  • 2 tablespoons sesame seeds

  • Preheat oven to 200°C.
  • In a large bowl, stir together flour, sugar and salt.
  • Add water, 1/3 the Orgran No Egg and melted Nuttlex.
  • Mix well to make stiff dough.
  • Roll and press (don’t stretch or fold) until dough is smooth.
  • Divide dough into 6-10 balls. You may want to roll and press now rather than earlier.
  • Roll out each ball on lightly floured surface until paper thin. For fun you can make any flat shape you like or slightly thicker. Also, if you like you can neaten the edges.
  • Place on greased and floured baking tray.
  • Brush with remaining No Egg mix and sprinkle with sesame seeds.
  • Lightly spray with olive oil.
  • Bake in batches, if necessary, in preheated oven for 10 to 12 minutes until lightly golden.
  • Cool on a wire rack and eat warm or at room temperature.

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