Reprinted from The Blood Type Diet Website (

Georgian Flat Bread (Lavash)
Contributed by: Rich (B+)From the Recipe Archives


A tasty flat bread bread popular in the Caucasus Mountains. Good luck, and Bon Appetit!!!

  • 2 cups brown rice flour
  • 1-1/4 cup spelt flour
  • 1/2 cup beer
  • 1/8 cup flax seed oil
  • 1-1/2 teaspoons sea salt
  • 3 teaspoons blackstrap molasses
  • 1 cup of goat milk
  • 1 egg, slightly beaten
  • 1/4 cup ground walnuts or hazelnuts toasted in olive oil
How to make it:
  1. Sift the flour and sea salt into a large mixing bowl. Pour in the molasses and oil.
  2. Add the beaten egg and milk.
  3. Add the beer.
  4. Mix the flour well. The dough should be rather dense, and firm. Adjust to your liking by adding a little more of one or both flours, if the mixture is not firm enough.
  5. Set aside the dough for 30 or 40 minutes.
  6. Preheat oven to 375 degrees.
  7. Sprinkle the toasted nuts on 2 large, or 4 medium-size, baking sheets.
  8. Knead the dough for 5 minutes, and split it into halves (if using 2 sheets) or fourths (if 4 sheets).
  9. Roll out the sheets so that they are even, making them about 1/16 inch thick. (No thicker, because the bread will not get properly done!)
  10. Bake for about 35 - 40 minutes or until crispy.
  11. Test a few times when the bread begins to brown.
  12. Divide the bread into single serving sheets.
  13. Drizzle a little extra virgin olive oil on top!


  14. Goes great with Lamb Shishkebab topped with coriander leaf and sprinkled with powdered cayenne pepper!
  15. There are both sesame and poppy seeds in the traditional Georgian lavash, so I've substituted other nuts in order to make this B-friendly, but the nuts can be omitted if you prefer.