Armenian lavash at home. Lavash for shawarma without yeast

I haven't met it yet. Thin pita bread I have already prepared with the addition of yeast, this option is even simpler: flour, water, salt! I don’t know how long it lasts and for how long, because I only made 7 pieces. for dinner (and then I only fried 4, the rest of the dough is in the refrigerator until tomorrow), because unexpectedly the family wanted shawarma 🙂

So, a recipe for Armenian lavash at home!

Recipe: (for 7 pita breads the size of a frying pan, diameter 28-30 cm)

1. Flour – 300 gr.
2. Hot water (boiling water, cooled for 3-4 minutes) - 150-170 ml.
3. Salt – 0.5 tsp.

Preparation:

1. Pour flour into a bowl and make a well
2. Dissolve salt in very hot water (not warm, but scalding hot water) and pour a little at a time into the flour.
   
3. Stir constantly with a mixer. *It will seem like a lot of flour, but give yourself time to knead
4. After pouring in all the water, place the dough on the table and start kneading.
   
5. In a couple of minutes we get a bun *Pockmarked all over
   
6. We put it under the film and let the dough rest for about 30 minutes. After half an hour it will become soft and smooth
   
7. Divide the dough into 7 parts
   
8. Roll each part into a thin transparent cake 1-2 mm thick. and slightly larger than a frying pan *Dust the rolling pin and flatbread with flour to make it easier to roll
   

Frying: *No oil! Everything in a dry frying pan!

1. Heat up the frying pan on medium heat*It is very important to catch the temperature here. If the fire is too strong, then the cakes will burn instantly, if it is weak, then there will be no bubbles, so most likely the first cake may not turn out beautiful))) The first pancake is lumpy.
2. We lay out the cake and if the temperature is good, then after 30 seconds it begins to bubble and grow. *On the first flatbread, adjust the heat
   
3. We fry all the lavashiki this way. They will all be in bubbles :)
   
4. Place on a damp towel and fry the next one. Fold in a stack sandwiched with a damp towel *Towel-lavash-towel-lavash
   
5. By the time you finish frying the last one, the first ones are ready for rolling!

The example of shawarma shows that they do not break. They turn out very tasty and most importantly fresh! By the way, get ready

Lavash is unleavened dough that is baked in a frying pan and tastes like white bread. It is used to make puff pastries, rolls, shawarma and even Napoleon cake. Or you can simply prepare delicious pita bread with cheese and mushrooms or use it as bread. If such a dish is a curiosity for you and you have no idea how to prepare it at home, we will reveal for you all the secrets of real Armenian lavash.

How to cook pita bread - basic cooking principles

• Thin lavash (Armenian) is baked in a very thin layer and looks like paper web. It is prepared using unleavened dough without yeast or raising agents.
• Lavash is also baked in the form of flatbreads, but its recipe includes yeast and any dairy products. In the traditional version, such lavash is prepared in a tandoor (a type of fire oven), but modern kitchen utensils are successfully used instead.
• Pledge delicious lavash- excellent flour. She must be premium and sifted twice. It is pre-mixed with water (kefir) and salt.
• Unleavened dough is always left for 20 minutes after kneading to make it more elastic. The yeast dough is kept for about an hour in a warm place so that its volume increases.
• The consistency of unleavened dough should be very dense. Since the bread is baked in a thin layer, it needs to be rolled out, and this is only possible if the dough is stiff. And yeast dough is made softer and more porous so that the yeast can rise.

How to cook Armenian lavash

This pita bread requires three simple product, which are always at hand.

List of ingredients:

• Flour - 400 g.
• Salt - 2/3 tsp.
• Water (whey) - 225 g.

In addition, you need to prepare a mixer with spiral-shaped attachments.

Cooking steps:

• Boil water, dissolve salt in it and let it cool slightly (maximum 5 minutes).
• Take a deep bowl, pour pre-sifted flour into it and make a small funnel in it.
• Now pour in hot water into the dough and use a mixer to knead the dough. Kneading time: 5-7 minutes. Then put the mixer aside and knead the dough with your hands for another 2 minutes.
• Form a ball of dough and wrap it in cling film. After 20 minutes, the gluten will swell and the dough will become soft.
• Next, divide the dough into 8 equal parts and roll each of them into a thin layer.
• Heat a frying pan and fry the tortillas on both sides.
• Place the pita bread on a wet kitchen towel and cover it on top to prevent it from drying out and breaking.

How to cook Georgian lavash

This lavash differs from the Armenian one in the porous structure of the crumb, light saltiness and delicate aroma of yeast.

Grocery list:

• Flour - 0.3 kg.
• Water - 0.2 l.
• Yeast (dry) - 1 tsp.
• Salt and sugar - 1 tsp each.

How to cook:

• Combine the sifted flour and dry ingredients and mix.
• Make a hole in the flour and pour warm water into it (the temperature should not be higher than 45⁰C).
• Knead a soft and not too sticky dough, leave it for 1 hour in a warm place.
• Form the dough into small balls.
• Using your hands, form each bun into a flat cake.
• Place the flatbreads on a greased baking sheet and use your finger to make a depression in the middle of each piece.
• Preheat the oven and place a baking sheet there. Bake the lavash until cooked at a temperature of 220⁰C.
• Remove the pita bread from the oven and cover with a towel until cool. This will prevent a thick crust from forming.

Lavash can be an excellent alternative to bread, and its shelf life can be up to 6 days. Bon appetit!

Today I have for you, Armenian lavash and its detailed recipe cooking at home. For a very long time I wanted to cook it, but it seemed to me that it was incredibly difficult, so I never got around to it. But in reality everything turned out to be much simpler. From this quantity of products 14 round cakes are obtained.

Unleavened flatbread made from wheat flour is an excellent alternative to the usual bread. Such flatbreads are popular not only in the Caucasus, as we also love them for their versatility. After all, lavash can be used not only as bread, but also to make wonderful quick snacks and rolls from it. And if you start listing how many have been invented simple recipes from it, you won’t remember everything at once. Holiday dishes with it are especially popular, so perhaps for some, this recipe will become a real lifesaver.

Therefore, I want to show you a recipe for thin Armenian lavash in a frying pan. Traditionally, it is baked in a special oven, but since this recipe is adapted for all housewives, I will cook these flatbreads in a frying pan. This recipe was sent by Elena, who often has such baked goods on her table.

Ingredients:

• Wheat flour – 350 g + 50 g for rolling
• Hot water – 200 ml.
• Vegetable oil – 2 tbsp
• Salt – 0.5 tsp

Quantity: 14 pcs.

How to cook pita bread at home in a frying pan

To make yeast-free homemade lavash, I prepare everything at once necessary products. I put the water on the fire because we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

Next, pour in 2 tablespoons of vegetable oil, preferably refined, and mix with a spatula.

Lastly, I pour in hot water and, continuing to stir, knead the dough. The water should be very hot, but not boiling water.

In order for the dough to become elastic, it must be kneaded for about 10 minutes. Do not add additional flour during the kneading process, as the indicated amount is sufficient. When kneading the dough, you need to stretch and wrap it, then it will be saturated with air and, in the end, it will turn out right. After time, it will not stick to your hands, will become elastic and will be easy to work with.

After which I wrap it in cling film and let it rest for 30 minutes. Its weight is about 540 grams.

Next, I divide the rested dough into equal pieces. I got 14 pieces, 40 grams each.

Then I roll each piece into a ball, press it down a little with my hand, put it on the board and cover it with a napkin.

And at this time, lightly sprinkle the work surface on which I will roll out the pita bread with flour. Then I begin to roll out the dough one piece at a time. Roll out very thinly, the thinner the better. To do this, you will have to make a little effort. For a more aesthetic appearance, you can cut the rolled out dough with a knife, making a beautiful circle out of it. To make this easier, you can use a plate of the desired diameter as a template. Since lavash is prepared quickly, it is better that you have several round pieces rolled out in advance. And to prevent them from chapping, I sprinkle them with a very small amount of flour, which I shake off before frying.

Meanwhile, I put the frying pan on the fire so that it warms up well. There is no need to pour oil into it, because we will bake it in a dry frying pan. When it is hot, I reduce the heat to medium and place the prepared dough piece on it. I bake it without adding oil, about 30 seconds on each side. But this is not the whole recipe for Armenian lavash. Now it is important that the resulting cakes do not become dry. To do this, I put it in a spray bottle drinking water and sprinkle it on each tortilla immediately after frying, on both sides, and then cover with a kitchen towel.

I put hot Armenian lavash in a pile on a board and cover it with a kitchen towel on top. As you can see, they turned out porous, thin and layered, which means that we did everything right. I can safely say that it tasted much better than I expected. Fried pita bread in a frying pan better than that what they sell in stores. After all, it happens that sometimes you buy it, but it crumbles or, on the contrary, is somehow rubbery, so making it yourself, in my opinion, is the ideal solution. It is perfect for forming various snacks, shawarma and much more. And some people eat it instead of bread, and for good reason, because it’s so tasty, and it doesn’t take long to prepare. It is best to store it in disposable plastic bags to prevent it from drying out. Try it too, I hope you like it. Bon appetit!

And today, to prepare thick pita bread, kefir-soda or even yeast kneading techniques are increasingly used, which allows you to get the most soft and fluffy bread at home.

Well, if you study the video of how real thin Armenian lavash is made, then such a kitchen will look more like a circus attraction! Women, throwing the cake from hand to hand, manage to bring the cake to the thinnest and most extensive state, after which, with the help of special pillows, they send the cake into a stone-clay oven.

It is quite difficult to repeat traditional technology at home without proper experience, so we will use the usual rolling pin for these purposes. Well, for the test you can choose the recipe that you like.

1. How to make classic lavash at home

Preparing thin pita bread involves maximally stretching the dough to a very thin state, which is why the kneading must be very plastic.

The easiest and best way is to knead the dough from flour and salt in boiling water with your own hands.

This mass turns out to be simply incredibly elastic, it does not tear, does not stick, and you can even roll it out until it becomes transparent.

Since traditionally Caucasian bread is cooked over a fire, it is more reasonable and more correct to use gas and the widest-bottomed frying pan, preferably cast iron and thick-walled, as a similar system at home.

Or you can make pita bread yourself in the oven, but the main thing here is to choose the right recipe with video and Your Cook is happy to help you with this:

2. Yeast method for making lavash at home

In cooking, yeast dough allows you to achieve the greatest airiness and fluffiness of bread. Undoubtedly, this skill of yeast mushrooms is not applicable to Armenian lavash, but Uzbek and Caucasian flatbreads will only gain from such kneading!

We offer you a selection of articles and step by step recipes with videos that will make it much easier for you to prepare pita bread at home:

3. How to bake pita bread in the oven

The technology for frying thin pita bread in the oven at home has some peculiarities. It's no secret that baked goods dry out slightly in the oven; it is to this factor that we owe the crispy crust. However, for thin pita bread such a prospect is deplorable, because in the end we will not get a soft thin flatbread, but a cracker!

To obtain optimal lavash of proper quality, immediately after baking, the finished cake should be sprinkled with water or thoroughly soaked in oil and wrapped in a damp cloth.

We stack each subsequent cake in a stack, and also wrap the final one in a damp towel. After cooling, the pita bread becomes flexible and soft. For storage, roll them up and put them in a plastic bag.

Well, for a more detailed study of the question of how to bake pita bread with the most delicious filling at home, we suggest studying our articles with detailed videos:

4. How to prepare dietary lavash at home

In the culinary environment there is a great variety of original and quick recipes dietary dishes using pita bread. However, not all diets allow products made from wheat flour in their menu.

Especially for you, we have prepared a selection of step-by-step and video recipes for preparing dietary pita bread at home in the oven and in a frying pan:

5. Layered pita bread at home

If you want to treat your household with fresh bread with an emphasis on its originality, then this recipe “How to make puff lavash” will be the most relevant for you! Preparing this delicious and very aromatic and tender flatbread couldn’t be easier.

1. From 500 g high-grade flour, warm water, 7 g dry yeast, ½ tbsp. salt and ½ tbsp. Add granulated sugar to form a soft, pliable dough. When kneading, you should also use ½ tbsp. sunflower oil. Leave the dough covered and warm for 1 hour before rising.
2. Meanwhile, prepare the ghee. 150 g butter Melt in a water bath and leave to cool slightly.
3. Roll out the risen dough into a thin layer and coat generously melted butter, after which we roll it into a fairly tight roll, and then wind the resulting sausage into a “snail”. Cover the “snail” with a napkin and leave for 10-15 minutes.
4. After a quarter of an hour, roll out the “snail” into a thin layer (5-7 mm) and bake the puff bread in a hot, dry frying pan until golden brown on one side, and then on the other side. Bubbles that appear during frying do not need to be pierced.

This pita bread turns out very aromatic, tender and crumbly!

How to store pita bread at home

The quality of the finished pita bread directly depends on its storage conditions. So, in open form the cake will quickly lose its elasticity and become dry and brittle, and following our rules, you can preserve the product for a long time!

1. Temperature is very important for the preservation of pita bread. 20-22 o C is optimal performance for storing pita bread.
2. It is best to pack thin bread in linen cloth and store it in a wooden bread bin. This will keep your baked goods fresh for much longer.
3. Lavash should not be stored next to strong-smelling foods, as it quickly absorbs foreign odors.
4. If you purchase slightly damp factory-made pita bread, it is better to store it in the refrigerator on the top shelf in a vacuum film.
5. You can increase the shelf life of Caucasian bread by using freezer. Wrap the pita bread in vacuum film and freeze. And if necessary, put the cake in the microwave and heat for 10 seconds.
6. A water bath or double boiler will also help to add freshness to lavash after long-term storage. In just 3 minutes, the pita bread will absorb steam and become soft again and suitable for any culinary purpose.

No one will argue that the national Caucasian bread, lavash, is incredibly appetizing and tasty, but few people know original recipe making this flatbread at home.

We hope that our selection of recipes will help you become a real expert in baking various pita breads!

“Let's eat bread” - this is what they say in Armenia when inviting you to have breakfast, lunch or dinner. The recipe for making Armenian lavash has its own characteristics.

Bread is truly a problem for many peoples, and Armenian lavash is no exception. The basis of the foundations, the beginning of the beginning - what is not cooked from lavash, today is no longer only in the Caucasus! With what pleasure, despite the many delicious dishes, we eat sandwiches with pita bread! How many snacks have been invented from it! Lavash cooking is varied, tasty, and loved in many cuisines. And there are so many recipes for lavash that it’s time to start collecting...

Armenian lavash is just a type of Armenian bread, the same as rural or matnakash. But in addition, it is a general name for all flour flatbreads baked in the ancient Caucasian country with an amazingly tasty and capricious culinary tradition.

Fortunately, you can prepare Armenian lavash at home, even if your kitchen is a thousand kilometers away from Armenia. And you can prepare it in the most authentic way possible - almost the way Armenian bakers prepare flatbreads. The difference is that we will have a regular oven, and not a special oven.

A little about baking Armenian lavash

Armenian lavash is shaped like an oblong pancake, up to 2 cm thick in the middle and up to 4 cm thick at the edges, almost a meter long and about 40 cm wide, it weighs about 450 grams. It has a bubbly surface and, due to this, an uneven color: it itself is pale, and the swellings are fried.

An interesting feature is that not yeast is used as leaven, but a piece of old dough, the so-called ttkhmore. The recipe for lavash is as follows: flour - 10 kg, water - 7-8 l, salt - 170-230 grams and old dough - 130-180 grams.

Lavash is baked in a tonir - a special oven (among Georgians, who also bake lavash, the oven is called “torne”). Before the flatbread gets baked, the dough is stretched and straightened on a seating pad, from which it is thrown into the oven. The process of “throwing” (literally) is very interesting: the baker hangs almost his entire body into the oven (which is deep, most often partially dug into the ground) and with a deft movement sticks the cake to the wall of the oven.

As can be seen from the traditional preparation of lavash, you need very heat for baking, so put it in the oven as high as possible. Well, we don’t have old dough, so we’ll just cook it with yeast (by the way, you can cook it without yeast at all).

Ingredients

• flour - 1 kg
• fresh yeast - 25 grams
• salt - 1 tbsp. spoon
• water - 2.5-3.5 glasses

Preparation

Dissolve yeast in warm water.



Sift flour into a large bowl, add salt and stir.



Make a well in the flour and pour in the diluted yeast.



Add water little by little and knead the dough.



At first you can do this directly in the bowl, and then, if the bowl is not spacious enough, transfer the contents to the work surface and continue kneading.



Knead for about 20 minutes. The dough should not stick to your hands and should not be tough. Place it back in the bowl, sprinkle with flour, cover with cling film, and place in a warm place (it should double in size).



Place on a floured surface.



Divide the pita dough into small balls and roll out thinly. You can give them an oval or round shape.



Bake on a baking sheet in an oven preheated to the highest possible temperature. You can bake pita bread over a fire in a cast-iron frying pan, turning it from one side to the other.

Place the finished tortillas in a bag until they become soft.

Other types and recipes of Armenian lavash

You can bake from the same dough rural bread And matnakash . For both, you need to place a bun on a baking sheet greased with vegetable oil, flatten it into a flat cake, thick for bread and thin for matnakash. Lubricate with water.

MATNAKASH. For matnakash, apply grooves around the circumference and in the middle.

Bake the products at 220 until golden brown for about 50 minutes.

RURAL BREAD. For the bread, make a hole in the middle.

This is how golden it turns out.

If you haven't baked Armenian lavash at home, you can't even imagine how the kitchen can smell!