Armenian lavash at home

Fragrant and appetizing Armenian lavash is bread with a very long shelf life. When dry, it does not deteriorate during the year. At the same time, at any time it is enough just to moisten it with water and it will restore its original taste and elasticity.

Lavash is a national landmark of Armenia

In Armenia, when inviting to the table, they say “go eat bread”. Lavash has been an integral part of the Armenian feast for the third millennium. It is indispensable in many recipes of national cuisine. Taken from the fire, hot meat of khorovats (barbecue) is wrapped in lavash so that the bread cakes absorb the meat juices and the aroma of the fire. Lavash is served with hash, covering the plate with it so that the broth does not cool down. Fresh herbs and cheese are wrapped in soft cakes. Such a dietary roll - durum - is the most popular breakfast and aperitif in Armenia.

Lavash is baked in special ovens dug in the ground and smeared with clay - tonirs. The oldest woman in the family is trusted to knead the dough. Nearby, on a special, low table, the daughter-in-law must roll out a cake. Then, in order to finally stretch the dough, it is tossed several times in a circular motion in the hands. Next, raw lavash is passed to the mother-in-law, who sits at the tonir. She quickly stretches the dough onto a special pillow. Then, bending down into a well-heated tonir, the woman sticks lavash to its walls. After 30 seconds, the toasted bread is pulled out with a long iron hook. Usually several dozens of pita breads are baked at once, stacked in piles and stored in a dry room for several months. It is noteworthy that at each stage of preparation, the Armenian lavash is overshadowed with a cross.

Armenian bread cakes on our table

Today, lavash is known far beyond the borders of Armenia. It is often used to make rolls, pizza rolls and shawarma that have become very popular lately, they replace pancakes and thin dough. Chips are made from pita bread. Such bread cakes are ideal for dietary and baby food, suitable for a lenten menu.

That is why it is worth preparing Armenian lavash at home, on your own. All you need is three very simple ingredients. No yeast. The dough is kneaded very quickly and then baked in a skillet in just 1 minute.

Ingredients

• flour 160 g
• boiling water 75 ml
• salt 1 tsp

Recipe for making Armenian lavash at home

1. 
   For pita bread, it is best to use flour of the highest and first grade mixed in equal proportions. However, only one type of flour can be used. First, the sourdough is prepared. For her, you need to mix 3 tbsp. l. flour and 2 tbsp. l. boiling water.
2. 
   Stir and leave warm until small bubbles appear.
3. 
   Then put the leaven into the sifted flour with salt.
4. 
   Knead the dough with your hands or with a mixer, adding boiling water one spoon at a time.
5. 
   You should get a dense, elastic, elastic dough. You need to knead for 15-20 minutes so that the gluten of the flour is well activated. Leave the dough for 30 minutes to rest.
6. 
   Then put it on a floured table.
7. 
   Divide into 7-8 parts.
8. 
   Roll out a thin round-shaped cake with a diameter of 20 cm from each part. If you have the appropriate skills, you can stretch the dough to the desired thickness by tossing it on your hands.
9. 
   Shake off any remaining flour. Roll out all the cakes and only after that proceed to the next step.
10. 
    Heat a dry heavy-bottomed skillet over medium heat. Put a cake on it and wait 30 seconds. Lavash will begin to bubble and swell.
11. 
    Then turn the cake over and brown on the other side.
12. 
    Hot pita bread dries quickly in the air. To keep it soft, each cake should be generously sprinkled with water and covered with a damp towel.
13. Cooled Armenian lavash can be packed in a plastic bag and stored at room temperature for 3-4 days or in the refrigerator for 3-4 weeks. To prevent the bread cakes from getting moldy in the package, you need to make several holes for ventilation.