Lavash fresh recipe. Armenian lavash in a pan

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

The bread of many peoples is really the head, and the Armenian lavash is no exception. The foundation of the foundations, the beginning of the beginnings - that they just don’t cook from lavash, today it’s not only in the Caucasus! With what pleasure, despite the many delicious dishes, we eat sandwiches with lavash! How many snacks from it invented! Lavash cooking is varied, tasty, loved in many cuisines. And there are so many recipes for pita bread that it’s time to start collecting ...

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

Fortunately, you can cook Armenian lavash at home, even if your kitchen is a thousand kilometers away from Armenia. And you can cook it in the most authentic way - almost the way Armenian bakers cook cakes. With the difference that we will have a conventional 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 along the edges, almost a meter long and about 40 cm wide, it weighs about 450 grams. It has a bubbly surface and an uneven color due to this: it is pale itself, and the swellings are fried.

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

They bake lavash in a tonir - a special oven (Georgians, who also bake lavash, call the oven "torne"). Before the cake gets on baking, the dough is stretched and straightened on a landing pillow, from which it is thrown into the oven. The process of “throwing” (literally) is very interesting: the baker hangs almost his whole body into the oven (and it is deep, most often partially dug into the ground) and with a deft movement sticks the cake to the wall of the oven.

As you can see from the traditional preparation of pita bread, a very high temperature is needed for baking, so set it in the oven to the maximum. Well, we don’t have the old dough, so we’ll just cook with yeast (by the way, you can cook without yeast at all).

Ingredients

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

How to cook Armenian lavash at home

Dissolve yeast in warm water.

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

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

Adding a little water, knead the dough.

At first, this can be done 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 20 minutes. The dough should not stick to your hands, should not be steep. Put it back in the bowl, sprinkle with flour, cover with cling film, put in heat (it should double in size).

Lay out on a floured surface.

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

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

Put the finished cakes in a bag so that they become soft.

Other types and recipes of Armenian lavash

From the same dough you can bake rural bread And matnakash . For both, you need to put 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 products at t 220 until golden brown for 50 minutes.

RURAL BREAD. Poke a hole in the middle for the bread.

That's how golden it turns out.

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

Lavash at home

There is not always a desire to eat traditional bread, so we recommend that you give preference to lavash. This is a symbol of Georgia, which you can cook yourself, thereby adding variety to your family's daily diet. Lavash at home, so you will not be able to cook. Therefore, we suggest that you use our fairly simple tips and try to repeat the taste - this is a famous dish.

Make your own lava at home

It should be noted that lavash is usually made using a technology that has been proven for centuries. It is baked from flour, and in order to make pita bread tasty, it is necessary to cook it on huge hot stones. It is worth noting that this dish exists independently, but very often it is one of the components of very tasty dishes. So, often people cook pita bread in order to later use it when making shawarma.

Making your own lavash

We invite you to make pita bread according to a traditional recipe and bake it in an ordinary kitchen of the 21st century. To make pita bread at home, you will need the following products to prepare it. The set of ingredients is very simple, the most difficult thing is the baking technology, but with our tips, you can easily cope with this task. So, in order to surprise your family and delight your guests, you will need 250 g of whey or water, at your discretion.

You need to buy flour, 500 g is enough for you, as well as a package of yeast. Yeast must be dry. It is very important. You will need 1 sachet. To make it easier for you to navigate, it is worth noting that one sachet contains 8 g of dry matter. Please note that in Asia this dish is often desalted. Therefore, the addition of salt and spices is up to you.

What to do with lavash dough

If you want to get a classic taste, it will be better if you do not add salt, after all. It is not difficult to cook pita bread at home, but you will need maximum attention and skill. The next stage, after acquiring all the necessary products, will be their preparation. You must thoroughly mix all the available ingredients and get a dense dough.

What to do with lavash dough

Moreover, the dough should be not only dense, but also elastic. This is a very important nuance. Then it is necessary to divide the test into equal parts. We recommend that you make small balls of each part, let the diameter of each ball be about 7 cm. Then leave the dough covered under a thin towel. This is necessary so that it can rise and acquire the required dimensions.

Cook at home like a pro

Do-it-yourself lavash recipe must be followed very precisely, only then you will be able to get the classic taste of lavash. After the dough has risen, you will need to knead each of the balls separately, and then form a cake from each of them, and its thickness should not exceed 5 mm. It is very important.

You can make the cake yourself if you use the fist of your hand to do so. Yes, it's very simple. To do this, you just have to roll out each of the balls as thin as possible, and then, using a hand bent into a fist, begin to stretch the cake, which must first be rolled out with a rolling pin as thin as possible. But do not overdo it so that it does not tear when pulling it with your fist.

Do-it-yourself homemade pita bread recipe provides for a certain baking technology. You can independently choose the technology of baking this dish. You can use a hot pot. If you don’t have such a device at home, then a familiar frying pan will do. Please note that you do not need fat for baking pita bread.

Therefore, this dish is considered to be dietary, and it is great for a diet. Each side of the pita should be baked for no more than 15 seconds. If you overdo it, then the taste of pita bread will be different. When the pita bread is cooked, it must be put for some time between two slightly moistened napkins. This is done so that the dish cannot dry out, and also so as not to lose in size. The coolness will not allow the pita bread to decrease in size.

Proper preparation depends on practice

After the dish has cooled, it can be eaten or used in other dishes. Lavash is often used as bread. This is a great replacement for this product. Lavash has less fat, and therefore this product is considered more acceptable for people who care about their health. Already a familiar dish in our country can be considered such a dish as shawarma in pita bread, her photo can be found at any diner.

Properly cook pita bread at home

This is a great way to eat on the go. But ask yourself if you know the quality of all the products that are used in the preparation of shawarma and whether the chef observes all hygiene rules when preparing it. You cannot be sure of the professionalism of the chef. Therefore, you can cook shawarma in pita bread yourself. This dish is very compact and therefore it will be very convenient to take it to work. You already know how to cook pita bread at home, now it's time to learn how to cook a dish from it.

To cook shawarma. You will need to bake pita bread first, and then purchase the following products. You will need to buy lamb or chicken. As a meat component, these ingredients are perfect. You also need to purchase mayonnaise and ketchup. These sauces can be prepared on your own, if you do not want to spend time on this, then buy them ready-made.

Lavash dough must be special

Shawarma is prepared with various additives. It can be mushrooms or corn. You will determine this according to your taste preferences. So that the dish does not seem overly saturated, it is necessary to include a sufficient amount of vegetables in it. Let it be cabbage and cucumber. Cucumber can be taken both fresh and pickled.

Bake shawarma in the oven

You can give shawarma a unique taste if you decide to make a marinade. To do this, you need to mix paprika, garlic and cinnamon, and then add nutmeg, all this should be supplemented with vinegar. After the marinade is ready, you can start cooking the meat. It is preferable to choose lamb.

Cooking lavash in the oven

It must be cut into narrow pieces and pour all this with a pre-prepared marinade. The meat should be marinated all night, In the morning it should be fried and baked in the oven. After that, finely chop the lamb and put it in pita bread. Top with additives, vegetables, and preferred sauces. Then just roll pita bread into a roll and enjoy the unique taste of shawarma.

You know how to bake pita bread yourself, to understand how it is done in Georgia, you can watch the video. Lavash is a symbol of traditional cuisine, which any housewife can cook. Bon appetit!

Video

The history of making Armenian lavash goes back several thousand years. Thin unleavened or thick slightly salty cakes are not only amazingly tasty, but also healthy. After all, they do not contain any synthetic additives and baking powder, only natural products and your magic hands that create this delicious dish!

Today, Armenian lavash is popular not only among the peoples of the Caucasus, but throughout the world. And this is not surprising. After all, it is tasty both on its own and as a basis for various dishes.

All products that are used to make Armenian lavash are simple and inexpensive, which means they are available to every housewife. Let's take a look at how to quickly and easily cook Armenian lavash at home.

Thin Armenian lavash at home - recipe

Ingredients:

• wheat flour - 2 tbsp.;
• water - 0.5 tbsp.;
• egg - 1 pc.;
• salt - 0.5 tsp.

Cooking

How to cook Armenian lavash? Break the egg into a bowl, add salt and beat well. Then pour in a little boiled water, gradually add flour and knead a homogeneous elastic dough for Armenian lavash. Next, cover it with a towel and let it brew for about 40 minutes. After we cut the dough into small pieces, roll each into a thin layer and bake in a pan on both sides for 2 minutes. We immediately transfer the finished pita bread to a plastic bag and leave it for 5 minutes, otherwise it will become brittle and dry.

Recipe for thin Armenian lavash

Ingredients:

• flour - 2.5 tbsp.;
• dry yeast - 1 teaspoon;
• vegetable oil - 1 tbsp. spoon;
• water - 1 tbsp.;
• sugar - 1 teaspoon;
• salt - a pinch.

Cooking

How to bake Armenian lavash? Pour water into a small saucepan and heat over low heat to a temperature of about 45 °. Sift the flour carefully through a sieve. We dissolve dry yeast in warm water, add sugar, vegetable oil, sifted flour and a little salt. Mix everything thoroughly and knead a smooth and elastic dough. After that, cover it with a towel and leave for 1 hour in a warm place.

Then knead the dough well and cut into 10 pieces. Each roll into thin cakes and bake in a dry preheated pan for 15 seconds on each side. We put the finished pita bread in a pile on a tray and cover with a kitchen towel. When the Armenian bread has completely cooled down, we transfer it to a clean bag and store it in this form in the refrigerator.

From ready-made pita bread, you can cook a wide variety of snacks, rolls, puff cakes. It is also a great substitute for regular bread. You can also simply dip pieces of pita bread in melted butter or jam and drink hot tea. It's insanely delicious!

Recipe for thick Armenian lavash

Ingredients:

• wheat flour - 1 kg;
• yeast - 80 g;
• water - 600 ml;
• sugar - 1 teaspoon;
• olive oil - 2 teaspoons;
• egg - 1 pc.;
• vegetable oil.

Cooking

How to make Armenian lavash? Sift flour and mix with salt. Dissolve yeast in warm water, add flour and knead soft and elastic dough. Cover it with a towel and leave it for 20 minutes in a warm place. Then knead the dough well, cut into 5 equal parts and roll each into a small and thick cake. Mix eggs with sugar and olive oil. We spread the cakes on a baking sheet, grease with the prepared egg mixture and send to the preheated oven. We bake pita bread for about 7 minutes at a temperature of 180 ° C. Then take it out of the oven and sprinkle with water. Bon appetit!

You will need:

Lavash for shawarma is a very thin unleavened cake, which in the East is cooked in a tandoor, and we will use a simple frying pan or oven. Flour must be sifted. The dough can be made with or without yeast. In the first case, he needs to stand for at least an hour, in the second - 20-30 minutes. After such a “rest”, the gluten will swell well, and the mass will become more pliable when rolled out.

The consistency of the yeast dough should be airy, soft, and the yeast-free dough should be cool, but elastic, it is kneaded until the stickiness disappears.

Finished products are stored in plastic bags for about 4 days.

Choose a pita recipe of your choice, and you already know how shawarma is prepared at home.

yeast

To prepare, take:

• Serum (can be replaced with water) 250 g
• Flour 500 g
• Dry yeast 8 g

Mix flour and yeast, add a pinch of salt, pour in preheated liquid and knead thoroughly.

Divide the mass into several parts. Each of them must be rolled into a ball with a diameter of 5 cm, put in a clean bowl, cover and leave to rise for 40 minutes.

Yeast-free

The original recipe does not contain yeast, but this option requires certain skills. Required:

• Warm water or serum 1 glass
• Flour 3 cups
• Salt ½ teaspoon

Heat the water so that it is warm, add salt and gradually pour in the flour, while mixing everything with your hands.
The consistency should be thick and plastic. To prevent the dough from tearing when rolling, maximum elasticity should be achieved at this stage.

Set aside the resulting workpiece to infuse for 20 minutes.

Simple

You can make pita bread at home with a recipe that contains sunflower oil, which gives additional elasticity. The following products are required:

• Flour 3 tbsp.
• Oil 2 tbsp. l
• Water 1 tbsp.
• Yeast 5 g
• Salt 1/2 tsp
• Sugar 1/2 tsp

Heat water, add sugar and yeast to it. Slowly pour this mixture into the flour, oil and knead until you get a soft dough that does not stick to your hands. Then leave everything to infuse for 20 minutes in a warm place under a towel.

Armenian

Thin Armenian Lavash is very easy to wrap and cook without yeast.

• Flour 4 tbsp.
• Water 330 ml
• Grows. oil 2 tbsp. l.
• Egg 1 pc.
• Vodka 1 tbsp. l.
• Salt 1 tsp

Bring water with salt and oil to a boil.

In the sifted flour, beat the egg, give vodka, mix. Then gradually pour in hot water, stirring all the time. Knead with your hands so that the mass is well behind the hands. Put in a bag and leave for at least an hour. During this period, you need to get it once and knead it.
After the dough has rested, divide it into egg-sized portions and swirl it thinly.

Jewish

Prepared from the simplest set of products:

• Flour 3 tbsp.
• Water 1 tbsp.
• Salt 1/2 tsp

If you are afraid that it will not work out thinly, you can add 2 tablespoons of vegetable oil.

Knead flour with salt with hot water and let stand for a while.

cheesy

We will not limit ourselves to classic recipes, because there are many variations of pita bread. Try to cook delicious, tender cakes based on hard cheese.

• Flour 1 tbsp.
• Water 1/2 tbsp.
• Yeast 10 g
• Grated cheese 80 g
• Butter 50 g
• Salt 1/2 tsp
• Sugar 1 tsp

Dissolve yeast in warm water with sugar and salt. Add soft or melted butter, cheese, flour, knead the dough and let it rise. Then divide into parts, cover with a towel and leave for 10 minutes.
On a floured table, roll out into a layer no more than 2-3 mm thick.

Lavash turns out to be very cheesy, they can be used not only for shawarma, but also for rolls, burritos or as an independent dish.

tomato

Another unusual version of pita bread with tomato juice and spices.

• Flour 0.5 kg
• Tomato juice 1 tbsp.
• Yeast 10 g
• Salt
• Spices any

Salt the juice, add spices (black and red pepper, dry herbs, etc. at your request). Add dry yeast, stir until dissolved. Then give flour, knead and put in a warm place to grow.

Punch down, divide into balls and leave for another 10 minutes. Roll out as thin as possible.

Both in taste and in appearance it differs from the more subtle Armenian counterpart. Georgian lavash is, of course, about him! This national dish is a kind of hallmark of the Caucasus. Skillfully cooked, Georgian lavash turns out to be lush and thick, with a crispy crust and fragrant crumb. Shall we try?

How to cook according to the rules?

Proper Georgian lavash is baked in an oven called "tone". This special kiln is a huge clay pot lined with bricks and tilted at an angle of about thirty degrees. Tone is usually melted with sawdust. In the process of cooking, the fire is constantly maintained. Lavash, fashioned from dough, is located (sticks) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, it is necessary to constantly sprinkle the prepared pita bread with water. A real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, wine. So that the bread does not become weathered, it is wrapped in a towel - this way it lasts longer. Lavash in Georgian can also be used as a base for other dishes. For example, bake with meat or cheese filling - it will be even tastier! By the way, some Georgians consider the very word "lavash" to be Armenian and prefer to call the national cakes "puri" (tonis puri), which means "bread" in Georgian.

Georgian lavash at home

Of course, it is best to build a tane oven for dishes in the courtyard of a private house. But if you live in a high-rise building, don't be discouraged: good bread can be made in the oven and in an electric mini-bakery. You just need to knead the dough correctly and choose the temperature and baking mode.

Georgian lavash: cooking recipe

In order to knead the dough, we take half a kilogram of flour, about half a glass of water, 30 grams of fresh yeast, salt, sugar.

We dissolve the yeast in warm water, add a little flour and sugar, let it stand to come up. mix it with salt and yeast. Knead a homogeneous dough (as for pies). Cover the dough with a kitchen towel and leave to rise for half an hour. We heat the oven to 220 degrees. Sprinkle the baking sheet with flour. We roll out cakes of a characteristic shape from the dough, put them on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Sprinkle hot pita bread with water, wrap it in a towel so that it sweats a little and becomes soft.

With cornmeal

How to cook Georgian lavash with and egg? We need: a kilogram of wheat flour, five large spoons of corn, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.

Georgian pita bread (the recipe is in front of you) we start cooking by sifting flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water, let it stand for a while. Combine yeast and flour. Knead soft dough. We put it in a warm place for half an hour. In the meantime, preheat the oven well, grease the baking sheets with oil. We form cakes, lightly rolling them in cornmeal, flatten to the required size (they turn out to be oblong and thick enough). Beat the egg with vegetable oil (it is better to take olive oil) and sugar. Lubricate the pita bread with the resulting mixture. Put on a baking sheet in the oven. Cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle pita bread with water several times during cooking. This will make the crust crispy but not hard.

ancient recipe

How to cook Georgian pita bread (recipe without yeast)? Ancient Georgian cakes were prepared, of course, without the use of this product. Like no eggs. We used the so-called old dough as a starter, which remained from previous batches and turned sour. His something bakers and added to the new, just cooked. So, nothing but flour, salt and water! All the piquancy lies precisely in the method of cooking in a special oven tane (or tone).

Madauri

This variety of Georgian lavash is an oblong flatbread with a ruddy, golden hue. On one side, the cake is round and thickened. On the other hand, it is thin and pointed. When preparing the dough, no yeast is used: only flour, salt and water. This type of pita bread is baked very quickly (three to four minutes). Variants of Madauri are found in various parts of Georgia. You can use eggs and vegetable oil. A flatbread with butter, sour cream, herbs, and cheese is used.

Khachapuri

This word can be translated literally: "curd bread." There is no uniformity in the preparation of this dish. Mingrelian - round, covered on top Adjarian - in the shape of a boat, filled with eggs on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used, cooked on yogurt or kefir (where the yeast is replaced by a lactic acid product). Khachapuri is fried in a pan or baked in the oven.

Shoti-lavash

To prepare it, you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoonful of honey (you can use molasses), salt, olive oil.

Dissolve molasses with yeast in warm water. Add two large spoons of flour and set aside in a warm place for 15 minutes. Combine flour with salt and mix with molasses and yeast. Set aside again for 10 minutes. Knead the dough with olive oil. When the dough has approximately doubled in volume, form small loaves by rolling them in the air and stretching the edges. Place on a baking sheet lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Sprinkle lightly with flour before use. You can eat instead of regular bread with cheese, milk, butter.

Try to cook this delicious Georgian bread with or without filling according to one of the above recipes - and you will surely remain a fan of Caucasian cuisine forever! Bon appetit everyone!