Cooking Armenian lavash at home. Making lavash at home: real Caucasian bread

To make it very thin, like a store? Many people ask this question. There are many recipes, but the product does not turn out so thin.

What is lavash?

Let's start in order. It's thin bannock, which is traditional dish Caucasus. It is baked in an oven called tandoor. You don’t have such an oven in your apartment, but you can use a regular stove and a frying pan. For its preparation, only three components are used: flour, water and salt. If desired, just before cooking, it can be sprinkled with poppy seeds or sesame seeds. Professionally prepared pita bread can be stored for up to 6 months, and it must be sprinkled with water before use.

Lavash at home

Consider at home using yeast. For this we need the following ingredients: 180 ml warm water, 500 grams of sifted flour (or a little more), 1/2 spoon (tea) of granulated sugar, 1 spoon (tea) of salt, 1 spoon (table) of vegetable oil, 1 spoon (tea) of yeast.

Cooking:

1. Dissolve the yeast in water, add vegetable oil, salt, granulated sugar. Gradually add flour and get elastic dough. Knead for at least 2 minutes.

2. Lubricate the bowl with vegetable oil, shift the dough, cover it with a napkin and “forget” about it for 1 hour (you can set an alarm).

3. After an hour, the dough must be kneaded, divided into 10 parts, covered with a film and let lie down for another 5 minutes.

4. Take the largest frying pan in the house and heat it up (dry).

5. Sprinkle flour on the table. Take one piece and roll out a thin layer 1 mm thick. From this ideal soft dough without the hassle, even novice cooks will get pita bread.

6. Gently transfer the cake to the pan. The oven is very fast, literally seconds on each side.

7. Put the finished pita bread on a plate and immediately cover with a napkin. Store after cooling plastic bag. With this recipe, you will get thin pita bread at home. It is not subject to long-term storage.

The second recipe for making pita bread

You can make pita bread at home without using yeast. This recipe is close to the classic. For it we need following products: 130 ml of boiling water, 1/2 tablespoon of salt, 400 grams of flour, 2 tablespoons (tablespoons) of vegetable oil.

Sift flour. Dissolve salt in boiling water and add vegetable oil there. Knead the dough and roll out thin cakes. Bake in the same way as in the previous recipe.

Having prepared pita bread at home, wrap various fillings in it. They can be very diverse: braised cabbage; mushrooms with onions; crab sticks with egg, herbs and mayonnaise; cottage cheese with herbs; chicken with vegetables and more. At the same time, lavash is impregnated and acquires amazing taste. With it, you can diversify your diet. He will always save if there is no bread in the house, since it can be baked quite quickly. Making pita bread at home is very simple. Good luck!

Calories: Not specified
Cooking time: Not indicated

Store-bought bread, pita bread and other pastries can never be compared with the home-made version of its preparation. In addition to the main advantages - quality and taste, there are many others, for example, the price home baking turns out much less. Today we will tell you how amazingly easy and fast you can cook homemade lavash For dinner. Such pita bread can also be stuffed all kinds of salads, vegetables, meat products, cheeses, can be done, . If you have never baked pita bread and bread in your life, don’t let a drop of doubt overcome you, you will succeed one hundred percent, since the process is easy, and even a novice cook can handle it. Well, our recipe with a photo will tell you in detail how homemade pita bread is prepared without yeast in a pan.

Flour - 180-185 g,
- water - 100 ml,
- salt - a pinch,
- sunflower / olive oil - 2.5 ml.

Recipe with photo step by step:

We prepare a kitchen scale, measure exactly 180 grams in them wheat flour, 5 grams we take in reserve. We will also need the smallest sieve and a deep bowl - we sift the flour through a sieve, saturate it with oxygen and remove unnecessary lumps that we may come across, it is better to do this twice.




We throw a small pinch of salt into the sifted flour, also pour in a little oil, olive or ordinary sunflower will do. Mix lightly. In parallel, put a kettle with clean filtered water on the stove, boil.




We measure exactly one hundred grams boiling water, pour it into a bowl of flour, start mixing with a spoon so as not to burn your palms. After 7-10 seconds, the base will cool down a little, you can continue kneading with your hands. We usually knead the dough, as usual, pushing it away from us with the back of the hand.




After about a few minutes, we get great dough– smooth, elastic, not a bit sticky to the hands.






Put a lump of dough in a bowl, cover with foil or clean plastic bag, set aside for half an hour, give time to rest. While the dough is resting, you can come up with any filling and quickly cook it.




After half an hour, remove the bag, divide the ball of dough into parts.




We take a rolling pin, roll each blank into a thin layer, the dough is very pleasant, when rolling it does not even require additional flour. Simultaneously with rolling, put a dry clean frying pan on the stove, warm it up.




We put pita bread in turn on hot pan, fry on both sides for 15-20 seconds.






Ready-made pita bread, spray directly from the pan with a spray bottle clean water, or cover the pita bread with a towel soaked in cool water.




Ready-made homemade pita bread is elastic and pliable to twist.




Serve to the table with various fillings and sauces.




Enjoy your meal!

1. Pour flour into a mixing bowl. Add salt and stir.

2. Pour into the flour vegetable oil.

3. Then add hot drinking water.

4. Start kneading the dough. You need to do this with your hands. At first, it may seem to you that the dough is very tight, and little water has been added. But do not pour in additional water, continue to knead the dough.

5. After 5 minutes, you will have an elastic “bun” dough.

6. Wrap it in plastic wrap and leave to rest for 30 minutes. During this time, while the dough settles, it will become elastic and it will be easier to roll it out.

7. Then remove the dough from the package and divide into four parts.

8. Roll out the dough with a rolling pin into a thin layer about 2-3 mm thick.

9. Hang the sheets on the glass so that it does not shrink, but on the contrary, the edges hang down. In the meantime, work on the rest of the pieces.

10. Place the pan on the stove and heat. Don't oil it. Then put a sheet of pita bread and fry over medium heat for about 2 minutes on each side. When on the surface you see that the dough is puffed up with bubbles, turn it over to reverse side. The most important thing is to choose desired temperature, otherwise on too big fire, cakes will burn instantly, on a weak one - there will be no bubbles. Therefore, if the first cake does not turn out to be very beautiful, do not be discouraged. After all, the first pancake is always “lumpy”.

11. To prevent pita bread from becoming hard and hard, shift each sheet with a towel soaked in water and well wrung out: towel-lavash-towel-lavash, etc.

12. Soak pita bread under a damp cloth for about 15 minutes and can be used for cooking all kinds of dishes and snacks.

See also a video recipe on how to cook thin pita bread at home.

Delicious, alluring, melting in your mouth shawarma, you just want to cook it at home. But not every adherent of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated, all manipulations are carried out at home from the available components. Today we will present you recipes for cheese, mustard, Armenian, tomato, yeast, yeast-free and other variations of pita bread. Try and enjoy!

Lavash for shawarma: "classic"

• yeast - 7 gr.
• flour - 720 gr.
• granulated sugar, salt - 8 gr.
• water - 240 ml.
• vegetable oil - 50 ml.

We will first describe how the base (dough) is prepared, and below we will indicate exactly how to bake pita bread.

1. So, we combine warm filtered water with granulated sugar and salt, we introduce yeast.

2. Sift the flour into a container, pour in the previously prepared water mixture and oil, stir at the same time.

3. When the mass is thick and homogeneous, not sticking to the hands, it must be covered with a cotton towel and left to "reach" for a third of an hour. Then you can start baking.

Lavash for shawarma without yeast

• flour - 720 gr.
• water (can be replaced with whey) - 240 ml.
• salt - 8 gr.

1. If water is used, it must be preheated to 35 degrees. Bring whey to room temperature.

2. Mix the liquid with salt, add the flour sifted several times in small portions. Stir.

3. The final dough should not tear, because it will need to be stretched a lot before baking. Kneading is carried out until an elastic base is obtained.

4. Making a cake without yeast is easy, as well as making pita bread for shawarma according to the classic scheme. After kneading, let the workpiece stand at home for about half an hour.

Lavash with yeast

• flour (sift) - 480 gr.
• yeast - 7 gr.
• whey - 230 ml.

1. Combine the yeast with flour, add a pinch of salt. Warm up the whey in advance, pour it into the bulk ingredients.

2. Knead, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and pinpoint 45 minutes.

Cheese lavash for shawarma

• cheese hard grade(grate) - 90 gr.
• flour - 240 gr.
• granulated sugar - 15 gr.
• butter - 60 gr.
• water - 130 ml.
• yeast - 9-10 gr.
• salt - 7 gr.

1. First, combine the heated water according to the recipe with granulated sugar and yeast. Pour salt, cheese chips, flour sifted 2-3 times. Melt the butter and put it in here.

2. Mix the ingredients until smooth, then divide into several equal parts. It is better to distribute immediately into balls of 5 cm in diameter.

3. Spot 10-15 minutes. Then punch down again, start rolling out the cakes and further baking (we will describe the technology below).

Armenian lavash with vodka

• eggs - 1 pc.
• flour - 950 gr.
• sunflower oil - 50 ml.
• salt - 10 gr.
• water - 300-320 ml.
• vodka - 25 ml.

This recipe is suitable for those who do not know how to make real Armenian shawarma lavash. In professional bakeries and at home, it is traditionally baked from vodka dough.

1. Mix oil with salt, pour this mixture into water. Put the saucepan on the stove, bring to the first bubbles.

2. Separately, sift the flour mixture several times, make a well in the mass and break the egg into it. Pour in the vodka, stir until smooth without lumps.

3. Now slowly pour the composition from the saucepan into the flour base. Stir at the same time. When the mass has partially cooled, knead with your hands.

4. Roll up the ball, wrap it in a film and detect 1.5 hours. During this period, the dough must be kneaded 1 time.

5. When the set time comes to an end, divide the entire volume into balls the size of egg. Roll out, get ready to bake.

Lavash with tomato juice

• yeast - 8 gr.
• flour - 450 gr.
• tomato juice - 200 ml.
• spices - to taste

1. If the juice is not salty, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add the flour in small portions.

2. Stir the contents, leave warm for half an hour. Then crush in flour, divide into several parts the size of a tennis ball. Cover, detect another quarter of an hour and roll it out.

Mustard pita for shawarma

• mustard - 30 gr.
• flour - 250 gr.
• vegetable oil - 50 ml.
• water - 240 ml.
• salt, dried herbs- at your discretion

Since making pita bread for shawarma is quite easy, follow simple instructions at home.

1. Dilute mustard, a pinch of salt and oil in water. Send a homogeneous mass to the fire, wait for it to boil. With the first appearance of bubbles, pour the liquid into a bowl of flour.

2. Thoroughly mix the components and wait for cooling. After that, feel free to roll out the dough as thin as possible. As a result, you will get a cake, which remains only to bake.

Lavash baking technology for shawarma

1. Divide ready dough on portioned pieces. Roll out blanks in thin cakes. During this manipulation, do not forget to generously sprinkle the dough with flour. The thickness of the cake should be about 2 mm.

3. Be sure to spray the finished pita bread with water from a spray bottle or cover with wet gauze. Thus, the cakes will remain soft. As soon as the pita bread has cooled, put it in a bag so that it does not dry out.

Having studied all the recipes and familiarized yourself with the baking technology, it is easy to understand how to make pita bread. This flatbread is ideal for shawarma and other rolls at home.

There are many recipes for making pita bread at home. But how to make pita bread soft, elastic, and so that the sauce does not leak out if you want to make shawarma from it? This pita bread recipe is perfect for making homemade shawarma.

So, to prepare pita bread for shawarma at home, we need the products on the list - as you can see, the simplest ones are always at hand. I prefer to weigh the ingredients for baking on a kitchen scale, then the result is perfect.

Boil the kettle. Sift flour, add any vegetable oil and salt. Pour in hot water. Knead the dough first with a fork or spoon.

When the flour is completely mixed with water, remove the fork and start kneading the dough with your hand, it will still be very warm, but no longer hot.

The dough will be very soft and elastic, not sticky to your hands.

cover the dough cling film and leave for 30 minutes.

After 30 minutes, remove the film and you can work with the dough.

Divide the dough into 6-7 or 8 parts, depending on the diameter of the pan. I repeat, the dough will be elastic, very pleasant to work with, like plasticine.

Rolling out the dough is easy, you don't even need to add flour when rolling out. I rolled it out on a kitchen work surface. The thickness of the dough should be 1.5 mm.

Heat up the pan. Put the dough on a hot frying pan and bake pita bread for a few minutes on each side. As soon as bubbles appear on the surface of the dough, the pita bread can be turned over.

Put the finished pita bread on a wooden board, sprinkle with water from a spray bottle. Cover with a clean linen towel. Do the same with all the cakes. Leave under a towel to cool completely.

Store the finished cooled pita bread in a plastic bag so that it does not get stale.

The home-cooked pita bread for shawarma was a success. Enjoy!