How to make lavash at home - the secrets of thin lavash. Georgian lavash: homemade recipe

17.10.2019

In our house, lavash is a big favorite. This is such a “magic wand” - wrap the most different fillings and any snack is ready. A lavash roll will decorate any festive table. IN home conditions do large sheets It is impossible to make Armenian lavash; special devices are needed for this. But every housewife can bake in a frying pan.

There are many recipes for making lavash; I use yeast-free lavash. It’s not at all difficult to prepare it at home. To do this, pour flour into a deep bowl. Be sure to sift the flour. We take hot water and dilute salt in it.

Make a well in the flour and add water, gradually stirring the flour.

Then dump the dough from the bowl onto a cutting board or table and knead the dough.

Knead the dough for seven to ten minutes until it becomes elastic and smooth. While kneading the dough, we stretch it slightly along the board and, as it were, wrap air in it, which then produces a lot of bubbles in the finished pita bread when baking. Place the finished, well-kneaded dough in a plastic bag, you can wrap it in cling film or cover it with an inverted bowl. Leave it like this for half an hour so that the dough, as they say, rests. After this, the dough rolls out easily.

After half an hour, make a sausage out of the dough and divide it into equal pieces approximately the size of a chicken egg. Cover them with a towel to prevent them from airing.

Roll out the flatbread thinner to the size of your pan.

Bake in a well-heated frying pan for two minutes on each side without oil.

Do not overdry so that the pita bread turns out soft and does not break when folded. Place the finished Armenian lavash on a dish, be sure to lightly sprinkle with drinking water and cover with a clean towel. We bake the rest of the pita bread in the same way. For storage, we put the finished pita breads in a plastic bag, as they can dry out quickly. I usually make a big batch at once and then store them in the freezer.

Bon appetit!

It differs both in taste and appearance from its thinner Armenian counterpart. Georgian lavash - we are, of course, talking about it! This National dish is unique business card Caucasus. Skillfully prepared, Georgian lavash turns out fluffy and thick, with a crispy crust and aromatic crumb. Shall we try?

How to cook according to the rules?

Proper Georgian lavash is baked in an oven called “tone”. This special oven consists of a huge clay pot, lined with bricks and positioned obliquely at an angle of approximately thirty degrees. Tone is usually melted with sawdust. During the cooking process, the fire is constantly maintained. Lavash made from dough is placed (stuck) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, you need to constantly sprinkle the prepared pita bread with water. Real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, and wine. To prevent the bread from weathering, wrap it in a towel - this way it lasts longer. Georgian-style lavash 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 word “lavash” itself to be Armenian and prefer to call the national flatbread “puri” (tonis puri), which means “bread” in Georgian.

Homemade Georgian lavash

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

Georgian lavash: recipe

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

Dissolve the yeast in warm water, add a little flour and sugar, let it sit until it rises. mix it with salt and yeast. Knead a homogeneous dough (like for pies). Cover the dough with a kitchen towel and leave to rise for half an hour. Preheat the oven to 220 degrees. Sprinkle a baking sheet with flour. Roll out the dough into characteristic shapes, place on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Sprinkle the hot pita bread with water and 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 will need: a kilogram of wheat flour, five large spoons of corn flour, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.

We start preparing Georgian lavash (the recipe is in front of you) by sifting the flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water and let it sit for a while. Combine yeast and flour. Knead soft dough. Place it in a warm place for half an hour. Meanwhile, preheat the oven thoroughly and grease the baking sheets with oil. We form the cakes, lightly rolling them in corn flour, flatten them to the required size (they turn out oblong and quite thick). Beat the egg with vegetable oil (preferably olive oil) and sugar. Grease the pita bread with the resulting mixture. Place on a baking sheet in the oven. The cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle the pita bread with water several times during cooking. This will make the crust crispy but not hard.

Ancient recipe

How to cook Georgian lavash (recipe without yeast)? Ancient Georgian flatbreads were prepared, of course, without the use of this product. Same as without eggs. They used the so-called old dough as leaven, which remained from previous batches and soured. This is what the bakers added to the new, freshly prepared one. So, nothing but flour, salt and water! All the piquancy lies in the method of cooking in a special tane (or tone) oven.

Madauri

This type of Georgian lavash is an oblong flatbread of a ruddy, golden hue. On one side the cake is round and thick. 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 bakes very quickly (three to four minutes). Madauri variants are found in various areas of Georgia. You can use eggs and vegetable oil. The flatbread is eaten with butter, sour cream, herbs, and cheese.

Khachapuri

This word can be translated literally: “curd bread.” There is no uniformity in the preparation of this dish. Megrelian - round, covered with top Adjarian - boat-shaped, filled with egg on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used prepared with matsoni or kefir (where yeast is replaced with a lactic acid product). Khachapuri is fried in a frying 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 (or molasses), salt, olive oil.

Dissolve the 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 pulling out the edges. Place on a baking tray lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Before eating, lightly sprinkle the pita bread with flour. You can eat it with cheese, milk, butter instead of regular bread.

Try making 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!

Today I have for you, Armenian lavash and its detailed recipe for preparing it 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. And if you start listing how many have been invented simple recipes from it, you won’t remember everything at once. Particularly popular holiday dishes with it, so perhaps for someone, 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 it yeast-free homemade lavash, I immediately prepare all the 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 fill a spray bottle with drinking water and sprinkle it on each flatbread immediately after frying, on both sides, and then cover it 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!

The taste of golden-brown lavash is appreciated in many parts of the world. A ruddy fluffy flatbread replaces bread. It is served with meat, vegetables, and eaten as an independent dish. The hot flatbread is especially tasty when served hot. Restaurants of Georgian and Caucasian cuisine have made this bread the calling card of their establishments. As they say, as many hands as there are so many recipes. Every baker and cook brings his own twist to the preparation of lavash, but today we will try to understand the basics of the recipe.

Preparing lavash, at first glance, is not at all difficult. For this, traditionally only flour, water and salt are used. Do not confuse thick, soft Georgian flatbread with thin Armenian lavash. Georgian bread has several names and varieties. “Puri” is a fluffy round flatbread. “Madauri” is a round-shaped bread with an elongated pointed end.

Bread is baked in large clay ovens called tone, which are more like wells. A fire is lit below, which heats up the walls of the round oven. Raw cakes are molded onto hot clay. They bake quickly. There is an art to sticking a raw cake to the vertical hot wall of the oven, and then removing the baked bread without dropping it. Due to the high, uniform temperature, the bread bakes quickly without having time to dry out. Place the finished cakes under a clean cloth to keep them soft.

Homemade Georgian lavash

In a modern kitchen, it is impossible to follow all the rules for preparing Georgian bread, but in the oven or bread maker it will turn out no less tasty and aromatic.

Several recipes for making lavash at home:

Lavash from bread machine dough

Required Products:

0.5 kg of wheat flour;
half a glass of kefir;
glass of water;
1 tsp salt without top and the same amount of pomegranate juice.

Preparation:

It is impossible to bake a flatbread in an electric appliance, but it will help us prepare bread dough.

To knead, pour kefir into a container, add flour, and add all ingredients.
We start the “dough” mode and wait for the readiness signal.
We remove the resulting mass from the bowl, divide it into three equal parts and roll them into balls.
Let the dough rest for 20-30 minutes under a damp towel.
Then we roll each bun into a rounded layer 2-3 cm thick.
Place the pieces on the sheet and let them stand for another fifteen minutes. Despite the fact that the composition does not include yeast, the dough becomes fluffy.
Fry the tortillas in a very hot oven for 15 minutes.

Cooking pita bread in the oven

Any housewife who at least occasionally sets yeast dough. Homebaked bread will replace store-bought loaves, and your household will not want any other baked goods. To knead the dough you will need the following list of products:

Premium wheat flour – 0.5 kg;
Clean drinking water - half a glass;
Baker's yeast – 25 g;
Sugar and salt - 1 tsp each;
Deodorized vegetable oil – 3 tbsp.

Step-by-step instructions for preparing Georgian lavash:

In water heated to 36C, dilute the yeast until completely dissolved, add sugar to the water and leave the solution until bubbles appear. You need to take a little water, half the norm. A lush foam cap should appear above the water.
Sift the flour through a fine sieve so that it is saturated with air.
Pour salt into it (salt cannot be added to yeast, it will not rise!).
Combine flour and yeast, adding the remaining water.
Knead the soft dough until it comes off easily from your hands.
Add vegetable oil and knead the dough again.
We form a lump out of it and cover it with cellophane film.
Place the container in a warm place so that the dough rises well. After 1 hour it will approximately double in volume.
Divide the mass in half and roll out two thick cakes. They should be placed on a greased sheet or baking sheet and left to proof for 20-25 minutes.
While the cakes are rising, heat the oven to 200 degrees. Place the dough in it for half an hour.
Remove the browned pita bread from the oven and cover with a napkin to soften it.

Yeast-free lavash in the oven

The original composition of puri did not contain yeast. The splendor and rise of the dough was achieved during baking in tone. Since it is impossible to create such conditions, it is necessary to add fluffiness to the dough with special additives. Let's try to do without yeast when baking flatbreads. Let's replace them with another “dough lifter” - a combination of kefir and baking soda.

Believe me, if you follow all the subtleties of the recipe, you will get no less fluffy bread.

Required Products:

Medium fat kefir - half a glass;
Wheat flour highest quality– 230g;
Soda and salt - 0.5 tsp each.

Let's start cooking:

Sift the flour until it becomes airy. This flour will make the dough fluffy.
Mix flour with salt and soda, pour in kefir. First you need to stir with a spoon, and then start kneading the dough with your hands. To prevent it from sticking to your fingers, grease your hands with sunflower oil or moisten them with water.
When the dough becomes pliable and homogeneous, cover it cling film. Soda combined with lactic acid gives activity similar to yeast, making the mass fluffy and soft.
While the dough is rising, heat the oven to 230 C.
Sprinkle the pie board or table with flour and place our dough on the surface. It will be more sticky than yeast, so don’t skimp on flour.
Using a long rolling pin, roll out a flat cake with a diameter of 25 cm and a thickness of 2-3 cm.
You need to make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during the baking process.
Grease a baking sheet with vegetable oil and place the flatbread on it.
Let the dough stand at room temperature for a few minutes and place in a hot oven.
Fry pita bread for 5-7 minutes on each side.

If you don't have an oven, Georgian bread can be fried in a thick cast-iron frying pan.

There is no need to lubricate it with oil so that there is no burning on the cake and in the air. Heat the pan well and reduce the heat. Fry the flatbread for 7-10 minutes over very low heat on both sides. Homemade bread is delicious with onions, feta cheese, and fresh sour cream.

Cornmeal baked goods

Mchadi - Georgian flatbread made from corn flour. You can prepare the dish in your kitchen without any difficulty. It's amazingly simple and delicious dough. Wheat flour is not used at all. Prepare bread as follows.

Ingredients:

4 cups cornmeal;
2 glasses of water, salt.

Let's start cooking:

Knead the dough from the listed products. It will turn out viscous and soft. It is not baked in the oven, but fried in a frying pan in vegetable oil.
You need to moisten your hands with water, divide the mass of dough into small portions, roll them into balls and flatten them a little. You can make blanks in the form of sausages.
Pour some oil into a heated frying pan and place the flatbreads on it.
Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will please your household.

You can diversify the recipe for unleavened dough by adding flavoring additions - crushed garlic, chopped herbs or allspice.

An ancient recipe for making flatbreads in tone

In ancient times, people did not know yeast, but the bread turned out no worse than modern bread. It was not added chicken eggs. The time-tested ancient recipe included water, flour and salt. The starter was old dough, which was saved from previous baking and specially fermented. Bakers mixed it into a new batch, as a result of which the dough bubbled, rose, and the cakes became fluffy. But still main role The method of baking in hot Tone clay ovens played a role in the taste of bread according to an ancient recipe.

Cooking Georgian madauri bread

Soft airy madauri is traditionally served with goat cheese. This delicious pastry can be prepared at home. Madauri has a special shape. One side is thick and round, the other has a sharp thin end.

Product set:

Step-by-step preparation of the dish:

You need to dissolve the yeast in 1/3 of the water. The water should be warm.
Add flour and salt to the yeast and knead the dough. Place the container in a warm place and cover the top with a towel to allow the dough to “breathe.” Let it rise for 20 minutes.
While the dough is rising, prepare the baking sheets - grease their bottoms vegetable oil.
Let the oven heat up. By the time the cakes are baked, the temperature should be as high as possible.
Sprinkle cornmeal on the surface on which you will roll out the tortillas.
Divide the dough into parts, turning each of them into a layer 2-3 cm thick in the form described above.
Before baking, brush the flatbreads with beaten egg and olive oil.
Madauri is baked for 15-20 minutes in the oven.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from Georgian, khachapuri is curd bread, rather cheese. But in every locality it is prepared differently. Marl flatbreads are round, sprinkled with cheese on top. Adjarian - have an elongated, in-depth shape with an egg in the recess. Somewhere they add vegetables and herbs to khachapuri.

But classic recipe– these are flatbreads with Imeretian cheese. Butter dough knead with kefir or matsoni.

Let's consider the method of preparing Adjarian khachapuri. They have unusual shape boats. The top is left open. After cooking, release 1 egg into the cavity and place the baking sheet in the oven for 1-2 minutes so that the white hardens. The yolk should be runny, like soft-boiled eggs. Pieces of pie are dipped into it.

For preparation you will need:

450 g of soft pickled cheese - Imeretian, Suluguni, Adyghe;
250 g sour cream or matsoni;
2.5 cups wheat flour;
60 g cow butter;
Salt and soda - a pinch each.

Cooking method:

Add small pieces of butter, soda, salt, sour cream (or matsoni) to the flour and knead into a soft dough. To make it plastic and homogeneous, you need to knead it for at least a quarter of an hour.
Then put the dough in the refrigerator for 30 minutes.
Crumble the cheese with your hands or a masher. Add an egg and chopped herbs to it. If the cheese is lightly salted, you can add salt to the filling.
Remove the finished dough from the refrigerator and divide into 8 parts.
Roll out 8 flatbreads and place the filling on top of each one.
Pull out the edges of the cake so that it looks like a boat.
You can roll the opposite edges into rolls towards each other, not completely.
Bake in a preheated oven for 20-25 minutes.
You can put butter or egg in hot boats.

Shotis puri with spices

Bread flatbreads with seasoning have an exquisite, unique taste. You can try making this wonderful bread yourself.

Prepare products:

Express – yeast – 20 g;
Half a glass of water and milk;
40 g onion;
75 g sunflower oil;
A pinch of salt;
0.5 kg flour.

Preparation progress:

Place a dough of water, yeast and 4 tablespoons of flour.
Finely chop the onion, mix it with salt, butter and hot milk.
Combine the resulting mixture with the dough and add flour to it gradually. The dough should be elastic, but not tough.
Divide the dough into small balls, roll each one thinly and bake on a sheet in a hot oven for 10 minutes.

The finished cakes should be covered with a cloth to allow them to sweat a little.

A savory appetizer made from thin Georgian lavash

For snacks, thinner lavash cakes are baked or purchased. They are filled with fillings of vegetables, meat, and cheese. Let's try to prepare one recipe.

Ingredients:

1 pita bread;
1-2 tomatoes;
Bell pepper;
One fresh and one pickled cucumber;
Greenery;
Ham, smoked chicken breast;
Sausage cheese;
Mayonnaise.

Preparation:

Finely chop all ingredients and season with mayonnaise.
Place the filling on the pita bread and roll it up.
Brush the top of each tube with beaten egg and place in the oven for 20 minutes.

You will find a step-by-step recipe for preparing real Georgian lavash in the following video:

Georgian lavash is an excellent dish for the everyday menu. Be sure to treat yourself and your loved ones to one of the recipes we offer.

“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 you can see from the traditional preparation of lavash, you need a very high temperature for baking, so set it in the oven to the maximum. 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

How to cook Armenian lavash at home

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 also 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.