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 required 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 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!
1. Pour flour into a bowl for kneading dough. Add salt and stir.
2. Pour vegetable oil into the flour.
3. Then add hot drinking water.
4. Start kneading the dough. This must be done by hand. At first you may think that the dough is very stiff and not enough water has been added. But do not add additional water, continue kneading the dough.
5. After 5 minutes you will have an elastic “bun” dough.
6. Wrap it in plastic wrap and set aside to rest for 30 minutes. During this time, while the dough sits, it will become elastic and easier to roll out.
7. Then remove the dough from the packaging and divide into four parts.
8. Using a rolling pin, roll out the dough into a thin layer about 2-3 mm thick.
9. Hang the sheets on the glass so that it does not shrink, but rather causes the edges to sag. Meanwhile, work on the remaining pieces.
10. Place the frying pan on the stove and heat it up. Do not lubricate it with oil. Then add a sheet of pita bread and fry over medium heat for about 2 minutes on each side. When you see the dough puffing up with bubbles on the surface, turn it over to the other side. The most important thing is to choose the right temperature, otherwise it will be too big fire, the cakes will burn instantly; on low, there will be no bubbles. Therefore, if the first cake does not turn out very beautiful, do not be discouraged. After all, the first pancake is always “lumpy”.
11. To prevent the pita bread from becoming tough and hard, place each sheet with a towel soaked in water and wrung out well: towel-lavash-towel-lavash, etc.
12. Keep the pita bread under a damp cloth for about 15 minutes and you can use it to prepare all kinds of dishes and snacks.
Watch also the video recipe on how to cook thin pita bread at home.
Not a single meal is complete without bread. Moreover, for every nationality, under this common name implied certain type baking.
Rolls, loaves, baguettes... The list is endless! There are dozens of flatbreads alone.
Lavash is also a flatbread. It is popular in the Caucasus, Iran, and some Asian countries, but it is the Armenians who consider it their national dish.
Real lavash is baked in a tandoor - a special clay oven installed outside. The dough for lavash is unleavened, mixed with minimum set ingredients. That is why in inept hands such flatbreads can turn out thick, hard and at the same time unbaked.
Real craftsmen bake lavash. They roll out the elastic dough so thin that it shows through. Then, masterfully throwing it from hand to hand, in one movement they stick this thin juice to the wall of the tandoor. A few seconds - and the lavash is ready!
Properly baked pita bread should be soft, with an unevenly swollen surface covered with crispy spots. The lavash hardens almost instantly when exposed to air. Thanks to this quality, it can be harvested for future use. To do this, fold it in a stack and store it in a dry, well-ventilated place.
If the pita bread is going to be served for lunch, immediately after baking it is sprinkled with water and covered with a towel. After a few minutes it becomes soft and pliable, like a pancake. And then you can roll it in four, into a tube, and serve it with any filling, making a kind of sandwich.
You can also cook pita bread on a regular stove. But to do this, you need to strictly follow the recommendations that experienced lavash baking masters generously share with everyone.
Lavash at home: subtleties of preparation
- The dough for pita bread is kneaded in hot water. It turns out to be brewed, so during baking it rises well - swells with bubbles.
- The juice for pita bread is rolled out very thin - the table should be clearly visible through it. To make the pita bread even, cut out a circle from the dough using a lid or plate. Its diameter should be slightly smaller than the diameter of the frying pan.
- The rise of the dough during baking also depends on the heat of the pan. In an insufficiently hot frying pan, the pita bread will turn out pale and flat. This means that even such a thin layer of dough may not be baked. If you fry pita bread over high heat, it will burn.
- Lavash is fried in a dry frying pan without oil. Therefore, you need to take a frying pan with a thick bottom, such as cast iron or non-stick.
- Lavash bakes very quickly. Literally after 15-30 seconds, the underside of the pita bread is covered with delicious light brown spots. The flatbread should not be overheated, otherwise it will harden.
- To prevent the pita bread from drying out, it is sprinkled cold water from a spray bottle or lubricate with a brush. Then cover with a damp towel.
Thin Armenian lavash: method 1
Ingredients:
- flour – 350 g;
- water – 200 ml;
- salt – 1/2 tsp;
- vegetable oil – 2 tbsp. l.
Cooking method
- Place the sifted flour in a bowl and make a well in the center.
- Dissolve salt in a glass of water heated to 50-60°. While stirring, pour the liquid into the flour. Add oil.
- Mix the dough first with a spoon, and when the flour has absorbed all the liquid, start kneading with your hands. Turn the dough out onto a floured counter and continue kneading for another 5 minutes. Your dough will become very pliable and will not stick to your hands at all.
- Place the dough in a bag or cover cling film. Leave for half an hour.
- Place the rested dough back on the table. Give it the shape of a thick sausage. Divide into 9-12 equal parts. The size of the pieces will depend on the diameter of your pan.
- Take one piece and cover the rest with a towel so that they do not dry out. Shape the dough into a thick cake. Place on a lightly floured table and start rolling out with a rolling pin into a thin piece, the thickness of which should not exceed 2 mm.
- Roll out all the dough in this way. Since lavash bakes very quickly, all the juices must be rolled out in advance. Also prepare a cutting board on which you will place the finished pita bread, and a slightly damp towel.
- Place a clean, dry frying pan on the fire. When it is well heated, reduce the heat to medium. Place in a frying pan. Literally before our eyes it will begin to swell. Lightly hold back its “rush” with a spatula, since the appearance of one large bubble should not be included in your plans.
- When the bottom side is lightly browned, carefully flip the pita bread over to the other side. Place the finished flatbread on a board, sprinkle with water, and cover with a towel. Bake the rest of the pita bread, stacking it on top of each other. Don’t forget to sprinkle each subsequent cake with water.
Thin Armenian lavash: method 2
Ingredients:
- flour – 3 tbsp;
- water – 250 ml;
- salt – 0.5 tsp.
Cooking method:
The principle of making lavash is the same as in the first recipe, but the dough for these flatbreads is kneaded without adding oil.
- Pour flour into a bowl. Make a crater-shaped hole in the middle.
- Dissolve salt in hot water.
- Constantly stirring the flour with a spoon, slowly pour in the water.
- When all the liquid has combined with the flour, start kneading the dough with your hands. At first it will be very viscous and sticky, but gradually it will turn into one pliable lump and will stop sticking to your hands.
- Place it back in the bowl and cover with a damp towel. Leave for half an hour.
- After this exposure, the dough will be easy to work with. Divide it into several pieces the size of a chicken egg.
- Take one piece of dough and shape it into a thick round cake. Place it on a floured table and start rolling it out with a rolling pin. You need to make it very thin, no thicker than 2 mm, very round.
- Place the future pita bread on a dry, well-heated frying pan. Almost immediately it will begin to become covered in bubbles. After a few seconds, the underside will be covered with crispy light brown spots. Immediately turn the pita bread over to the other side.
- Place the finished pita bread on a plate or board, sprinkle with water, and cover with a towel.
Yeast dough pita bread
Ingredients:
- flour – 3 tbsp;
- water – 250 ml;
- salt – 1/2 tsp;
- dry yeast – 1 tsp;
- sugar – 1 tsp.
Cooking method:
Lavash from yeast dough it turns out not as thin as the one made from unleavened. It is difficult to roll into a tube, so it is not suitable as a base for filling. Serve it as an independent dish instead of bread.
- Place flour in a bowl and make a well in it.
- Stir salt, sugar and yeast in warm water. The water should not be hot, otherwise the yeast will lose its ability to rise.
- Gradually add this liquid into the flour, stirring the dough with a spoon.
- When there is no water left, continue kneading with your hands. You should have a soft dough. Cover it with a towel and leave to rise for one hour.
- Divide it into several koloboks. From this amount of dough you should get 10-12 pieces.
- Form each piece into a thick flat cake, which you then roll out into a thin round just the size of your pan.
- Place a dry frying pan on the fire and heat it well. Reduce heat to medium as high heat will burn the cake. Place the juice in the pan.
- Almost immediately it will begin to bubble, and the underside will be covered with light brown spots. Turn the juice over to the other side and cook for a few more seconds.
- Place the pita bread on a board or dish and cover with a slightly damp towel.
Using the same recipe, cook pita bread in the oven. But you need to use a little less flour, since tight dough does not rise well in the oven. Before putting the future pita bread in the oven, let it rise a little on a baking sheet lightly sprinkled with flour. The temperature in the oven should be approximately 220°. Continue baking until the flatbread is covered with a light crust.
Note to the hostess
Any pita bread can be served with broth, soup, meat or vegetable dishes, and even tea. And wrap a variety of fillings in thin pita bread, making a delicious roll.
Calories: Not specified
Cooking time: Not specified
Store-bought bread, pita bread and other baked goods can never compare with the homemade version. In addition to the main advantages - quality and taste, there are many others, for example, price homemade baked goods it turns out to be several times less. Today we will tell you how surprisingly simple and quickly you can prepare homemade pita bread for lunch. This pita bread can also be filled with all kinds of salads, vegetables, meats, cheeses, you can make... If you have never baked lavash or bread in your life, don’t let even 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 photos will tell you in detail how to prepare homemade pita bread without yeast in a frying pan.
Flour – 180-185 g,
- water – 100 ml,
- salt - a pinch,
- sunflower/olive oil – 2.5 ml.
Recipe with photos step by step:
We prepare kitchen scales, measure out exactly 180 grams of wheat flour into them, and take 5 grams in reserve. We also need the finest sieve and a deep bowl - sift the flour through the sieve, saturate it with oxygen and remove unnecessary lumps that we may encounter, it is better to do this twice. 
Throw a small pinch of salt into the sifted flour, also pour in a little oil, olive oil or regular sunflower oil will do. Mix lightly. At the same time, put a kettle of clean filtered water on the stove and boil. 
We measure out exactly one hundred grams of boiling water, pour it into a bowl of flour, and start stirring 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 knead the dough as usual, as usual, pushing it away from us back side palms. 
After about a few minutes, we have excellent dough - smooth, elastic, and not sticky to our hands at all. 
Place the lump of dough in a bowl, cover with film or a clean plastic bag, set aside for half an hour, and give it time to rest. While the dough is resting, you can come up with any filling and quickly prepare it. 
After half an hour, remove the bag and divide the dough ball into pieces. 
We take a rolling pin, roll out each piece into a thin layer, the dough is very pleasant, it doesn’t even require additional flour when rolling. At the same time as rolling, place a dry, clean frying pan on the stove and heat it up. 
Place the pita breads one at a time in a hot frying pan, fry on both sides for 15-20 seconds. 
Spray the finished pita bread directly from the frying 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 easy to roll. 
Serve with various fillings and sauces. 
Bon appetit!
Fragrant and appetizing Armenian lavash is a bread with a very long shelf life. When dry, it does not deteriorate within a year. At the same time, at any time it is enough to simply moisten it with water and it will restore its original taste and elasticity.
Lavash is a national landmark of Armenia
In Armenia, when inviting someone to the table, they say “come eat bread.” Lavash has been an integral part of the Armenian feast for the third millennium. It is indispensable in many recipes national cuisine. Hot khorovats (shish kebab) meat removed from the fire is wrapped in pita bread so that the bread cakes absorb the meat juices and the aroma of the fire. Lavash is served with khash, covering the plate with it so that the broth does not cool down. Fresh herbs and cheese are wrapped in soft flatbreads. Such diet roll– durum is the most popular breakfast and aperitif in Armenia.
Lavash is baked in special ovens dug in the ground and coated 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 should roll out the flatbread. Then, to finally stretch the dough, toss it in your hands several times in a circular motion. Next raw pita bread passed to the mother-in-law, who is sitting at the tonir. She quickly stretches the dough onto a special pad. Then, bending into the thoroughly heated tonir, the woman sticks lavash to its walls. After just 30 seconds, the browned bread is pulled out using a long iron hook. Usually, several dozen pita breads are baked at once, stacked and stored in a dry room for several months. It is noteworthy that at each stage of preparation, Armenian lavash is marked with a cross.
Armenian bread flatbreads on our table
Today, lavash is known far beyond the borders of Armenia. It is often used to prepare which have become very popular in lately rolls, pizza rolls and shawarma, they replace pancakes and thin dough. Chips are made from pita bread. These 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. This requires only three very simple ingredients. No yeast. The dough is kneaded very quickly and then baked in a frying pan in just 1 minute.
Ingredients
- flour 160 g
- boiling water 75 ml
- salt 1 tsp.
Recipe for making Armenian lavash at home
For lavash, it is best to use premium and first grade flour mixed in equal proportions. However, you can only use one type of flour. First, the starter is prepared. For it you need to mix 3 tbsp. l. flour and 2 tbsp. l. boiling water
Stir and leave in a warm place until small bubbles appear.
Then add the leaven to the sifted flour and salt.
Knead the dough with your hands or a mixer, adding boiling water one spoon at a time.
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.
Then place it on a floured table.
Divide into 7-8 parts.
Roll out each part into a thin round cake with a diameter of 20 cm. If you have the appropriate skills, you can stretch the dough to the desired thickness by tossing it on your hands.
Shake off any remaining flour. Roll out all the cakes and only then proceed to the next step.
Heat a dry, thick-bottomed frying pan over medium heat. Place the tortilla on it and wait 30 seconds. The pita bread will begin to bubble and puff up.
Then turn the tortilla over and brown the other side.
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.- 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 becoming moldy in the package, you need to make several holes for ventilation.
