Armenian lavash - benefits, harm and recipes. Lavash at home - recipes for various flatbreads

Lavash, of course, can be bought in the store. But for this you need to follow him. In our country, lavash is most actively used for shawarma, which we often prepare from leftover chicken. For example, I baked it, the meaty parts were safely eaten, and we usually cook from the leftovers.

Of course, it is impossible to prepare real large pita bread at home. For this you need a special oven. The maximum size is the diameter of the largest pan. Therefore, using a home recipe, you can make not a full-fledged roll, but an envelope in the shape of a cone. This is what we will do today, we will try to bake lavash with our own hands. And yes, it will be something like thin Armenian lavash, without yeast, which is not baked in the oven, but cooked in a dry frying pan. Despite its simplicity, the recipe, as usual, will be accompanied by detailed step-by-step photos.

Ingredients for homemade lavash

water – 100ml;
salt – 1/2 tsp;
sugar – 1/3 tsp;
flour.

How to make lavash at home

And as soon as they cool down, immediately put them in a plastic bag and wrap them so that no air gets in. It will be impossible to roll dry pita bread.

It is advisable to use ready-made pita bread immediately, for the same reason - they can dry out.

Ruddy, aromatic, with a crispy crust and airy crumb, lavash will undoubtedly appeal to lovers of home-baked goods. To make lavash you will need the simplest and most common products that are found in every family and a little of your patience. From the amount of ingredients given in the recipe, you can prepare two pita breads with a diameter of about 25 cm or one large pita bread. You can sprinkle sesame or sunflower seeds on top of the pita bread.

Prepare the necessary products.

Sift the flour. Leave a little flour for mixing.

Combine flour, salt, sugar and dry yeast. Stir.

Pour warm water in a thin stream and knead the dough with a wooden spatula.

Pour in vegetable oil.

Knead the dough with your hands.

Grease a bowl with vegetable oil, transfer the dough, cover with a towel and place in a warm place for 1 hour.

Then punch down the dough and put it in a warm place again for 30-40 minutes.

Grease your hands and baking sheet with vegetable oil, divide the dough into two parts. Cover one part with a towel. Place the other part on a baking sheet, form into a round cake, flatten it and make grooves with your fingers. Sprinkle with sesame seeds if desired. Leave the dough to rise for another 10 minutes. Sprinkle with water.

Bake the pita bread in an oven preheated to 210 degrees for about 30 minutes until golden brown. Focus on the features of your oven. The baking time may need to be increased/reduced.

Sprinkle the finished pita bread with water, cover with a towel and leave to cool completely.

The rosy and delicious lavash is ready.

Delicious experiments to you!

And 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 a kind of calling card of the 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, baked 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 oven, tane (or tone).

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!

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

Lavash for shawarma: “classic”

yeast - 7 gr.
flour - 720 gr.
granulated sugar, salt - 8 g each.
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, combine warm filtered water with granulated sugar and salt, add yeast.

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

3. When the mass is thick and homogeneous and does not stick to your hands, it must be covered with a cotton towel and left to “simmer” 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 the 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. It’s easy to prepare a flatbread without yeast, just like 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 (sifted) - 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 and 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 set aside for 45 minutes.

Cheese pita bread for shawarma

hard cheese (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. Add salt, cheese shavings, sifted flour 2-3 times. Melt the butter and add it here.

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

3. Time it for 10-15 minutes. Then knead again, start rolling out the flatbreads 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 lavash for shawarma. In professional bakeries and at home, it is traditionally baked from dough with vodka.

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

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

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

4. Roll into a ball, wrap in film and time for 1.5 hours. During this period, the dough must be kneaded once.

5. When the specified time comes to an end, divide the entire volume into balls the size of a chicken egg. Roll out and 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 salted, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add flour in small portions.

2. Knead the contents, leave in a warm place for half an hour. Then knead in flour and divide into several pieces the size of a tennis ball. Cover, time for another quarter of an hour and roll out.

Mustard pita bread 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 the simple instructions at home.

1. Dissolve mustard, a pinch of salt and oil in water. Place the homogeneous mass on the fire and wait for it to boil. When bubbles first appear, pour the liquid into the bowl of flour.

2. Mix the ingredients thoroughly and wait for it to cool. After this, feel free to roll out the dough as thin as possible. As a result, you will end up with a flatbread that just needs to be baked.

Technology for baking pita bread for shawarma

1. Divide the finished dough into portions. Roll out the dough into thin flat 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 it with damp gauze. This way the cakes will remain soft. Once the pita bread has cooled, transfer it to a bag to prevent it from drying out.

After studying all the recipes and familiarizing yourself with baking technology, it is not difficult to understand how to make pita bread. This flatbread is ideal for shawarma and preparing other rolls at home.

I’ve been meaning to try making Armenian lavash at home for a long time, and now the moment has come. Now I will share with you a recipe without yeast lavash, and soon a version with yeast. As always, we choose what we like best. I have already baked golden brown cakes several times. They are absorbed by household members very quickly, just have time to fry them.

From the indicated quantity, approximately 10 to 13 pieces are obtained. The thinner the flatbread, the better the pita bread, so we will hone the skill of thinly rolling out the dough together. Each time the cakes turn out thinner, and the result is better.

What to strive for?

We need to make thin Armenian lavash, which a) is completely baked, b) has a layered structure, c) has nothing to do with rubber.

Therefore, the dough must be kneaded very well, without using additional flour. The specified amount in the recipe is quite enough. We try to roll out a thin, thin cake, they fry quickly, so first we made the preparations, and only then we started frying. If everything is done correctly, when frying in a frying pan, lavash will swell into one large ball or many small bubbles, this is what you need. This means that then we will get a thin layered cake.

On a note: Initially, you need to make all the blanks and ensure that they do not become windy or stick together. To do this, dust each pita bread with flour and you can stack it one on top of the other. Flour will prevent the dough from drying out and the cakes from sticking together. Before sending the pita bread to fry, shake off the flour a little.

How to cook thin Armenian lavash

Products:

Flour - 3 tbsp
Hot water – 1 tbsp
Salt - half a teaspoon

Preparation:

Before the start... My glass is 250 ml, now let's get started.

A budget option for bread made from practically nothing. I wonder if it can be considered a healthy diet? No yeast, no fat, even frying in a dry frying pan? Okay, let's move on to the recipe. This worries me, after all, this moment, who can tell me, huh? This will be useful for us who are losing weight.

Initially, I suggest putting the kettle on to warm up. In the meantime, take your work bowl and sift 3 cups of flour into it, make a well.

Meanwhile, the water has already boiled, pour it into a glass, add salt and stir. Let it sit for 3 minutes, cool a little, we need hot water, but not boiling water.

Now pour water into the flour and stir with a spoon at the same time. The dough begins to form, we don’t try too hard to knead it with a spoon, but immediately onto the work surface and begin to assemble it with our hands and knead it very well.

Stretch the dough with your hands and roll it into a roll. Knead again and stretch again. With these simple steps we saturate the dough with air, which is only good for it. Don't add extra flour, that's enough! The dough behaves perfectly and does not stick to your hands or work surface. This procedure takes about 15 minutes.

Afterwards, cover the dough with a bowl, film or napkin and go drink tea; don’t go near the dough for half an hour.

The rested dough becomes elastic and pliable, making it a pleasure to work with. Divide it into about 10-13 parts and roll out the cakes. I take the bowl in which I made the dough, turn it over, dust it with flour and put my Armenian lavash on it. Don’t forget – we use flour for each flatbread.

All the ingredients are ready, let's start frying.

Heat the frying pan; we don’t need any oil. What I want to say about the frying pan, do not use a ceramic one for this purpose - then it will be difficult to wash it from small brown stains from lavash. I used an old pancake maker for this purpose and it worked perfectly!

The pita bread is fried very quickly, put the flatbread on and watch, bubbles should appear. As soon as beautiful brown (precisely beautiful brown, not burnt) dots or spots appear on one side, immediately turn it over.

Fry the second side in the same way as the first.

Prepare a clean towel and water in advance. We took the pita bread out of the pan and onto a towel, sprinkled it with water and covered it with the second part of the towel. We fry everything according to the same scheme.

Let the pita bread cool and rest in a towel, and then you can eat it, just like that, or make rolls and snacks.

Homemade Armenian lavash is so simple and delicious, I recommend making it, you won’t regret it. Soon there will be many recipes using it, tasty and healthy. When you get tired of baking thin lavash, you can try to make it easier, but of course the taste is different. Easy work and bon appetit.

Sincerely, Margarita Sizonova.

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