The taste of ruddy lavash has been appreciated in many parts of the world. Ruddy fluffy flatbread replaces bread. It is served with meat, vegetables, eaten as an independent dish. The hot tortilla is especially tasty. Restaurants of Georgian, Caucasian cuisine have made this bread the hallmark of their establishment. As they say, there are as many recipes as there are hands. Each baker and chef brings their own notes to the preparation of pita bread, but today we will try to comprehend the basics of the recipe.

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

Bread is baked in large clay ovens that look more like wells. A fire is being made below, which heats up the walls of the round stove. Raw cakes are molded on hot clay. They are baked quickly. It is a whole art to stick a raw cake to the vertical hot wall of the oven, and then remove the baked bread without dropping it down. Due to the high, even temperature, the bread is baked quickly without having time to dry. Finished cakes are folded under a clean cloth to keep them soft.

Georgian lavash at home

In the conditions of modern cuisine, it is impossible to comply with all the rules for preparing Georgian bread, but in the oven or in a bread machine it will turn out to be no less tasty and aromatic.

Several recipes for making pita bread at home:

Lavash from dough from a bread machine

Required products:

• 0.5 kg of wheat flour;
• half a glass of kefir;
• glass of water;
• 1 tsp topless salt and the same amount of pomegranate juice.

Preparation:

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

1. For mixing, pour kefir into a container, add flour, add all the components.
2. We start the "dough" mode and wait for the signal of readiness.
3. We extract the resulting mass from the bowl, divide into three equal parts and roll balls from them.
4. Let the dough rest for 20-30 minutes under a damp towel.
5. Then we roll each bun into a rounded layer with a thickness of 2-3 cm.
6. We put the blanks on the sheet and let them stand for another fifteen minutes. Despite the fact that the composition does not contain yeast, the dough becomes fluffy.
7. We fry the cakes in a very preheated oven for 15 minutes.

Cooking pita bread in the oven

Any housewife who at least occasionally puts yeast dough can cope with the task. Homemade bread will replace store loaves, and your household will not want other baked goods. To knead the dough, you will need the following list of products:

• Wheat flour of the highest grade - 0.5 kg;
• Pure drinking water - half a glass;
• Baker's yeast - 25 g;
• Sugar and salt - 1 tsp each;
• Deodorized vegetable oil - 3 tablespoons

Step-by-step instructions for making Georgian lavash:

1. In water heated to 36C, we dilute the yeast until it is 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 head of foam should appear above the water.
2. Sift the flour through a fine sieve so that it is saturated with air.
3. Pour salt into it (salt cannot be added to yeast, they will not rise!).
4. Combine flour and yeast, adding the remaining water.
5. Knead a soft dough until it falls easily off your hands.
6. Pour in the vegetable oil and knead the dough again.
7. We form a lump out of it and cover with cellophane wrap.
8. We put the container in a warm place so that the dough rises well. After 1 hour, it will approximately double in volume.
9. Divide the mass in half and roll out two thick cakes. They should be laid out on a greased sheet or baking sheet and left to proof for 20-25 minutes.
10. While the cakes are rising, we heat the oven to 200 degrees. We put the dough in it for half an hour.
11. Remove the browned lavash from the oven and cover with a napkin so that it softens.

Yeast-free pita bread in the oven

The original puri did not contain yeast. The puffiness and rise of the dough was achieved during the baking process. Since such conditions cannot be created, it is necessary to give the dough splendor with special additives. Let's try to do without yeast in baking tortillas. Let's replace them with another "dough lifter" - a combination of kefir and baking soda.

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

Required products:

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

Let's start cooking:

1. Sift the flour so that it becomes airy. From such flour, the dough will turn out to be fluffy.
2. Flour should be mixed with salt and soda, pour kefir into it. 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, lubricate your hands with sunflower oil or moisten them with water.
3. When the dough becomes plastic and smooth, cover it with cling film. Soda combined with lactic acid produces yeast-like activity, making the mass fluffy and soft.
4. While the dough is coming up, heat the oven to 230 C.
5. Sprinkle flour on a pie board or table and put our dough on the surface. It will be more sticky than yeast, so don't spare the flour.
6. Roll out a flat cake with a diameter of 25 cm and a thickness of 2-3 cm with a long rolling pin.
7. Above, you need to make punctures with a toothpick or fork so that the dough does not bubble up during baking.
8. Grease a baking sheet with vegetable oil and spread the cake on it.
9. Let the dough stand at room temperature for a few minutes, and send to the hot oven.
10. 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 skillet.

It is not necessary to lubricate it with oil so that there is no burning on the cake and in the air. Heat the skillet well and reduce heat. Fry the tortilla for 7-10 minutes on very low heat on both sides. Homemade bread is delicious with onions, feta cheese, fresh sour cream.

Pastry with corn flour

Mchadi - Georgian tortillas made from corn flour. You can cook a dish in your kitchen without any difficulty. This dough is surprisingly simple and delicious. Wheat flour is not used at all. Bread is prepared as follows.

Ingredients:

• 4 cups cornmeal
• 2 glasses of water, salt.

Let's start cooking:

1. Knead the dough from the listed products. It will turn out to be viscous and soft. It is not baked in the oven, but fried in a pan in vegetable oil.
2. Hands should be moistened with water, cut the mass of dough into small portions, roll balls out of them and flatten them a little. You can make blanks in the form of sausages.
3. Pour some oil into a heated frying pan, and put the cakes on it.
4. Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crunchy bread will please the household.

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

An ancient recipe for making tonay flat cakes

In ancient times, people did not know yeast, but bread turned out to be no worse than modern bread. No chicken eggs were added to it. The time-honored ancient recipe included water, flour and salt. Old dough, which was preserved from previous baking, and was specially fermented, served as the leaven. The bakers mixed it into a new batch, as a result of which the dough bubbled, rose, and the cakes acquired splendor. But nevertheless, the main role in the taste of bread according to the ancient recipe was played by the method of baking in hot clay ovens called tone.

Cooking georgian bread madauri

Soft airy madauri is traditionally served with goat cheese. This delicious bun can be made at home as well. Madauri has a special shape. One side is thickened and round, the other has a sharp thin end.

A set of products:

Step by step cooking:

1. Yeast must be dissolved in 1/3 of water. The water should be warm.
2. Pour flour and salt into the yeast and knead the dough. Place the container in a warm place and cover with a towel on top to let the dough breathe. Let it rise for 20 minutes.
3. While the dough is coming up, prepare the baking sheets - coat the bottom with vegetable oil.
4. Let the oven heat up. By the time the cakes are baked, its temperature should be as high as possible.
5. Sprinkle cornmeal on the surface you will roll the tortillas on.
6. Cut the dough into pieces, each of which is turned into a layer 2-3 cm thick in the form described above.
7. Before baking, brush the flat cakes with a beaten egg and olive oil.
8. 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 - curd bread, rather cheese. But in each locality it is prepared differently. Mergel flatbreads - round, sprinkled with cheese on top. Adjarian - have an elongated, recessed shape with an egg in the recess. Somewhere vegetables and greens are added to khachapuri.

But the classic recipe is flat cakes with Imeretian cheese. Butter dough is kneaded with kefir or yogurt.

Let's consider a method of preparing Adjarian khachapuri. They have an unusual boat shape. The top is left open. After cooking, 1 egg is released into the recess and the baking sheet is placed in the oven for 1-2 minutes so that the protein hardens. The yolk should be as liquid as in soft-boiled eggs. Pieces of a pie are dipped into it.

For cooking you will need:

• 450 g of soft brine cheese - Imeretian, Suluguni, Adyghe;
• 250 g sour cream or yogurt;
• 2.5 cups wheat flour;
• 60 g of cow oil;
• Salt and soda - pinch at a time.

Cooking method:

1. Add small pieces of butter, soda, salt, sour cream (or yogurt) to the flour and knead into a soft dough. In order for it to be plastic and homogeneous, it must be kneaded for at least a quarter of an hour.
2. Then put the dough in the refrigerator for 30 minutes.
3. Chop the cheese with your hands or a crush. Add an egg, chopped greens to it. If the cheese is slightly salted, you can add salt to the filling.
4. Remove the finished dough from the refrigerator, divide into 8 parts.
5. Roll out 8 tortillas, spread the filling on top of each of them.
6. Pull out the edges of the cake so that it looks like a boat.
7. You can roll the opposite edges into rolls towards each other not completely.
8. Bake in a preheated oven for 20-25 minutes.
9. You can put butter or eggs in hot boats.

Shotis puri with hot

Baked bread cakes have an exquisite unique taste. You can try to make this wonderful bread yourself.

Prepare food:

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

Cooking progress:

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

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

Spicy appetizer from thin Georgian lavash

For a snack, thinner pita breads are baked or bought. They are used to wrap fillings from vegetables, meat, cheese. Let's try to cook one recipe.

Ingredients:

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

Preparation:

1. Finely chop all ingredients and season with mayonnaise.
2. Put the filling on the pita bread and wrap it in a tube.
3. On top of each tube, grease with a beaten egg and place in the oven for 20 minutes.

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

Georgian lavash is a great dish for an everyday menu. Be sure to pamper yourself and your loved ones with one of our suggested recipes.

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Traditionally, it is believed that Georgian lavash is a thick yeast cake, and Armenian lavash is thin yeast-free.
We bake both. I like the yeast lavash more, it tastes better, more fluffy.

Making such pita bread is easy. It requires the simplest yeast dough.
We dilute dry yeast in warm water.

After a few minutes, add salt (to taste), gradually sift the flour and knead the dough. When the dough will easily lag behind the sides of the pan, grease your hands with vegetable oil, transfer the dough to another pan and leave it in a warm place to rise.

The dough has risen.

We spread the dough on the table, sprinkled with flour. Sprinkle the dough with flour, divide into equal parts.

The resulting balls are about this size:

THE FIRST METHOD is in the oven.

You can make cakes in different ways, in different shapes and sizes.
The easiest way for me is to make a regular round cake with a hole in the center.
The dough does not need to be kneaded for a long time so that it does not absorb excess flour. It is enough to sprinkle the dough with flour a little, knead it into a cake and stretch the edges in different directions. The easiest way to do this is right on the baking sheet so that the cake does not break while you transfer it from the table to the baking sheet.

I tried to make shoti in the form of traditional Georgian flatbreads, but I don't get them so smooth and beautiful.

Therefore, I make pita bread in the form of an ordinary round cake.
So that the pita bread does not turn out tough, so that the dough is not rubbery, it needs to be baked for a short time, no more than 5-7 minutes, but in a very hot oven, 220-240 degrees. At the bottom you need to put a container with water to generate steam in the oven, you can spray the walls of the oven with water from a spray bottle.

SECOND METHOD. You can bake pita bread in a dry hot frying pan without oil. Sprinkle the pan with flour, put a bun of dough on it and flatten it with the edge of your palm and fingers along the diameter of the pan.

The bottom of the pita bread becomes translucent and it easily slides off the pan, which means it can be turned over to the other side.
I usually use both methods. One pita bread - in the oven, the second - in a frying pan. It's faster this way.

Lavash is ready in the oven.

In a frying pan, turn the pita bread and bake for a couple of minutes on the other side.

We put the cakes in a pile on top of each other, you do not need to grease with anything. And cover with damp gauze or a towel.

Lavash turns out to be soft, airy, with a crispy crust.

The main thing is not to overdry it in the oven and not to overdo it with flour. The suitable yeast dough does not need to be kneaded for a long time and do not add excess flour, then the lavash will turn out to be fluffy, airy and porous.

Lavash does not get stale for a long time if stored in a bag. I usually try to make scones the size of the bag.

I put it one by one in a bag and store it in this form.

Bon Appetit!

Cooking time: PT02H30M 2 h. 30 min.

Ruddy, fragrant, with a crispy crust and airy crumb, lavash will undoubtedly appeal to lovers of homemade baked goods. To prepare pita bread, you will need the simplest and most common products that can be 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. Top with pita bread can be sprinkled with sesame or sunflower seeds.

Prepare the food you need.

Sift the flour. Leave some 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 leave in a warm place for 1 hour.

Then knead the dough and put it back in the heat for 30-40 minutes.

Grease your hands and a baking sheet with vegetable oil, and divide the dough in two. Cover one part with a towel. Transfer the other part to a baking sheet, form a round cake, flatten 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 pita bread in an oven preheated to 210 degrees for about 30 minutes until golden brown, focusing on the characteristics of your oven. It may be necessary to add / subtract the baking time.

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

Ruddy and delicious pita bread is ready.

Delicious experiments!

And Bon Appetit!

Lavash is one of the varieties of baked goods, which in many countries serves as an excellent substitute for bread.

At the same time, the recipes for this dish have certain differences - it depends on where they were invented.

The most famous are Armenian and Georgian, and it is quite possible to cook them yourself.

Let's take a look in this article on how you can cook them at home.

History of appearance

Lavash is unleavened white bread, which is made in the form of a thin flat cake.

As a rule, it is made from wheat flour and is popular among the Caucasian peoples.

In English-language editions you can see such names of this product as "brittle bread", "paraki".

The word "lavash" is translated from the ancient Assyrian language as "knead".

Traditionally, this dish is cooked in an oven called "tandoor".

It is built in the ground, and the walls are coated with clay.

Dry dung or brushwood is used as fuel.

The cakes are attached to the walls of the furnace after the fuel burns out, and removed using a special hook equipped with a handle.

What is pita bread made of?

It is customary to distinguish two types of lavash - Armenian and Georgian. They differ in taste and appearance. Armenian is very thin and is used to make all kinds of rolls. Georgian is made quite fluffy, and therefore it is perfect for various types of pizza. To cook Armenian, you need wheat flour, salt, water and sour leaven.

Also, traditional recipes for this baking allow the use of poppy and sesame seeds. In some cases, yeast and butter are added to this dish. The Armenian lavash is made very thin and baked in a dry frying pan without adding fat. In addition to flour, water and salt, a Georgian dish must contain yeast. Such a product is baked in the oven without adding oil. As a result, it turns out to be more magnificent than the Armenian counterpart.

Lavash recipes

Armenian lavash

• water - 1 glass;
• flour - 500 g;
• yeast - 2 tsp;
• salt - 0.5 tsp;
• butter - 50 g.

1. The water needs to be slightly warmed up, add yeast, softened butter, salt;
2. Add flour, after which you can knead the dough. Remove it for an hour in a warm place;
3. Divide the dough into balls 5 cm in diameter, then leave for another half hour;
4. Roll each ball very thinly - it should turn out to be almost transparent;
5. Take the rolled dough and put it in a preheated pan;
6. You need to fry it very quickly. When it turns white and bubbles, you can turn it over. This usually takes literally 15 seconds;
7. To make the lavash soft, sprinkle it with water on both sides;
8. Put in a bag and cover with a towel.

Georgian lavash

We bring to your attention a short video recipe for making Georgian lavash. Enjoy your viewing!

For this dish you will need the following ingredients:

• flour - 350 g;
• salt - 1 tsp;
• fresh yeast - 32 g;
• water - 240 ml;
• sugar - a pinch.

1. Heat the water, add yeast, a little sugar and flour, mix thoroughly and leave for an hour;
2. Sift flour, combine with salt and add dough. Knead a homogeneous dough;
3. Knead the dough thoroughly, cover with a towel and remove for half an hour;
4. Sprinkle a baking sheet with flour;
5. Roll out a thin cake and place in the oven for about half an hour. Temperature - 220 degrees;
6. Sprinkle the finished pita bread with water and wrap it in a towel - thanks to this, it will remain soft for a long time.

Uzbek lavash

In this video, we will share an option for making Uzbek lavash.

To prepare this dish, you will need:

• milk - 1 glass;
• dry yeast - 11 g;
• butter - 50 g;
• sugar - 2 tsp;
• flour - 1 kg;
• eggs - 2 pcs.;
• salt - 1 tbsp. l .;
• sesame.

1. Heat milk, add yeast and sugar. Remove for 15 minutes;
2. After bubbles appear on the surface of the milk, all other products should be mixed and added to the dough;
3. Knead the dough, cover with a towel and leave to rise;
4. When the dough has doubled in volume, you can cook tortillas. Divide the whole dough into 5 parts, each of them should be rolled out into a cake;
5. So that all the cakes have the same size and shape, you can use a plate to form the outline;
6. Place the tortillas on a greased baking sheet. After that, leave for 20 minutes;
7. Make holes in the center of the cakes with a fork, brush the surface with yolk, sprinkle with sesame seeds and place in the oven. It will take about 15 minutes to bake. Temperature - 200 degrees.

1. The rate of rise of the dough is influenced by the freshness of the yeast and the temperature of the room, therefore it is recommended to keep it warm;
2. It is very important that the finished dough has an elastic consistency;
3. Bake each side for no more than 15 seconds. Otherwise, the taste of baking will be different;
4. To prevent the dough from swelling and fried evenly, it must be pressed against the pan with a wooden spatula;
5. It is recommended to leave the finished pita bread for some time between two moistened napkins - thanks to this, the baked goods will not dry out and will not lose their size;
6. The cooled flat cake can be rolled up and wrapped in cling film. Keep refrigerated.

Lavash is traditionally used to prepare a wide variety of dishes.

Interesting articles

For such a ubiquitous dish as pita bread, the recipe for home cooking is very simple. There is a fairly wide variety of techniques to be found here with different ingredients. But for a long time, lavash was considered a flat cake, which was made from flour and water. Usually it was served instead of bread for almost all dishes.

To date, lavash has become widespread and slightly modified; it can be filled with both sweet and salty filling. But still it is worth distinguishing between different types of pita bread and recipes for cooking at home.

Thick pita bread recipe

On the Internet, you can find a large number of recipes for making thick pita bread at home. But the most famous and delicious is lavash made from the following ingredients:

• Wheat flour - 500 g;
• Hot water - 300 ml;
• Dry yeast - 1 tablespoon;
• Salt, sugar to taste;
• Vegetable oil - 60 g.

1. The flour is mixed with yeast and allowed to stand.
2. Meanwhile, the water is boiled and mixed with oil. This consistency is poured into flour and mixed thoroughly so that no lumps form.
3. The resulting mass is divided into several parts and rolled out up to 1 cm thick.
4. Lavash is baked in the oven until tender.

Armenian lavash

Armenian lavash is the most widespread in the world. The homemade recipe is quite common and simple. Each housewife has a different cooking process, but the result remains the same. This pita bread can be used both instead of bread and for cooking dishes of varying complexity. Here you can remember such goodies as rolls with various fillings or twisters, which have gained unprecedented popularity lately.

To make Armenian lavash at home, we need 3 glasses of flour with a pinch of salt and a glass of water. Water should be used only hot, otherwise the result will be completely different. A depression is made in the sifted flour, into which hot water is gradually poured. Before rolling, the dough should be allowed to stand, and during the process itself, try to roll it into a completely thin layer. The size of the thickness depends on which pan you use. You need to bake pita bread over medium heat in the oven or on the stove.

Uzbek lavash: a recipe for cooking at home

To prepare this type of pita bread, it is worth remembering that it turns out to be airy and soft. This is why yeast is used here. For pita bread, you should stock up on the following ingredients:

• Flour - 5 glasses;
• Salt 1 tablespoon;
• Sugar 0.5 tbsp;
• Pressed yeast - 5 grams;
• Preheated water - 150 g;
• Kefir - 150 g;
• Sesame.

Recipe for making Uzbek lavash at home:

1. The flour is dry blended with yeast, salt and sugar.
2. Kefir is mixed with water and poured into flour.
3. We leave the dough in a warm place to rest.
4. We form cakes, which we flatten in the middle and send to the oven until cooked.
5. After that, you can decorate the resulting pita bread.

Another recipe for Uzbek lavash with milk can be distinguished, which includes the following components:

• Flour - 5 glasses;
• Salt 1 tablespoon;
• Sugar 0.5 tbsp;
• Yeast - 1 teaspoon;
• Water - 150 g;
• Milk - 150 g;
• Baking dough - 16 g;
• Butter - 100 g;
• Egg (yolk only).

The cooking recipe will be as follows:

1. Pour warmed milk with butter into a container, mixing with flour and baking powder.
2. Add salt and sugar to taste.
3. Let the dough rest and rise.
4. We make small cakes, which we gently grease with an egg.
5. We send to the oven and wait for cooking.

Georgian lavash

The recipe for making Georgian lavash at home is slightly different in the amount of its ingredients. This includes components such as:

• Flour - 350 gr;
• Water 40 ml;
• Salt 1 tsp spoon;
• You can add a pinch of sugar;
• Pressed yeast - 30 grams.

1. In a glass of hot water, yeast is mixed with salt.
2. The mixture is poured into flour that has been previously sifted. The dough is kneaded until a homogeneous consistency is obtained.
3. Next, pita breads are molded, which are oblong flat cakes in shape. A recess is made in them in the middle.
4. Lavash is placed in the oven and cooked until golden brown.
5. To make the pita bread softer, it is wrapped in a wet towel and allowed to stand in this state for about half an hour.

Thin pita bread: a homemade recipe

• Water - 300 ml;
• Flour - 0.5 kg;
• Butter - 2.5 tablespoons;
• Yeast - 10 g dry;
• A large pinch of salt.

The recipe for making thin pita bread at home is simple:

1. The flour is sieved through a sieve to be enriched with oxygen.
2. Vol with salt is poured into a hill of flour. The dough is kneaded until a normal consistency is formed.
3. The dough is placed in a cool place to rest. After that, cakes are laid out in a frying pan, which were previously thinly rolled out.
4. Lavash is cooked on both sides without adding oil until golden brown.

Yeast-free lavash

To prepare this type of dish, we need:

• 0.5 kg of flour;
• 200 ml of water;
• Egg;
• 60 g butter;
• 50 g of vegetable oil;
• Salt to taste.

1. To saturate the flour with oxygen, you should sift it thoroughly before the process.
2. Next, pour in hot water and stir.
3. To prevent the egg from curdling, the dough must be allowed to cool and only then add all the remaining ingredients.
4. Tearing off small pieces, they should be rolled out and fried in a pan.

It should be noted that oil or fat cannot be used in cooking. This will help to avoid greasy and burnt taste. Another nuance that should be taken into account is that it is better to underfry pita bread a little.

How to make thin pita bread at home (video recipe):

If you often cook this delicious dish, then the dough sheeter for pita bread will help you to make your work easier. With it, the cooking process becomes much faster.