Armenian lavash is a versatile type of bread. It is baked both in the form of a cake and in the form of a thin sheet. The second option is loved by many housewives, because it can be used to make snacks and rolls with a variety of fillings. Such a dish will easily become an element of a festive feast. When composing a composition for a buffet table, thin pita bread is indispensable. And the daily meal will be very successfully complemented by a roll, albeit with the simplest filling.

To cook pita bread at home, you need a minimum of products. There are only three of them: flour, salt and water. A pleasant circumstance is the absence of yeast in the composition, which means that you can eat such bread and not be afraid for your figure. In the Caucasus, a special oven is used to bake lavash, but you can also bake its analogue in the oven, which is not inferior in taste to real Armenian bread. It should be remembered that before you start baking pita bread at home, you must let the kneaded dough brew, then it will be much more elastic. As a mold, you can use a baking sheet or a large-diameter non-stick frying pan.

Cooking thin pita bread at home

Pour a glass of hot water into any convenient container, add salt to it to taste and stir until it is completely dissolved. Pour three glasses of flour into a volumetric cup, and reproduce a small crater at the peak. Pour in water in small portions, while stirring the resulting mass. You need to knead until it is free to lag behind your hands. Cover the resulting dough with a cotton towel and let it sit for 30-40 minutes. After that, pinch off a piece with a small fist from the total mass, roll it into a thin plate. We put it in the pan. As soon as bubbles begin to appear on the surface, immediately turn it over with a fork to the other side. When the pita bread is ready, sprinkle it with water and cover with a towel.

Cooking thick pita bread

To make thick pita bread at home, you will need the same products, but with the addition of yeast. In a separate container, mix hot water with yeast and salt. Then add this mixture to flour and knead the yeast dough, and then leave to rise (45-60 minutes). Next, it must be divided into parts from which the cakes are formed - they also need to be allowed to lie down for 20 minutes. Bake in the oven for 2-3 minutes on each side.

It is obvious that making pita bread at home does not take much time and money. Of course, delicious bread does not last long in any family. But still try to grease thin pita bread with mayonnaise, put fish or any other filling, season with chopped herbs, roll into a roll and cut into slices. Delicious shawarma can be made from thin pita bread.

After complete cooling, the prepared pita bread at home is transferred to a plastic bag. It is stored for about a week, if for some reason they did not eat it earlier.

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How to bake thick pita bread at home video recipe - step by step

Below you will find a step-by-step video recipe that will guide you through the preparation process.

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!

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 it is still worth distinguishing between different types of pita bread and recipes for cooking at home click.

Armenian lavash

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: http://thonghutbephottaihanoi.net/map167

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: http://pianoworks.org.uk/map10

• 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.

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.

Cooking steps:

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

Required Ingredients:

• 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.

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.

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.

Preparation:

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):

To help the cook

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.

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

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.