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 the 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!

“Let's eat bread” - this is what they say in Armenia when they are invited to have breakfast, lunch or dinner. The recipe for making Armenian lavash has its own characteristics.

Bread is really the head of many peoples, and Armenian lavash is no exception. The basis of the foundations, the beginning of the beginnings - what is just not prepared from lavash, today is no longer only in the Caucasus! With what pleasure, despite the many delicious dishes, we eat sandwiches with lavash! How many snacks have been invented from it! Lavash cooking is varied, tasty, loved in many cuisines. And there are so many lavash recipes that it's time to start collecting ...

Armenian lavash is just a kind of Armenian bread, the same as rural or matnakash... But in addition, it is the general name for all flour cakes baked in an ancient Caucasian country with an amazingly tasty and wayward culinary tradition.

Fortunately, you can cook Armenian lavash at home, even if your kitchen is a thousand kilometers away from Armenia. And you can cook it in the most authentic way - almost the way Armenian bakers prepare flat cakes. With the difference that we will have an ordinary oven, and not a special oven.

A little about baking Armenian lavash

Armenian lavash in shape resembles an oblong pancake up to 2 cm thick in the middle and up to 4 at the edges, almost a meter long and about 40 cm wide, it weighs about 450 grams. It has a bubbly surface and an uneven color due to this: it is pale itself, and the swellings are fried.

An interesting feature - not yeast, but a piece of old dough, the so-called tthmore, is used as a leaven. The lavash recipe is as follows: flour - 10 kg, water - 7-8 liters, salt - 170-230 grams and old dough - 130-180 grams.

Lavash is baked in a tonir - a special oven (the Georgians, who also bake lavash, call the oven "torne"). Before the cake gets on the baking, the dough is stretched and straightened on a landing cushion, from which it is thrown into the oven. The process of "throwing" (literally) is very interesting: the baker is outweighed with almost his whole body in the oven (and it is deep, most often partially dug into the ground) and with a dexterous movement he sticks the cake to the wall of the oven.

As you can see from the traditional preparation of lavash, a very high temperature is needed for baking, so set it in the oven to the maximum. Well, we don't have the old dough, so we'll just cook 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 cups

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, pour out the diluted yeast.

Pouring a little water, knead the dough.

First, you can do this right 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, should not be steep. Put it back in a bowl, sprinkle with flour, cover with plastic foil, put in heat (it should double in size).

Place on a floured surface.

Divide the pita bread dough into small balls, roll out thinly. You can give them an oval shape or a round one.

Bake on a baking sheet in an oven preheated to the highest possible temperature. You can also bake pita bread over the fire in a cast-iron pan, turning from one side to the other.

Place the finished tortillas in a bag to soften.

Other types and recipes of Armenian lavash

You can bake from the same dough rural bread and matnakash ... For both, you need to put a bun on a baking sheet greased with vegetable oil, flatten it into a cake, thick for bread and thin for matnakash. Lubricate with water.

MATNAKASH. For matnakash, apply grooves around the circumference and in the middle.

Bake the products at t 220 until golden brown for 50 minutes.

RURAL BREAD. For the bread, make a hole in the middle.

This is how golden it turns out.

If you have not baked Armenian lavash at home, you cannot even imagine how it can smell in the kitchen!

Aromatic and mouth-watering Armenian lavash is bread with a very long shelf life. When dry, it does not deteriorate throughout the year. Moreover, 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, inviting people to the table, they say “go and eat bread”. For the third millennium, lavash has been an integral part of the Armenian feast. It is irreplaceable in many national cuisine recipes. The hot meat of the khorovats (shashlik), 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 hash, covering a plate with it so that the broth does not cool down. Fresh herbs and cheese are wrapped in soft tortillas. Such a 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 a cake. Then, in order to finally stretch the dough, it is tossed in the hands several times in a circular motion. Next, the raw pita bread is handed over to the mother-in-law, who is sitting at the tonir. She quickly pulls the dough onto a special pillow. Then, bending down into a well-warmed tonir, the woman sticks lavash to its walls. After only 30 seconds, the toasted bread is pulled out using a long iron hook. Usually, several dozen lavash are baked at once, stacked in stacks and stored in a dry room for several months. It is noteworthy that at each stage of preparation, Armenian lavash is overshadowed by a cross.

Armenian bread cakes on our table

Today lavash is known far beyond the borders of Armenia. It is often used to make rolls, pizza rolls and shawarma, which have become very popular recently, and replace pancakes and thin dough with them. Chips are made from pita bread. Such bread cakes are ideal for dietary and baby food, suitable for a lean menu.

That is why it is worth making Armenian lavash at home, on your own. This requires only the three simplest ingredients. No yeast. The dough is kneaded very quickly and then baked in a skillet in just 1 minute.

Ingredients

• flour 160 g
• steep boiling water 75 ml
• salt 1 tsp

Recipe for making Armenian lavash at home

1. 
   For pita bread, it is best to use flour of the highest and first grade mixed in equal proportions. However, only one type of flour can be used. First, the leaven is prepared. For her you need to mix 3 tbsp. l. flour and 2 tbsp. l. boiling water.
2. 
   Stir and leave warm until small bubbles appear.
3. 
   Then put the sourdough in the sifted flour with salt.
4. 
   Knead the dough with your hands or with a mixer, adding boiling water one spoon at a time.
5. 
   You should get a dense, resilient, elastic dough. You need to knead for 15–20 minutes for the flour gluten to become well activated. Leave the dough to rest for 30 minutes.
6. 
   Then place it on a floured table.
7. 
   Divide into 7-8 parts.
8. 
   Roll out a thin round cake with a diameter of 20 cm from each part. If you have the appropriate skills, you can stretch the dough to the desired thickness by tossing it on your hands.
9. 
   Shake off any remaining flour. Roll out all the cakes and only then proceed to the next stage.
10. 
    Heat a dry skillet with a thick bottom over medium heat. Put a cake on it and wait 30 seconds. The lavash will begin to bubble and swell.
11. 
    Then turn the cake over and brown on the other side.
12. 
    Hot pita bread dries quickly in the air. To keep it soft, each cake should be sprinkled generously with water and covered with a damp towel.
13. The 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 packaging, you need to make several holes for ventilation.

Delicious, alluring, melting in your mouth shawarma, you just want to cook it at home. But not every adherent of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated, all manipulations are carried out at home from the 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 gr.
• 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, we combine warm filtered water with granulated sugar and salt, introduce yeast.

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

3. When the mass is thick and homogeneous, not sticking to hands, it must be covered with a cotton towel and left to "reach" for a third of an hour. Then you can start baking.

Yeast-free shawarma lavash

• flour - 720 gr.
• water (can be replaced with milk 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 liquid with salt, add 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. Making a cake without yeast is easy, as well as 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 (sift) - 480 gr.
• yeast - 7 gr.
• milk whey - 230 ml.

1. Combine yeast with flour, add a pinch of salt. Warm up the serum in advance, pour it into the bulk ingredients.

2. Mix, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and mark for 45 minutes.

Cheese lavash 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, flour sifted 2-3 times. Melt the butter and add it here.

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

3. Timed 10-15 minutes. Then wrinkle it again, start rolling the cakes 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, bring to the first bubbles.

2. Separately sift the flour mixture several times, make a hole in the mass and break an egg there. Pour in vodka, mix until smooth without lumps.

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

4. Roll up the ball, wrap it in foil and mark for 1.5 hours. During this period, the dough must be kneaded 1 time.

5. When the specified time comes to an end, divide the entire volume into balls the size of a chicken egg. Roll out, get ready to bake.

Lavash with tomato juice

• yeast - 8 gr.
• flour - 450 gr.
• tomato juice - 200 ml.
• spices - taste

1. If the juice is not salty, season it with salt and spices to your liking. Add yeast, wait for it to dissolve and add flour in small portions.

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

Mustard lavash for shawarma

• mustard - 30 gr.
• flour - 250 gr.
• vegetable oil - 50 ml.
• water - 240 ml.
• salt, dried herbs - at your discretion

Since making shawarma pita bread is pretty easy, follow the simple instructions at home.

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

2. Mix the ingredients thoroughly and wait to cool. After that, feel free to roll out the dough as thin as possible. As a result, you get a cake that you just have to bake.

Technology of baking lavash for shawarma

1. Divide the finished dough into portions. Roll the blanks into thin cakes. During this manipulation, do not forget to sprinkle the dough generously 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 with damp gauze. This will keep the cakes soft. As soon as the pita has cooled down, transfer it to a bag so that it does not dry out.

Having studied all the recipes and familiarized yourself with the baking technology, it is easy to understand how to make pita bread. This cake is ideal for shawarma and other rolls at home.

Armenian lavash can be easily prepared in at home... Although there are many options for making it, I will share with you the simplest one. yeast-free dough for pita bread- only flour, water and salt. Although you can add 1-2 tablespoons of vegetable oil, without it, the lavash is very tasty. You can bake Armenian lavash in a special oven or oven, as well as in a frying pan. If you have a non-stick frying pan, use it to make Armenian lavash, or use a regular thick-bottomed pan. Frying pan or baking sheet not lubricated no fat. To make the pita bread flexible and not break, I recommend sprinkling it with clean water immediately from the pan and covering it with a towel. This will steam them and become softer and more pliable. It is also necessary to store pita bread in hermetically sealed bag to prevent moisture from evaporating. You can make all kinds of ready-made Armenian lavash - envelopes and rolls with fillings, make crispy chips from it, or just eat instead of bread. Learn from the recipe how to cook properly Armenian lavash in a pan and treat them to your family.

Ingredients for making Armenian lavash in a pan

Cooking step by step with a photo of Armenian lavash in a pan

Lavash is served hot, immediately after cooking, or used to prepare snacks. Bon Appetit!