Lavash is an integral part of oriental dishes, which was quickly adopted and popularized by fast food. After all, it is very simple and very easy to prepare, and the ingredients for its manufacture are available to everyone.

It has become an irreplaceable part of shawarma, burrito, and also as an addition to salads and kebabs.

Lavash recipes

There are several options for making pita bread, depending on the purposes for which you need it. There are two types of lavash: thin Armenian and more luxuriant - Georgian.

Armenian lavash

Despite the fact that such pita bread can be baked in the oven, it is best to cook in a non-stick pan.

Ingredients:
Three glasses of wheat flour, a glass of hot water, half a teaspoon of salt.

Preparation:

1. Dissolve salt in water.
2. Flour should be poured into a slide on the table and, making a depression in the middle, gradually pour in water.
3. Now is the time to knead the dough until smooth.
4. Let it brew for half an hour under a damp towel.
5. At this time, you need to lightly grease the pan with vegetable oil and heat over a fire.
6. Tear off pieces of the size of a chicken egg from the dough and roll them into flat cakes.
7. Fry the cakes in a pan until spots and bubbles appear.
8. Then turn and fry for another half hour.
9. The finished cakes should be thrown onto a dry wooden board and sprinkled with water.
10. Then they can be stacked like pancakes.

Lavash on kefir

More dense and fluffy pita bread.

Ingredients:
A glass of kefir, two and a half glasses of flour, a teaspoon of salt, a tablespoon of vegetable oil, half a teaspoon of soda.

Preparation:

1. Pour kefir into a bowl.
2. Add salt, baking soda and oil there.
3. Sift flour, adding a little to the same, and then knead the dough.
4. Cover the resulting dough with a towel and let stand for half an hour.
5. Then knead and cut into small pieces.
6. Roll out the pieces into flat cakes no thicker than a millimeter.
7. Heat a frying pan without oil over medium heat.
8. Bake lavash on each side for fifteen seconds.

Such pita breads are good for stuffing with various fillings and then baking in the oven.

Georgian lavash

This pita is more like a loaf of bread and is served as an addition to meals.

Ingredients:
Art. a spoonful of dry yeast, six hundred grams of flour, three hundred and fifty milliliters of water, a teaspoon of salt, three tbsp. tablespoons of vegetable oil, a teaspoon of sugar.

Preparation:

1. Sugar and salt should be added to the yeast dissolved in water.
2. Sift flour and knead the dough.
3. Cover it with a towel and put in a warm place for forty minutes.
4. Moisten your hands in oil and knead the dough for seven minutes, then put it back in a warm place for twenty minutes.
5. Grease a baking sheet with vegetable oil. Dough the dough in butter and form a bun.
6. Flatten, giving the bun the shape of a lavash, form the sides.
7. Let the dough rest for a couple of minutes.
8. Moisten the surface of the lavash with water with your hands and send it to the oven heated to two hundred degrees.
9. Bake pita bread for half an hour.

Lavash will be delicious, tender and fluffy.

• Be sure to let the dough stand - it will turn out to be elastic and will roll out well.
• To prevent the dough from swelling and fried evenly, press it against the pan with a wooden spatula.
• As a side dish, you can use meat, vegetables, rice, herbs, fish, caviar and so on.
• Lavash rolls can be served in any form. You can also make puff pies and cakes from pita bread.

Video lessons

You will need:

Lavash for shawarma is a very thin unleavened flat cake, which in the East is prepared in a tandoor, and we will use a simple frying pan or oven. Flour must be sieved. The dough can be made with or without yeast. In the first case, he needs to stand for at least an hour, in the second - 20-30 minutes. After such a "rest", the gluten will swell well, and the mass will become more pliable when rolling.

The consistency of the yeast dough should be airy, soft, and the yeast-free dough should be tough, but elastic, it is kneaded until the stickiness disappears.

Finished products are stored in plastic bags for about 4 days.

Choose a pita bread recipe at your discretion, and you already know how shawarma is prepared at home.

Yeast

For cooking, take:

• Serum (can be replaced with water) 250 g
• Flour 500 g
• Dry yeast 8 g

Combine flour and yeast, add a pinch of salt, cover with preheated liquid and knead thoroughly.

Divide the mass into several parts. Each of them should be rolled into a ball with a diameter of 5 cm, folded into a clean bowl, covered and left to rise for 40 minutes.

Yeast-free

There is no yeast in the original recipe, but this option requires certain skills. Would need:

• Warm water or whey 1 glass
• Flour 3 cups
• Salt ½ tsp

Heat the water so that it is warm, add salt and gradually add flour, while stirring everything with your hands.
The consistency should be thick and pliable. To prevent the dough from tearing when rolling, you should achieve maximum elasticity at this stage.

Set aside the resulting workpiece for 20 minutes.

Simple

You can make pita bread at home using a recipe that contains sunflower oil, which gives additional elasticity. The following products are needed:

• Flour 3 tbsp.
• Oil 2 tbsp. l
• Water 1 tbsp.
• Yeast 5 g
• Salt 1/2 tsp
• Sugar 1/2 tsp

Heat the water, add sugar and yeast to it. Slowly pour this mixture, butter into the flour and knead until you get a soft dough that does not stick to your hands. Then leave everything warm for 20 minutes under a towel.

Armenian

Armenian thin lavash is very easily wrapped and cooked without yeast.

• Flour 4 tbsp.
• Water 330 ml
• Grows up. oil 2 tbsp. l.
• Egg 1 pc.
• Vodka 1 tbsp. l.
• Salt 1 tsp

Bring water with salt and oil to a boil.

Drive an egg into the sifted flour, give vodka, mix. Then gradually pour in hot water, stirring all the time. Knead with your hands so that the mass lags well behind your hands. Put in a bag and leave for at least an hour. During this period, you need to get it out once and crush it.
After the dough has rested, divide it into egg-sized portions and shake it finely.

Jewish

Prepared from the simplest set of products:

• Flour 3 tbsp.
• Water 1 tbsp.
• Salt 1/2 tsp

If you are afraid that it will not work out thinly, you can add 2 tablespoons of vegetable oil.

Knead flour and salt with hot water and let stand for a while.

Cheese

We will not be limited only to classic recipes, because there are many variations of lavash. Try making delicious, delicate hard cheese-based tortillas.

• Flour 1 tbsp.
• 1/2 tbsp water
• Yeast 10 g
• Grated cheese 80 g
• Butter 50 g
• Salt 1/2 tsp
• Sugar 1 tsp

Dissolve yeast in warm water with sugar and salt. Add soft or melted butter, cheese, flour, knead the dough and let sit. Then divide into pieces, cover with a towel and leave for 10 minutes.
On a floured table, roll out into a layer no more than 2-3 mm thick.

Lavash turns out to be very cheesy, they can be used not only for shawarma, but also for rolls, burritos or as an independent dish.

Tomato

Another unusual version of pita bread with tomato juice and spices.

• Flour 0.5 kg
• Tomato juice 1 tbsp
• Yeast 10 g
• Salt
• Any spices

Salt the juice, add spices (black and red peppers, dry herbs, etc. as you wish). Pour in dry yeast, stir until dissolved. Then give flour, knead and put in a warm place to grow.

Crumple, divide into balls and leave for another 10 minutes. Roll out as thin as possible.

From this material, you will learn how to make a delicious thin lavash at home using a classic recipe with your own hands. You will also find here the best recipes for making pita rolls with crab sticks and other mouth-watering fillings.

Actually, what is pita bread? This is a white thin bread cake, a traditional pastry in the Caucasus. Freshly cooked hot lavash has a soft structure, but before you look back, the dough hardens and breaks in your hands. It is convenient to make "wrapped" sandwiches from this flatbread (the popular shawarma with chicken fillet pieces, for example) or rolls - you just need to choose your favorite filling. Traditionally, real lavash is baked in a tandoor - a special oven that has several names for different nations. The inside of the oven is very hot and is ideal for this.

A quick way to make thin pita bread at home:

HOW TO MAKE CRAB STICK ROLLS AND OTHER FILLING INGREDIENTS .

BEST RECIPES FOR COOKING LAVASH ROLLS AT YOUR HOME - WITH CRAB STICKS, FISH IN LAVASH, VEGETABLE FILLING, WITH HAM, WITH CHICKEN, WITH CHEESE, WITH CARROTS AND OTHER OPTIONS .

Classic cooking recipe:

Ingredients: sifted flour (up to 3 glasses), dry yeast and salt (a teaspoon each), vegetable oil (a tablespoon) and one glass of not hot water.

The yeast must first be diluted in water. Mix flour with salt and yeast, gradually adding water to the consistency. We knead a flexible soft dough. We take a large bowl, grease it with vegetable oil and leave the dough in it for 60 minutes, be sure to cover it with a towel.

When the dough comes up, you need to divide it into five equal pieces. For small pita bread, cut the dough into more pieces. We make balls from the resulting pieces, wrap them in cling film for 5 minutes (thanks to this, the cakes will turn out to be very thin).

Then she rolls out the dough, in the process, be sure to sprinkle it with flour (you shouldn't feel sorry for the flour). You should make large cakes, with an approximate thickness of one and a half millimeters.

We heat a large baking sheet on a gas stove, then set a small flame and move each workpiece with a rolling pin onto an absolutely dry baking sheet. We do not recommend leaving the stove at this moment, everything will be ready within a minute.

As soon as the dough turns white with a couple of ruddy spots, turn it over. You need to be able not to overexpose the pita bread on the fire, so that it does not become too dry and so that you can make rolls with filling from it.

Carefully lay out the finished baked goods on a towel. Near which is a glass filled with water. The cakes should be lightly sprinkled with water from the top and bottom, and then immediately covered with a towel. Let the tortillas cool slightly.

Homemade lavash prepared according to this recipe will be thin, very tender, soft and not overdried. If you are not going to use it right away, then place it in a plastic bag. This will keep it fresh for several days. And on occasion, you can treat unexpected guests to magnificent homemade rolls, which will serve as an excellent snack. We highly recommend making rolls with crab filling - you will lick your fingers !!!

We told you in detail how you can quickly make delicious homemade lavash. But making a cake is half the battle. We need to make delicious dishes, rolls with different fillings.

Now you know how to make an appetizing pita roll and what are the best fillings for pita bread. With the help of our recipes, you can easily prepare at home a wonderful treat for the whole family and for guests - rolls with crab sticks,

Today I have for you, Armenian lavash and its detailed recipe for cooking at home. For a very long time I wanted to cook it, but it seemed to me that it was insanely difficult, so my hands did not reach him. But in fact, everything turned out to be much simpler. From this amount of products, 14 round cakes are obtained.

Unleavened flat bread made from wheat flour is a great alternative to the usual bread. Such cakes are popular not only in the Caucasus, as we also fell in love with them for their versatility. After all, pita bread can be used not only as bread, but also make excellent quick snacks and rolls from it. And if you start listing how many simple recipes from it have been invented, you won't remember everything at once. Holiday dishes with him are especially popular, so it is possible for someone, this recipe will become a real wand - a lifesaver.

Therefore, I want to show you a recipe for thin Armenian lavash in a pan. Traditionally, it is baked in a special oven, but since this recipe is adapted for all housewives, I will cook these cakes in a frying pan. And Elena sent this recipe, who often has such pastries on the table.

Ingredients:

• Wheat flour - 350 g + 50 g for rolling
• Hot water - 200 ml.
• Vegetable oil - 2 tablespoons
• Salt - 0.5 tsp

Quantity: 14 pcs.

How to cook pita bread at home in a pan

To make yeast-free homemade pita bread, I immediately prepare all the necessary products. I put water on the fire, as we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

Next, pour in 2 tablespoons of vegetable oil, preferably refined and mix with a spatula.

Last, I pour in hot water and, continuing to stir, knead the dough. The water should be very hot, but not boiling.

In order for the dough to become elastic, it must be kneaded for about 10 minutes. Do not add additional flour during kneading, as the specified amount is sufficient. When kneading the dough, it must be stretched and wrapped, then it is saturated with air and, as a result, it turns out right. Over time, it will not stick to your hands, it will become elastic and it will be easy to work with it.

After that, I wrap it in plastic wrap and let it rest for 30 minutes. Its weight is about 540 grams.

Next, I divide the rested dough into equal pieces. I got 14 pieces of 40 grams each.

Then I roll each piece into a ball, press it down a little with my hand, put it on the board and cover it with a napkin.

And at this time, I lightly sprinkle flour on the work surface on which I will roll lavash. Then I begin to roll out the dough one piece at a time. It should be rolled very thinly, the thinner the better. To do this, you have to make a little effort. For a more aesthetic look, you can cut the rolled dough with a knife, making a beautiful circle out of it. To make it easier to do this, you can use a plate of the desired diameter as a template. Since pita bread is prepared quickly, it is better that you have several round blanks rolled out in advance. And so that they do not get chapped, I sprinkle them with a very small amount of flour, which I shake off before frying.

In the meantime, I put the pan on the fire so that it warms up well. You do not need to pour oil into it, because we will bake it in a dry frying pan. When it has warmed up, I reduce the heat to medium and put the prepared dough piece on it. I bake it without adding oil, for about 30 seconds on each side. But this is not the whole recipe for Armenian lavash. Now it is important that the resulting cakes do not become dry. To do this, I collect drinking water in a spray bottle and sprinkle each cake with it immediately after frying, and on both sides, and then cover it with a kitchen towel.

I put the hot Armenian lavash in a pile on the board, and cover it with a kitchen towel on top. As you can see, they turned out to be porous, thin and layered, which means that we did everything right. I can safely say that it tasted much tastier than I expected. Fried pita bread in a pan is better than what is sold in stores. After all, it happens that sometimes you buy it, and it crumbles or, on the contrary, some kind of rubber, so making it yourself, in my opinion, is the ideal solution. It is perfect for shaping various appetizers, shawarma and more. And some people eat it instead of bread, and for good reason, because it is so tasty, and it does not take long to cook. It is best to store it in disposable plastic bags so that it does not dry out. Try it too, I hope you like it. Bon Appetit!

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!