Hello dear readers! Do you know that lavash, chebureks and other bread products in Armenia and other Asian countries are kneaded without yeast, and even in hot water? In Russian cuisine, this type of dough is rather an exception - a curiosity.

In fact, pita bread is a yeast-free choux pastry spread in a very thin layer. It is baked in a pan or a baking sheet. From thin pita bread, you can make a layer cake, Napoleon cake, shawarma, pita bread with cottage cheese and herbs.

But how to cook pita bread at home? And will he succeed? You have - yes. Because now you will learn the secrets of its successful preparation.

Self-preparation of lavash

The classic Armenian thin lavash consists of three ingredients:

• Flour;
• Salt;
• Water.

Step by step recipe for making it:

1. We heat water to 60-70 ° C. Pour it into a glass.
2. We take half a teaspoon of salt, dissolve it in hot water, which is not at all difficult to do.
3. We prepare a wide enameled bowl, pour three glasses of flour into it.
4. In the middle of the flour hill we make a recess, pour hot salted water into it, quickly knead the dough with a fork or whisk. In the latter case, most of the dough will be inside the whisk, but this is not scary. The dough is soft and not too sticky.
5. Knead the dough directly in the bowl. This will take no more than 10 minutes. If the dough continues to stick to your hands, you can add a little more flour. It must be borne in mind that the dough should not be steep.
6. If you bake pita bread in a pan, then the dough can be divided into 10-12 parts.
7. Sprinkle flour generously on the table. We get a rock. We spread the first lump of dough on flour.
8. Before you start rolling, the rolling pin must be dusted with flour so that the dough does not stick.
9. Roll out the dough with a thickness of 1 mm. This is the maximum (important point!) thickness of the Armenian thin bread preparation. All blanks are rolled out in advance. You can stack them on top of each other without fear, they will not stick together. There is no yeast in their composition, and so much flour is used for rolling that it completely covers the surface of the pita bread like white powder on the face of an 18th century French fashionista.
10. A frying pan, preferably cast iron, is put on gas. Without adding any fats and oils, lavash is fried on both sides. It will take no more than 1-1.5 minutes for one loaf (depending on the burning intensity of the burner).

How to properly prepare delicious pita bread is only part of the secret, the other half of the trick is how to make it supple.

To prevent the cakes from remaining brittle, after removing them from the pan, they must immediately be covered with a lid. So they should be cold.

Hot cakes are brittle, and when cooled under the lid, they become elastic. If they are required for the preparation of envelopes, pies, rolls later, then they must be placed in plastic bags.

What is the secret of thin dough

Among my acquaintances there are many girls from Central Asia. Their cooking skills never cease to amaze. The thinnest dough that I was able to roll out without spoiling it was at least 4 mm thick.

If you cook dumplings on your own, then you understand what I'm talking about. It is rather problematic to roll out dough kneaded in cold water into a thin even layer. And my girlfriends rolled out a whole “tablecloth” from a 100-gram piece of dough.

It turned out that the dough on hot water has a greater density, elasticity. Use it!

By the way, thin unleavened lavash has a feature - a long shelf life (of course, at normal humidity). In a plastic bag, it retains its elasticity for a long time. When buying ready-made pita bread in the store, I noticed that the texture of the package is very similar to those used for freezing food. So pita bread can also be stored in the freezer, it will not lose its qualities.

And here is the video - a thin cake with your own hands:

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Today I have for you, Armenian lavash and its detailed recipe for cooking at home. For a long time I wanted to cook it, but it seemed to me that it was insanely difficult, so my hands never reached it. But in fact, everything turned out to be much simpler. From this amount of products, 14 round cakes are obtained.

Unleavened flatbread 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, lavash can be used not only as bread, but also to cook excellent quick snacks and rolls from it. And if you start listing how many simple recipes have been invented from it, you won’t remember everything at once. Holiday dishes with it are especially popular, so perhaps for someone, this recipe will become a real 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 this recipe was sent by Elena, who often has such pastries on the table.

Ingredients:

• Wheat flour - 350 g + 50 g for rolling
• Hot water - 200 ml.
• Vegetable oil - 2 tbsp
• 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 fire, because we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

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

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

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

After that, I wrap it in cling film 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 down a little with my hand, put it on the board and cover with a napkin.

And at this time, lightly sprinkle the work surface on which I will roll out the pita bread with flour. Then, one by one, I begin to roll out the dough. Roll out very thinly, the thinner the better. To do this, you will have to make a little effort. For a more aesthetic look, you can cut the rolled out 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 weather, 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. There is no need to pour oil into it, because we will bake it in a dry frying pan. When it warms up, reduce the heat to medium and spread the prepared dough blank on it. I bake it without adding oil, 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 it with each cake immediately after frying, and on both sides, and then cover it with a kitchen towel.

I stack hot Armenian lavash on a board, and cover 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 the taste turned out much tastier than I expected. Fried pita bread in a pan is better than what is sold in stores. After all, it happens sometimes you buy it, but 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 forming various snacks, shawarma and much more. And some people eat it instead of bread, and for good reason, because it is so tasty, and it doesn’t take long to prepare. It is best to store it in disposable plastic bags so that it does not dry out. Try it and you do it, I hope you like it. Bon Appetit!

Lavash is very popular in our house. This is such a "magic wand" - wrap a variety of fillings in it and any snack is ready. Lavash roll will decorate any festive table. It is impossible to make large sheets of Armenian lavash at home, this requires special tools. But every housewife can bake in a pan.

There are many recipes for making pita bread, I have unleavened pita bread. At home, it is not at all difficult to cook it. To do this, pour flour into a deep bowl. Be sure to sift the flour. We take hot water, dilute salt in it.

Make a well in the flour and pour in the water, gradually stirring the flour.

Then dump the dough out of the bowl onto a cutting board or table and knead the dough.

Knead the dough for seven to ten minutes to make it elastic and smooth. While kneading the dough, we stretch it slightly on the board and, as it were, wrap air in it, from this later, when baking in the finished pita bread, a lot of bubbles are obtained. We put the finished, well-kneaded dough in a plastic bag, you can wrap it in cling film or cover with an inverted bowl. Leave it like that for half an hour, so that the dough, as they say, rested. After that, the dough rolls out easily.

After half an hour, make a sausage out of the dough and divide it into equal pieces about the size of a chicken egg. Cover them with a towel so they don't bleed.

We roll out the cake thinner, according to the size of your pan.

Bake in a well-heated pan for two minutes on each side without oil.

We do not overdry so that the pita bread turns out soft and does not break when folding. We put the finished Armenian lavash on a dish, be sure to lightly sprinkle with drinking water and cover with a clean towel. Similarly, we bake the rest of the pita bread. For storage, we put ready-made pita bread in a plastic bag, as they can dry out quickly. I usually cook a large batch at once and then store them in the freezer.

Bon Appetit!

The history of making Armenian lavash goes back several thousand years. Thin unleavened or thick slightly salty cakes are not only amazingly tasty, but also healthy. After all, they do not contain any synthetic additives and baking powder, only natural products and your magic hands that create this delicious dish!

Today, Armenian lavash is popular not only among the peoples of the Caucasus, but throughout the world. And this is not surprising. After all, it is tasty both on its own and as a basis for various dishes.

All products that are used to make Armenian lavash are simple and inexpensive, which means they are available to every housewife. Let's take a look at how to quickly and easily cook Armenian lavash at home.

Thin Armenian lavash at home - recipe

Ingredients:

• wheat flour - 2 tbsp.;
• water - 0.5 tbsp.;
• egg - 1 pc.;
• salt - 0.5 tsp.

Cooking

How to cook Armenian lavash? Break the egg into a bowl, add salt and beat well. Then pour in a little boiled water, gradually add flour and knead a homogeneous elastic dough for Armenian lavash. Next, cover it with a towel and let it brew for about 40 minutes. After we cut the dough into small pieces, roll each into a thin layer and bake in a pan on both sides for 2 minutes. We immediately transfer the finished pita bread to a plastic bag and leave it for 5 minutes, otherwise it will become brittle and dry.

Recipe for thin Armenian lavash

Ingredients:

• flour - 2.5 tbsp.;
• dry yeast - 1 teaspoon;
• vegetable oil - 1 tbsp. a spoon;
• water - 1 tbsp.;
• sugar - 1 teaspoon;
• salt - a pinch.

Cooking

How to bake Armenian lavash? Pour water into a small saucepan and heat over low heat to a temperature of about 45 °. Sift the flour carefully through a sieve. We dissolve dry yeast in warm water, add sugar, vegetable oil, sifted flour and a little salt. Mix everything thoroughly and knead a smooth and elastic dough. After that, cover it with a towel and leave for 1 hour in a warm place.

Then knead the dough well and cut into 10 pieces. Each roll into thin cakes and bake in a dry preheated pan for 15 seconds on each side. We put the finished pita bread in a pile on a tray and cover with a kitchen towel. When the Armenian bread has completely cooled down, we transfer it to a clean bag and store it in this form in the refrigerator.

From ready-made pita bread, you can cook a wide variety of snacks, rolls, puff cakes. It is also a great substitute for regular bread. You can also simply dip pieces of pita bread in melted butter or jam and drink hot tea. It's insanely delicious!

Recipe for thick Armenian lavash

Ingredients:

• wheat flour - 1 kg;
• yeast - 80 g;
• water - 600 ml;
• sugar - 1 teaspoon;
• olive oil - 2 teaspoons;
• egg - 1 pc.;
• vegetable oil.

Cooking

How to make Armenian lavash? Sift flour and mix with salt. Dissolve yeast in warm water, add flour and knead soft and elastic dough. Cover it with a towel and leave it for 20 minutes in a warm place. Then knead the dough well, cut into 5 equal parts and roll each into a small and thick cake. Mix eggs with sugar and olive oil. We spread the cakes on a baking sheet, grease with the prepared egg mixture and send to the preheated oven. We bake pita bread for about 7 minutes at a temperature of 180 ° C. Then take it out of the oven and sprinkle with water. Bon Appetit!

For such a ubiquitous dish as pita bread, the recipe for cooking at home is very simple. Here you can find a fairly large variety of techniques with different ingredients. But since ancient times, a flatbread made from flour and water has been considered lavash. Usually it was served instead of bread with almost all dishes.

To date, lavash has become widespread and has changed a little; it comes with filling, both sweet and salty. But still, it is worth distinguishing between different types of pita bread and recipes for cooking at home.

Recipe for thick lavash

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 pita bread, 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. Flour is mixed with yeast and allowed to stand.
2. Meanwhile, water is boiled and mixed with oil. This consistency is poured into the flour and mixed thoroughly so that lumps do not 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 recipe for cooking at home is quite common and simple. Each hostess has a different cooking process, but the result remains the same. Such pita bread can be used both instead of bread and for cooking dishes of varying complexity. Here you can recall such goodies as rolls with various fillings or twisters, which have gained unprecedented popularity in recent times.

To cook Armenian lavash at home, we need 3 cups 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 well is made in the sifted flour, into which hot water is gradually poured. Before rolling out, 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 are using. 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. That is why yeast is used here. For pita bread, stock up on the following ingredients:

• Flour - 5 glasses;
• Salt 1 tbsp;
• Sugar 0.5 tbsp;
• Pressed yeast - 5 grams;
• Water, preheated - 150 g;
• Kefir - 150 g;
• Sesame.

Recipe for making Uzbek pita bread at home:

1. The flour is dry mixed with yeast, salt and sugar.
2. Kefir is mixed with water and poured into flour.
3. 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 in milk can be distinguished, which includes the following components:

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

The 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 are carefully greased with an egg.
5. We send it 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 hour a spoon;
• You can add a pinch of sugar;
• Pressed yeast - 30 grams.

1. In a glass of hot water, yeast and salt are mixed.
2. The mixture is poured into flour, which was previously sifted. The dough is kneaded until a homogeneous consistency is obtained.
3. Next, pita bread is molded, which in shape are oblong cakes. They make a recess in the middle.
4. Lavash is placed in the oven and cooked until golden brown.
5. To make 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 recipe for cooking at home

• Water - 300 ml;
• Flour - 0.5 kg;
• Butter - 2.5 tablespoons;
• Yeast - 10 g dry;
• Salt is a big pinch.

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

1. Flour is sifted through a sieve for enrichment with oxygen.
2. Wol 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 the 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, it should be carefully sifted before the process.
2. Next, add 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 avoid a greasy and burnt taste. Another nuance that should be taken into account is that it is better to undercook the pita bread a little.

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

If you often cook this delicious dish, then the dough sheeter for pita bread will help you a lot to facilitate the work. It makes the cooking process much faster.