How to make lavash at home. Secrets of making lavash with your own hands

How to cook Armenian lavash in a frying pan

At first glance, it may seem that the matter requires virtuoso skill. However, once you get the hang of it, you will bake Armenian lavash better than ordinary pancakes.

Armenian lavash can turn out like this, or maybe like in the photo above

Heat the water to a boil and add salt as it begins to boil. Stir until dissolved, remove from heat and simmer slightly. If the water is spring or bottled, it is not important to boil it.
Then take a deep bowl and sift all the flour into it. Make a hole in the center and fill it with still hot salt water. Immediately begin kneading the dough. Achieve a thick consistency.
Place the pita dough on a table lightly sprinkled with flour and knead for a couple more minutes. Collect into a lump and wrap it in food grade polyethylene. Leave it directly on the table - let it sit for 30 minutes.
Divide the lump of dough into 12-14 parts, roll each one out in turn. Thinner, but make sure there are no breaks.
Place a frying pan over medium heat. There is no need to grease, but fry the Armenian lavash on a dry surface. The diameter of the cakes is 25-27 cm.
Place the finished bread on a damp cotton or linen towel. To prevent the pita bread from drying out prematurely, store it also under a towel. And to “revive” dried bread, just sprinkle water on it and keep it wrapped in a towel for about half an hour.

Master class from a charming Armenian girl. Unfortunately, not in Russian, but this is not required. The process is intuitive, although not so simple:

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How to make thin pita bread at home

Probably no one needs to imagine thin pita bread. This is simply an amazing product of Caucasian cuisine. Thin Armenian bread is an excellent basis for many dishes: lasagna, shawarma, filled rolls. Even though you can buy lavash in a store, homemade lavash cannot be compared to anything else. Even if you have never tried kneading dough, this is exactly the option to try. Who doesn't love pita bread? Probably only those who haven't tried it. Flat, thin and warm... It goes with many dishes, just like bread. Making lavash at home.

Lavash in a frying pan at home
Thin pita bread in the oven at home
Recipe for thin Armenian lavash
Armenian lavash at home in a frying pan video recipe
Thin Armenian lavash in a frying pan
Delicious Armenian lavash in a frying pan

This is an excellent type of bread that both beginners and pros can do. Easy and quick to prepare in a frying pan.

How to cook pita bread in a frying pan at home

Ingredients:

2st. whole grain flour
1 tbsp. premium flour
1 tbsp. salt
sugar a pinch
2 tbsp. vegetable oil
1 tsp dry yeast

How to cook pita bread in a frying pan recipe:

In a bowl we dilute dry yeast, a little sugar and warm water. And set aside until foam appears.
Mix whole wheat flour, white flour and salt in a separate bowl. Slowly pour in the liquid with yeast and begin mixing. Add olive oil and continue stirring. Until we have a beautiful ball of dough.
The dough should be smooth and elastic. If it is too dry, moisten it with water, cover it with film or a towel and set it in a warm place. The dough should double in size. As soon as this happens, take it out and knead it again.
Cut the dough into approximately 12 equal pieces. Roll out each piece as thinly as possible. As you wish.
If you don't have a rolling pin and knead the dough with your hands. You will get excellent lavash, just not very thin.
Fry the pita bread in a non-stick frying pan or a regular one, then grease it with vegetable oil. Fry the pita bread on both sides for a couple of minutes under the lid.

Preparation:

You can prepare real Armenian lavash by first making rye sourdough. Mix rye flour with water and pour everything into a 3 liter jar. The mixture should be free of lumps and completely homogeneous. Cover the neck of the jar with gauze, folding it in 3 layers.
Leave the finished starter at room temperature for a day. In a day, fermentation should begin. On the third day, the starter will begin to bubble and acquire a sour smell. At this point, add 100 g of rye flour mixed with the same amount of water. Stir the starter and leave it for a day. Then, a day later, feed the starter again in the same way and after a day it can be used for its intended purpose.
When the starter is ready, start kneading the dough. Take a deep bowl and sift the wheat flour into it. Add salt and water, as much as needed to knead a not very stiff dough. Pour 200 g of starter into the resulting dough and cover it with a towel. Leave the dough in a warm place for 2 hours.
Cut the infused dough into medium pieces, shape them into a ball and place under a towel for 15 minutes. Then roll out each piece of cake, no more than 2 mm thick and with a diameter equal to the frying pan in which they will be cooked.
Heat the frying pan and place the flatbread on it. Fry it on each side for a few seconds. Turn over when the cake turns white and has brown spots on it. Place the finished pita bread in a pile under a towel.

Lavash traditionally refers to Armenian bread, but there is also thick lavash that belongs to Georgian cuisine. It’s up to you to decide what kind of lavash to prepare, because both thick and thin, and Armenian lavash can be an excellent addition to various dishes

not only on the everyday table, but also on the festive table.

Lavash, the national Caucasian bread, is a thin white flatbread made from wheat flour. It has a specific taste and consistency; it replaces bread for many people, and at the same time, it is much lower in calories. Georgian lavash, the recipe for which includes cooking in a special oven, has the best taste and goes well with various dishes, herbs, and cheese. It is convenient to take with you on the road and can be eaten simply with sauce or adjika - this is an amazing and nutritious dish that requires no effort at all.

The secret of pita bread

Recipes for making lavash are quite simple, and the ingredients are inexpensive and accessible to any housewife. However, this product, prepared at home, will still differ from traditional Georgian or Armenian lavash. The thing is that the traditional process of preparing it includes a sequence of actions and equipment that is not available in an ordinary Russian kitchen. The stove alone (tonir, in Armenian, or tone, in Georgian) is a special grill consisting of a ceramic hemisphere on a clay platform.

However, if you still want to pamper your family with something exotic, homemade, you can try cooking it at home. After all, the dough is very easy to knead, and the oven is still intended for baking – including bread!

Georgian lavash, first recipe

First prepare the ingredients. You will need:

Flour (3 cups);
Warm water (¼ cup);
Yeast (10 grams);
Sugar and salt;
Vegetable oil (3 tablespoons).

So, take a small, non-flat plate and pour warm water into it. Then, add yeast and a teaspoon of sugar, stirring.

While the yeast is “rising”, you will need to mix the flour and salt in a large bowl and make a well in the middle. Approached yeast is carefully poured into it, as well as sunflower oil. After this, the resulting mass is mixed with quick movements until homogeneity is achieved and laid out on a table or other flat surface sprinkled with flour. Continue kneading the dough for ten minutes.

The kneaded dough is kneaded into a ball and transferred back to the bowl, previously cleared of remaining kneading and greased with sunflower oil. Place the bowl in a warm place for two hours and wait until the dough doubles in size.

When the dough has risen well, the oven should be preheated to 230 degrees. The dough must be kneaded and divided into sixteen equal parts.

Each piece is crumpled into a ball and rolled out on a flat surface sprinkled with flour until a thin sheet is obtained, about 4 mm thick and 20 cm in size. You can also roll out rectangular sheets - whatever suits you. The main thing is to achieve the desired thickness and not tear the dough.

Do not grease the baking sheet on which you place the cakes with oil, but, on the contrary, sprinkle it generously with flour. You can also prick the dough with a fork, sprinkle a little water and sprinkle with sesame seeds and poppy seeds. Bake the scones for no longer than five minutes - keep an eye on the baking until golden brown.

Georgian lavash - recipe two

This option does not involve the participation of yeast, and therefore has less calories.

What you will need:

Kefir (1 glass);
Salt (1 teaspoon).
Vegetable oil (1 tbsp);
Soda (1 teaspoon);
Flour (2-2.5 cups).

You need to mix the ingredients in a large bowl for convenience. Salt and soda are added to kefir, not from the refrigerator, warm, and bubbles appear on the surface. After this, the remaining ingredients are added to the bowl: butter, flour. The consistency of the dough should ultimately feel similar to your earlobe.

The resulting mass is covered with a thick cloth and left for 40-45 minutes.

After this, the dough is divided into approximately 6-8 parts and rolled out to a thickness of 4mm.

Thick or Georgian lavash is a very tasty type of bread. Our family really loves all kinds of flatbreads and pita breads. I have already shared with Alimero readers a recipe for thin pita bread, which is convenient for wrapping anything. Today I offer you a version of thick, soft and crispy Georgian bread.

In my city, about two years ago, small bakery stalls opened with a real tandoor oven. The aroma around the bakery is incredible. As you get closer, you can see a huge dough mixer and oven. They bake lavash, shoti, lavash with egg, khachapuri, achma and much more. I was only able to resist the temptation and not buy a shoti a few times.

So I decided that I could repeat this bread at home. The result did not disappoint me at all. This pita bread was eaten with pleasure and very quickly. The main thing here is to have time to take photos.

To prepare 1 large pita bread you will need:

2 tsp sugar

2 tsp salt

140 g warm water

1 tbsp. vegetable oil

Preparation time:
15 minutes.
Waiting time:
2 hours.

Add salt and sugar to the sifted flour.

We dilute honey in warm water.

Add yeast to a glass of diluted honey.

Mix everything and let stand for 10 minutes.

Add gluten to flour and mix.

Pour the honey-yeast water into the flour and knead into a smooth dough. Let stand for 1 hour.

Without using a rolling pin, stretch the dough over the entire baking sheet. Cover it with cling film and let it rise for about 30 minutes.

Preheat the oven to 180 degrees. Prepare the ice. Place the baking sheet with pita bread in the oven, add 5-6 ice cubes to the bottom baking sheet and very quickly close the door. Bake until golden brown for about 10-15 minutes.

Crispy on the outside, soft on the inside, the lavash is ready!

This aromatic bread acts as a kind of calling card not only in Georgia, but also in many other Caucasian and Asian countries. In order to master international cuisine, why don’t we make Georgian lavash at home, especially since the recipe for its preparation is simple and accessible to everyone. By following our recipes step by step, you will receive a fluffy, incredibly tasty flatbread with an appetizing golden brown crust and a fragrant, airy crumb.

Do not confuse the Armenian thin flatbread with this fragrant flat bread. Thick, fluffy Georgian lavash in the original has a completely different name - puri, which translated into Russian means “bread”.

Georgians also have another type of national bread - madauri, which has a peculiar shape of a circle on one side, elongated and pointed.

The classic recipe for making Georgian lavash is very simple. The dough for these flatbreads contains only water, flour and salt. This pita bread is baked very quickly in special tone stone ovens at very high temperatures, which makes it so soft and airy.

Naturally, we are not able to equip such an adobe oven at home, so to obtain soft, tasty bread we have to resort to tricks.

Most important skill

First of all, housewives need to master the preparation of dough. This is what we will devote time to now. And you will see that it is quite possible for anyone to bake Armenian lavash at home. The recipe as a whole is simple, if you familiarize yourself with some of the intricacies of national baking.

There is no need to add baking to the dough. The peculiarity of this flatbread lies in the minimal amount of ingredients.
The dough is kneaded in hot water. Thanks to this, it turns out custard and therefore rises well in the pan.
The flatbread must be rolled out very thinly, otherwise the product will turn out rough and will not bake well. The table should be visible through the sheet of dough. To ensure that the edges of the flatbread are even, you need to find a suitable shape and use it to trim the pita bread before baking.
The correct dough is very elastic and stretching it is not difficult. If your dough is dry and hard, you don’t even have to try - it still won’t make tasty lavash.
The recipe for making Armenian lavash is often accompanied by recommendations for choosing a frying pan. It is necessary to take stone or cast iron, with thick walls. It should warm up well and keep warm for a long time.
Bake the flatbreads in a dry frying pan without oil. Moreover, they bake very quickly.
To prevent the products from drying out, they are lubricated with water using a brush and covered with a napkin.

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.

Flour is mixed with yeast and allowed to stand.
Meanwhile, water is boiled and mixed with oil. This consistency is poured into the flour and mixed thoroughly so that no lumps form.
The resulting mass is divided into several parts and rolled out to a thickness of 1 cm.
Lavash is baked in the oven until cooked.

And it has a place in sweet dishes!

Yet it is universal - Armenian lavash! At home, it’s easy to organize a wonderful dessert for children with his participation. For one flatbread you will need 400-500 g of cottage cheese, 50 g of butter (it will have to be softened first, but not melted), seven tablespoons of sugar, 2 eggs, eight nectarines (peaches are also possible, but then choose slightly unripe ones), breading, vegetable oil (for lubrication only), heavy cream (150 ml), chocolate sauce (optional) and mint sprigs for garnish (unless your kids are against this plant).

Soft butter, cottage cheese, half the sugar and an egg are beaten - either with a blender, or with a mixer, or with an ordinary whisk, but thoroughly. 3 prepared nectarines are finely chopped, placed in the mixture, which is then stirred. The mold is lined with parchment, greased with vegetable oil, and sprinkled with breading. The pita bread is spread on the table, the filling is laid out on it, the flatbread is first rolled into a tube, which is then twisted into a spiral. This must be done quickly so that the Armenian bread does not become soggy and begin to tear. Next, the “sauce” is prepared: the cream is whipped with the rest of the sugar and the egg. 2/3 is poured onto the cake, which needs to be pricked a little. “Uncovered” nectarines are cut in half, beautifully laid out on the surface, and the rest of the filling is poured on top. For greater beauty, you can cut the pie into a fan. This luxury should remain in the oven for about twenty minutes, after which chocolate sauce is poured on top. Believe me, not a single child can resist this deliciousness!

Armenian lavash without yeast in the oven

Ingredients

Bread flour – 450 g + –
Cold filtered water – 130 ml + –
Ghee butter - 2 tbsp. + —
Extra salt - 1/2 tsp. + —

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How to cook Armenian lavash in the oven

The classic recipe for thin Armenian lavash does not include yeast, soda, or fermented milk base, so we will adhere to the same principle at home, using only the necessary ingredients and original kneading technology. Only in this way will we be able to prepare the base for shawarma correctly. It is worth noting that pita bread turns out dry in the oven, so our cooking will have an additional step - softening the flatbread.

Sift the flour through a fine sieve, and cool the water for the recipe in the refrigerator, after which we pour the liquid into the basin and begin to gradually introduce the flour in portions, stirring the mixture with a wooden spatula.
As soon as the dough becomes very thick, take it out onto the table and knead by hand until elastic. Now cover the dough with film and leave for 20 minutes so that the gluten is released and the dough structure becomes soft and pliable.
After a third of an hour, sprinkle more flour on the table (from what is left) and knead the dough again, and then again wrap it in film for another 20 minutes.
After the specified time has passed, we make the final knead by again sprinkling the table with flour and dividing the dough into equal pieces the size of a tennis ball.
Roll out one piece to a very thin layer the size of a baking sheet, keep the rest of the dough balls under a napkin so as not to dry out.
Place the rolled out flatbread in the oven, preheated to 200°C for a few minutes. You need to make sure that the pita bread does not burn. And we determine its readiness by baking the convex parts of the cake.
Take the finished pita bread out of the oven, brush it with water on both sides and cover it with a towel to make it soft.

In this way we bake all the pita breads, moisten them and stack them. As soon as the cakes are no longer fragile, fold them and put them in a plastic bag, where they will finally take on a flexible and pliable structure.

Preparation:

Dissolve sugar in water. Add yeast there. Set the resulting mixture aside until bubbles appear.
Sift the flour and mix with salt in a deep bowl.
Make a well in the center and pour in water with sugar and yeast. After this, add vegetable oil.
Mix all ingredients until a homogeneous mass is formed.
Sprinkle the table with flour and turn out the dough, where you knead it, bringing it to a smooth consistency for 10 minutes.
Place the dough back into the bowl after greasing it with oil. Cover the dough with a towel and put it in a warm place for 2 hours. Until the dough becomes 2 rubles in volume.
Once the dough has risen, knead it lightly, then divide it into 15 parts. Roll the pieces into thin squares. Sprinkle a baking sheet with flour and place the rolled out dough on it. Pierce the dough and sprinkle with sesame seeds.
Bake the pita bread in the oven, preheating it to 230 0 C, for 5 minutes, until it turns golden brown.

Thin lavash is lavash with a thickness of no more than 4 mm.

Lavash: calorie content, composition

Many housewives love to bake their own bread and bakery products. But before we talk about how to cook pita bread at home in a frying pan, let's find out its calorie content, as well as the beneficial properties of this type of bread. Why is lavash with herbs, and not only, recommended for consumption even by nutritionists? After all, its calorie content is 275 kcal, while the calorie content of wheat bread is only 213 kcal.

It's all about the composition, which does not include yeast, and the percentage of fat is minimal. You can eat the flatbread without any fear of gaining weight. Lavash also contains a large amount of vitamins and lactic acid bacteria, which have a positive effect on the functioning of the digestive system.

Armenian lavash

Armenian lavash is most widespread in the world. The recipe for cooking at home 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 preparing dishes of varying complexity. Here you can remember such delicacies as rolls with various fillings or twisters, which have gained unprecedented popularity recently.

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