Lavash at home - recipe for various flatbreads. Useful tips and recipes for pita bread at home. How to prepare Armenian lavash at home according to a step-by-step recipe with photos

It differs both in taste and appearance from its thinner Armenian counterpart. Georgian lavash - we are, of course, talking about it! This national dish is a kind of calling card of the Caucasus. Skillfully prepared, Georgian lavash turns out fluffy and thick, with a crispy crust and aromatic crumb. Shall we try?

How to cook according to the rules?

Proper Georgian lavash is baked in an oven called “tone”. This special oven consists of a huge clay pot, lined with bricks and positioned obliquely at an angle of approximately thirty degrees. Tone is usually melted with sawdust. During the cooking process, the fire is constantly maintained. Lavash made from dough is placed (stuck) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, you need to constantly sprinkle the prepared pita bread with water. Real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, and wine. To prevent the bread from weathering, wrap it in a towel - this way it lasts longer. Georgian-style lavash can also be used as a base for other dishes. For example, baked with meat or cheese filling - it will be even tastier! By the way, some Georgians consider the word “lavash” itself to be Armenian and prefer to call the national flatbread “puri” (tonis puri), which means “bread” in Georgian.

Homemade Georgian lavash

Of course, it is best to build a tane oven for food in the courtyard of a private house. But if you live in a high-rise building, don’t worry: good bread can be made both in the oven and in an electric mini-bakery. You just need to knead the dough correctly and select the temperature and baking mode.

Georgian lavash: recipe

In order to knead the dough, take half a kilogram of flour, about half a glass of water, 30 grams of fresh yeast, salt, sugar.

Dissolve the yeast in warm water, add a little flour and sugar, let it sit until it rises. mix it with salt and yeast. Knead a homogeneous dough (like for pies). Cover the dough with a kitchen towel and leave to rise for half an hour. Preheat the oven to 220 degrees. Sprinkle a baking sheet with flour. Roll out the dough into characteristic shapes, place on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Sprinkle the hot pita bread with water and wrap it in a towel so that it sweats a little and becomes soft.

With cornmeal

How to cook Georgian lavash with and egg? We will need: a kilogram of wheat flour, five large spoons of corn flour, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.

We start preparing Georgian lavash (the recipe is in front of you) by sifting the flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water and let it sit for a while. Combine yeast and flour. Knead soft dough. Place it in a warm place for half an hour. Meanwhile, preheat the oven thoroughly and grease the baking sheets with oil. We form the cakes, lightly rolling them in corn flour, flatten them to the required size (they turn out oblong and quite thick). Beat the egg with vegetable oil (preferably olive oil) and sugar. Grease the pita bread with the resulting mixture. Place on a baking sheet in the oven. The cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle the pita bread with water several times during cooking. This will make the crust crispy but not hard.

Ancient recipe

How to cook Georgian lavash (recipe without yeast)? Ancient Georgian flatbreads were prepared, of course, without the use of this product. Same as without eggs. They used the so-called old dough as leaven, which remained from previous batches and soured. This is what the bakers added to the new, freshly prepared one. So, nothing but flour, salt and water! All the piquancy lies in the method of cooking in a special oven, tane (or tone).

Madauri

This type of Georgian lavash is an oblong flatbread of a ruddy, golden hue. On one side the cake is round and thick. On the other hand, it is thin and pointed. When preparing the dough, no yeast is used: only flour, salt and water. This type of pita bread bakes very quickly (three to four minutes). Madauri variants are found in various areas of Georgia. You can use eggs and vegetable oil. The flatbread is eaten with butter, sour cream, herbs, and cheese.

Khachapuri

This word can be translated literally: “curd bread.” There is no uniformity in the preparation of this dish. Megrelian - round, covered with top Adjarian - boat-shaped, filled with egg on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used prepared with matsoni or kefir (where yeast is replaced with a lactic acid product). Khachapuri is fried in a frying pan or baked in the oven.

Shoti-lavash

To prepare it you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoonful of honey (or molasses), salt, olive oil.

Dissolve the molasses with yeast in warm water. Add two large spoons of flour and set aside in a warm place for 15 minutes. Combine flour with salt and mix with molasses and yeast. Set aside again for 10 minutes. Knead the dough with olive oil. When the dough has approximately doubled in volume, form small loaves by rolling them in the air and pulling out the edges. Place on a baking tray lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Before eating, lightly sprinkle the pita bread with flour. You can eat it with cheese, milk, butter instead of regular bread.

Try making this delicious Georgian bread with or without filling according to one of the above recipes - and you will surely remain a fan of Caucasian cuisine forever! Bon appetit everyone!

I’ve been meaning to try making Armenian lavash at home for a long time, and now the moment has come. Now I will share with you a recipe without yeast lavash, and soon a version with yeast. As always, we choose what we like best. I have already baked golden brown cakes several times. They are absorbed by household members very quickly, just have time to fry them.

From the indicated quantity, approximately 10 to 13 pieces are obtained. The thinner the flatbread, the better the pita bread, so we will hone the skill of thinly rolling out the dough together. Each time the cakes turn out thinner, and the result is better.

What to strive for?

We need to make thin Armenian lavash, which a) is completely baked, b) has a layered structure, c) has nothing to do with rubber.

Therefore, the dough must be kneaded very well, without using additional flour. The specified amount in the recipe is quite enough. We try to roll out a thin, thin cake, they fry quickly, so first we made the preparations, and only then we started frying. If everything is done correctly, when lavash is fried in a frying pan, it swells into one large ball or many small bubbles, this is what you need. This means that then we will get a thin layered cake.

On a note: Initially, you need to make all the blanks and ensure that they do not become windy or stick together. To do this, dust each pita bread with flour and you can stack it one on top of the other. Flour will prevent the dough from drying out and the cakes from sticking together. Before sending the pita bread to fry, shake off the flour a little.

How to cook thin Armenian lavash

Products:

• Flour - 3 tbsp
• Hot water – 1 tbsp
• Salt - half a teaspoon

Preparation:

Before the start... My glass is 250 ml, now let's get started.

A budget option for bread made from practically nothing. I wonder if it can be considered a healthy diet? No yeast, no fat, even frying in a dry frying pan? Okay, let's move on to the recipe. This worries me, after all, this moment, who can tell me, huh? This will be useful for us who are losing weight.

Initially, I suggest putting the kettle on to warm up. In the meantime, take your work bowl and sift 3 cups of flour into it, make a well.

Meanwhile, the water has already boiled, pour it into a glass, add salt and stir. Let it sit for 3 minutes, cool a little, we need hot water, but not boiling water.

Now pour water into the flour and stir with a spoon at the same time. The dough begins to form, we don’t try too hard to knead it with a spoon, but immediately onto the work surface and begin to assemble it with our hands and knead it very well.

Stretch the dough with your hands and roll it into a roll. Knead again and stretch again. With these simple steps we saturate the dough with air, which is only good for it. Don't add extra flour, that's enough! The dough behaves perfectly and does not stick to your hands or work surface. This procedure takes about 15 minutes.

Afterwards, cover the dough with a bowl, film or napkin and go drink tea; don’t go near the dough for half an hour.

The rested dough becomes elastic and pliable, making it a pleasure to work with. Divide it into about 10-13 parts and roll out the cakes. I take the bowl in which I made the dough, turn it over, dust it with flour and put my Armenian lavash on it. Don’t forget – we use flour for each flatbread.

All the ingredients are ready, let's start frying.

Heat the frying pan; we don't need any oil. What I want to say about the frying pan, do not use a ceramic one for this purpose - then it will be difficult to wash it from small brown stains from lavash. I used an old pancake maker for this purpose and it worked perfectly!

The pita bread is fried very quickly, put the flatbread on and watch, bubbles should appear. As soon as beautiful brown (precisely beautiful brown, not burnt) dots or spots appear on one side, immediately turn it over.

Fry the second side in the same way as the first.

Prepare a clean towel and water in advance. We removed the pita bread from the pan and onto a towel, sprinkled it with water and covered it with the second part of the towel. We fry everything according to the same scheme.

Let the pita bread cool and rest in a towel, and then you can eat it, just like that, or make rolls and snacks.

Homemade Armenian lavash is so simple and delicious, I recommend making it, you won’t regret it. Soon there will be many recipes using it, tasty and healthy. When you get tired of baking thin lavash, you can try to make it easier, but of course the taste is different. Easy work and bon appetit.

Sincerely, Margarita Sizonova.

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Who among us will refuse thin and fragrant Armenian bread? Lavash has long gained its popularity among many people.
These delicious flatbreads can be eaten as a dish on their own, or served instead of bread, or made into delicious rolls, shawarma, casseroles, and even sweet pastries.
And although in any store you can find a large assortment of different pita breads, you can also prepare it at home. Armenian thin lavash baked according to this recipe turns out tasty, soft and aromatic.
Young mothers whose children love shawarma will love making this kind of lavash. Vegetable salad, fried pieces of chicken or pork, tomato sauce or mayonnaise - and now your baby enjoys a delicious dish without harm to his health.
Lavash is great for kebabs and grilled meat. Thin flatbreads, pieces of golden meat, fresh herbs, onions, tomatoes and red peppers - such a picnic will become a masterpiece of culinary art.

Taste Info Bread and flatbreads

Ingredients

• 500 grams of flour;
• 1 glass of water;
• 2 tbsp. olive oil;
• 2 tsp dry yeast;
• 1 tsp Sahara;
• 1 tsp salt.

How to cook thin Armenian lavash

Pour a glass of warm water into a large bowl, add sugar and yeast.


Add salt, vegetable oil and flour to the dough.




Beat the dough thoroughly with your hands and leave for 15-20 minutes.


Once the dough has increased slightly in size, divide it into 14-16 pieces.

Roll each part into a thin (up to 2 mm) layer.


Fry Armenian lavash in a dry frying pan on each side for about 15 seconds.




Adviсe:
1. To keep the pita bread soft, cover it with a damp towel. Once the tortillas have cooled, place them in a plastic bag.
2. To speed up the process of preparing pita bread (especially if you are making several servings at once), fry the flatbreads in two pans at once.
3. If you need a large pita bread for making a roll or casserole, you can cook it in the oven.
4. Dry yeast can be replaced with fresh yeast. This recipe requires 20 grams of live yeast.
5. To make Armenian lavash more tender, put butter in the dough instead of vegetable oil.


On a note.

The seductive aromas of freshly baked flatbread beckoned you into the small building with stone walls that created a special atmosphere. In the courtyard of the house there is a treasured tonir (special stove), in which women work miracles - every day they work for hours to create aromatic, delicious, crispy or, conversely, soft lavash.

It was a truly beautiful rural morning: the smell of delicious food and wood, the villagers had been on their feet for a long time, chickens were seen walking outside the tonir fence. We knocked on the door and went in.

- Good morning. Can I come to you?

“Okay, okay, come in,” answered one of the bakers named Kima.

On the wall of the owners’ house hangs a hymn to lavash in Armenian:

Armenian lavash is the essence of Armenians,
This is bread - faith, prayer, prosvira.
Armenian bread is our shrine,
We prayed, we pray and we will pray."

Not far from Yerevan, in a village called Akhtsk, one of the most delicious lavashes in Armenia is baked.

© Sputnik/Asatur Yesayants

Lavash recipe

In the room there is a large metal container, like a giant pan or trough, in which you can knead dough. Bakers take a piece of dough, cut it, prepare flat cakes, which are later turned into balls of the same weight and shape with a slight movement of the hand.

“We start work early in the morning. At 9 o’clock we are already here,” says Kima and throws the still raw lavash from hand to hand, throwing it up.

Next, the interlocutor of the Sputnik Armenia portal takes a flatbread, stretches it onto a special oval-shaped pillow, and then bends low to quickly and deftly move her hand to stick traditional Armenian bread onto the flaming walls of the tonir from the inside.

While two other women were kneading the dough on a board and then rolling it out with a special rolling pin, Kima began to sing. In a thin voice she sang a piece of folk song and lowered her eyes in embarrassment.

© Sputnik/Asatur Yesayants

She explained that she used to sing better, but now her voice had shrunk and she had caught a cold. Literally after 40 seconds, the finished pita bread is torn from the walls of the tonir with skillful hands using a thin metal rod.

Funny signs

The owner of the house, Zarik, came up to us, treated us to peach compote and told us funny stories related to the dough.

“We had Grandma Voskehat. When she started to yawn, she immediately raised the alarm that she had allegedly been jinxed. She immediately loudly asked to bring her a piece of dough. She passed the dough over her face and hands, then threw the pieces into the toner, and waited until they “They’ll burst,” Zarik smiled. “If the dough burst, then that’s it, the evil eye is removed.”

A test could once determine the sex of an unborn child! Zarik said that pieces of dough were thrown into the tonir. As a result, the form of the test could determine whether a pregnant woman would have a boy or a girl.

At this time, we saw that there were more and more pita breads. Before baking, the tonir is heated by burning the wood at its bottom. This is also one of the secrets of delicious food.

And it turns out that in the houses of many villagers there is a supply of pita bread for the whole winter - whole mountains on the tables. You never know.

© Sputnik/Asatur Yesayants

Lavash is the pride of Armenians

In November 2014, the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage included the tradition of baking Armenian lavash in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

The application was compiled by the Institute of Archeology and Ethnography of the National Academy of Sciences, the Ministry of Culture and the Armenian National Commission for UNESCO. Thus, the representative list has been supplemented with a fourth Armenian cultural heritage.

Previously, it included: the symbolism and craftsmanship of creating Armenian khachkars (stone crosses), performance on the Armenian musical instrument duduk and the medieval Armenian epic David of Sassoun.

Lavash is a wonderful alternative to bread. Moreover, a variety of dishes can be prepared from the popular oriental flatbreads. Armenian lavash is especially actively used, on the basis of which hundreds of dishes can be prepared. But thick flatbreads are no less tasty. But true connoisseurs of oriental bread do not always manage to purchase truly tasty and fresh lavash. So, why not cook it?

Lavash at home - general principles of preparation

Thin lavash (Armenian) is a canvas resembling paper. Most often it is made from unleavened dough. Lavash in the form of flatbreads is prepared using yeast or fermented milk products. Ideally, they are cooked in a tandoor, but now even Eastern bakers are increasingly turning to modern technology to facilitate the process.

The basis of any pita bread is flour, which must be sifted, mixed with liquid and salt. The yeast dough is kept warm for at least an hour. But if the rise is weak, then the time can be increased. Unleavened dough needs to rest for at least 20 minutes so that the gluten swells, the mass becomes more elastic, easier to roll out and does not shrink.

The amount of flour in the recipes is approximate and may vary slightly depending on the moisture content of the product. You just need to know that the dough for unleavened pita bread should be as stiff as possible; it is kneaded until the lump stops taking in flour. The consistency of the yeast dough should be softer and airier so that the yeast can rise.

Recipe for thin Armenian lavash at home

To prepare ordinary pita bread at home, you only need three ingredients, and they can be found in every home. This pita bread can be stored in a bag for up to four days, so you can always fry the flatbread in advance. The quantity of products is designed for 7 round pita breads, 25-28 cm in diameter. The frying pan should be no smaller.

Ingredients

300 grams of flour;

170 grams of water;

½ teaspoon salt.

You will also need a mixer with attachments for thick dough (usually in the form of spirals).

Preparation

1. Boil water, dissolve the salt and let it cool for literally 5 minutes, no more.

2. At this time, sift the flour, pour it into a deep bowl, and make a well.

3. Pour in hot water, take a mixer and start kneading the dough. It will immediately seem like there is too much flour and the lumps will be dry, but this is not the case. Knead for about 5 minutes, everything will come together and you will end up with a thick, but not very beautiful dough. At the end, you will need to put it on the table and knead it with your hands.

4. Form a bun, cover with film and let sit for half an hour. During this time, the gluten will swell and the dough will become elastic, smooth and pliable.

5. Divide our bun into 7 equal parts. Roll each into a thin flat cake.

6. Heat the frying pan and fry the pita bread on both sides. It is very important to choose the right temperature here. If it is high, the pita bread will burn and acquire unsightly scorch marks. If the fire is low, the pita bread will dry out and crumble.

7. Place the finished pita bread on a moistened towel, also cover and sandwich each flatbread. Otherwise they will dry out quickly and crumble.

Homemade Georgian lavash recipe

Georgian flatbread differs from Armenian lavash in its splendor, softness, and pleasant salty taste. The recipe is not much more complicated than the previous one. To prepare this lavash at home, dry yeast is used, but you can also use fresh yeast.

Ingredients

300 grams of flour;

1 teaspoon of yeast;

1 teaspoon salt;

1 teaspoon sugar;

200 grams of water.

Preparation

1. Sift the flour and mix with all the other dry ingredients, make a well in the center of the pile.

2. Heat the water until warm. Its temperature should be about 45 degrees.

3. Pour into flour and knead elastic dough. Knead until it stops sticking to your hands and the walls of the dish.

4. Cover the bowl with the dough with a towel and leave for an hour. The mass should come up and increase in volume well.

5. Take the dough out of the cup and stretch the circle with your hands. No rolling pin is used. Place the resulting pita bread on a greased baking sheet and make a hole in the center with your finger. It should be large enough, as the cake will rise during baking.

6. Place the pita bread in the oven and bake until done at 220 degrees. Then take it out, cover it with a clean towel and let it lie under it. If you don't do this, the crust will become tough.

Thin lavash at home - recipe with yeast

Another version of the lavash recipe at home, but with yeast and butter. It is baked in a frying pan; we also make small flat cakes according to the diameter of the vessel.

Ingredients

200 grams of water;

7 grams of yeast;

50 grams of butter;

400 grams of flour;

1 tsp. salt.

Preparation

1. Heat the water, dissolve the salt and yeast, pour in a glass of flour and let stand for 10 minutes.

2. Melt the butter and cool. You can use margarine, but full fat, with a little water. Pour into the dough. Stir.

3. Pour in the remaining flour and knead the dough. Cover with a napkin and leave warm for half an hour.

4. Divide the dough into 7 balls, cover and let stand for another 10 minutes. This is necessary to make it easier to roll out the pita bread.

5. Roll out the cakes, they should be as thin as possible.

6. Bake the flatbreads in a dry frying pan on both sides.

7. Place on the table and immediately cover with a towel. Place the pita breads on top of each other and let them cool like that.

8. Then remove the towel and put it in a bag. But if you plan to use the baked goods right away, then you don’t need to do this; we use the pita breads fresh, before they dry out.

Another option for thin pita bread at home is a recipe made with kefir

If you fry a piece of this dough in a dry frying pan, you will get an analogue of Armenian lavash. And if you fry it in butter or vegetable oil, you will get a very tasty, rosy and aromatic flatbread. Here is a universal recipe for lavash at home.

Ingredients

A glass of kefir;

1 tsp. soda;

1 tsp. salt;

Spoon of butter.

Preparation

1. Pour kefir into a bowl, add soda and mix well. The mass will foam and the quenching process will begin. Add salt, oil and stir until completely dissolved.

2. Add the sifted flour and knead the stiff dough. It should turn out rough, a little dry, and not stick to your hands or dishes. This is how it should be, it will lie down and become more elastic.

3. Cover the dough with cling film and leave for half an hour.

4. Divide into 5-6 parts, roll into balls and cover again so that they do not dry out.

5. Take one at a time and roll it into thin cakes with a rolling pin.

6. Fry on both sides in a dry frying pan or in oil.

7. If pita breads were prepared using a dry method, then after baking they should be immediately covered with a towel. Dry cakes should be covered with damp wipes or gauze to make them elastic.

Thin pita bread at home - recipe for the oven

Lavash baked in a frying pan is tasty and aromatic, but there are times when you need a larger flatbread. For example, for a snack roll or multi-layer shawarma. Or there is simply no suitable frying pan. In this case, you can make thin pita bread in the oven; the recipe is simple, but this method has several features.

Ingredients

150 grams of water;

350 grams of flour;

3 tablespoons of oil;

1 teaspoon salt.

Preparation

1. Sift the flour and divide it into two parts.

2. Dissolve salt in water, add butter and combine with half the flour. Stir until the mass is homogeneous. Add the remaining flour, knead the elastic dough. Remove for 30 minutes.

3. Divide the dough into arbitrary pieces. The size depends on the dimensions of the baking sheet.

4. Take one piece and roll it out. It is not necessary to make the pita bread round. You can roll out an oval and even make a square by cutting off the curved sides.

5. Place the pita bread on a baking sheet and bake. The oven temperature should be about 180 degrees. Keep the pita bread for 2-3 minutes.

6. As soon as the cake starts to brown, we take it out and rinse it with water. This can be simply done under the tap.

7. We stack the wet pita breads, cover them with a towel and let them lie for half an hour. Then you can store them in a bag, where they will become even softer and more pliable.

Uzbek lavash at home - recipe under the lid

A special feature of Uzbek lavash is the method of baking under a lid, which allows you to obtain a moist, non-crumbly crumb. Prepared with the addition of yeast in the oven. The baked goods turn out fluffy, airy, an excellent replacement for traditional bread. Amount of ingredients for one medium-sized flatbread.

Ingredients

80 grams of water;

80 grams of milk;

2 tablespoons of oil;

1 tsp. dry yeast;

250 grams of flour.

You will also need a frying pan with a lid in which we will bake Uzbek lavash.

Preparation

1. Mix all the dry ingredients, do not forget to sift the flour.

2. Heat water with milk, add flour mixture, knead the dough. At the end, pour in the oil. Form a lump and place in a greased bowl. Cover with a napkin and keep for an hour in a warm room.

3. Take out the dough and form a flat cake with your hands so that the middle is thinner than the edges. They should be in the form of a thickened roller.

4. Place a piece of foil on the bottom of the pan, then our flatbread. We make punctures in the center with a fork. Cover the mold with a towel and let the workpiece stand for another half hour.

5. Mix the egg with a fork and grease the flatbread. This must be done carefully so that it does not fall down. Sprinkle with sesame seeds.

6. Close the pan with a lid and place the cake in the oven. Bake at 200 degrees for approximately 15 minutes. If the pita bread is not fried well, then at the end you can keep the pan without a lid, but not for long. Just a minute is enough.

When kneading thin pita bread, you can use whey instead of water. The dough will turn out tastier and more tender.

Lavash tastes better if the dough is salty. Therefore, you can add a little more salt than indicated in the recipe.

Thick pita breads in the form of flatbreads will taste better if you brush the surface with water and sprinkle with sesame seeds before placing them in the oven. Similarly, you can use any seeds, nuts, the taste and aroma will only benefit from this.

Don't have a large frying pan for frying pita bread? You can also use a small one, placing the cake on the sides of the dish. But in this case the middle will brown a little more.

Thick pita bread will be especially aromatic and tasty if immediately after baking it is greased with a piece of butter or ghee. The same technique can be used if the product has dried out in the oven.

When baking thick pita breads, it is not necessary to use only wheat flour. If you want to add variety or make the flatbread healthier, you can add rye flour (no more than 40%, since it does not contain gluten), a little ground oatmeal or bran. By the way, you can sprinkle bran on pita bread, like sesame seeds.