How to bake thick pita bread at home without yeast. Georgian lavash: homemade recipe

Georgia is a very hospitable country, with magnificent feasts, ancient cuisine. Not a single meal is complete without the national bread, which is prepared in special ovens called “tone”. They can be found on every street. The composition of lavash and the cooking technique have remained unchanged for many years. It comes in two types: a lush round flatbread called “Puri” and a rounded diamond shape called “Madauri”. The difference can be seen in the photo.

Now everything is sold in the store, but everyone understands that ready-made bread cannot be compared with delicious pastries made by ourselves. Let's look at a couple of recipes for making Georgian lavash at home.

Lavash in the home oven

Having tried homemade bread, few people will want to give it up in favor of store-bought bread. It’s not so difficult to prepare it yourself; you need to accurately knead the dough for Georgian lavash.

For two yeast cakes you need:

premium wheat flour – 0.5 kg;
baker's yeast (in a briquette) – pack (30 gr.);
sugar – 0.5 tbsp. l.;
salt – 1 tsp;
sunflower oil (refined) – 3 tbsp. l.;
purified water – 1/4 cup.

Advice! Lovers healthy eating can be used for testing rye flour(no more than 40%), ground oatmeal or bran.

The sequence of preparing Georgian lavash at home in the oven:

Heat the water (not higher than + 40 0 C), add sugar, add crushed yeast and mix thoroughly until smooth. Leave to wait until the dough is covered with a foamy cap.
To saturate the flour with air, you need to sift it a couple of times and add salt.
Next, you need to combine the dough and flour, adding a little water if necessary. The dough should move freely from your hands and be elastic.
Now you can pour in the sunflower oil and gently knead the dough again. Wrap the resulting mass in film and forget about it for about an hour, placing it in a warm place. The dough should double in size.
The mass should be divided in half and the pieces should be rolled out to about 3 cm thick. Place them on a baking sheet dusted with flour. Let stand for 20 minutes.
Bake in a preheated oven at 200 0 C for 20 minutes until golden brown.
Sprinkle the prepared cakes with water, wrap in a cloth and leave to cool. This is necessary for the pita bread to brew and become soft, the crust to be crispy and not hard.

Caucasian bread baked at home turns out to be very tender and aromatic.

Lavash without yeast

This recipe is considered classic. It contains only flour, water and salt. Bake the flatbread in the oven and get original taste will not work. Without yeast, pita bread will be hard as a rock. They will help you do without tones and give bread baking a fluffiness like in the photo kefir and soda.

For preparation use:

wheat flour, premium – 0.22 kg;
kefir 3.2% fat – 0.5 cups;
salt – 0.5 tsp;
soda – 0.5 tsp.

Recipe for preparing Georgian lavash step by step:

To make the baked goods more fluffy, sift the flour a couple of times through a fine sieve.
Add salt, soda and kefir, knead until smooth and elastic. To prevent the dough from sticking to your hands, you can grease them with vegetable oil.
The resulting mass is wrapped cling film or placed in a plastic bag. Leave the dough to rise. Soda and kefir act as yeast and make Caucasian bread soft.
The mass turns out very sticky and you don’t need to spare any flour to roll it out. The cake should be round in shape, approximately 3 cm thick and 25 cm in diameter.
Line a baking tray with baking paper, place the resulting workpiece and make several punctures with a thin, sharp object (toothpick, fork). This is necessary so that the bread does not swell. Leave to stand for a few minutes.
The blanks are sent to a preheated oven at 220 0 C. There it is cooked for 5 minutes, then it should be turned over to the other side. It takes 10 minutes to bake pita bread.
Cover with a damp towel until completely cool.

Advice! If the pita bread is dry in the oven, you need to grease it with butter.

Caucasian bread goes well with sour cream and herbs, pickled cheese and of course meat.

Georgian lavash in a frying pan

If for some reason there is no stove in the house, do not despair. Cooking Georgian bread is possible under any conditions, even in a frying pan. But it is advisable to choose it thicker, heavier, and then homemade lavash will turn out with a thin crispy crust and a soft crumb.

Ingredients:

wheat flour, premium – 0.5 kg;
purified water – 300 ml;
dry yeast – 8 mg;
salt – 0.5 tsp;
sugar – 0.5 tsp.

Cooking pita bread in a frying pan step by step:

Dry yeast and sugar are dissolved in warm water. Then they need to be left until they start to bubble.
Sift flour, add salt. Add the dough. Knead. The dough turns out sticky, so it is recommended to lubricate your hands and the container where the dough will rise with vegetable oil. Cover with cling film. Let sit in a warm place until the mass doubles. This takes about an hour.
Take the yeast dough onto the table, divide into equal parts (about Big apple), sprinkle generously with flour.
Form a flat cake according to the shape of the pan. This can be done with the edge of your palm without a rolling pin. The dough is pliable and stretches easily.
Pita bread should be cooked in a well-heated dry frying pan, sprinkled with flour, without a lid. When the bottom of the baked goods becomes translucent and rolls off easily, you need to turn the bread over to the other side. Fry in the same way.
Place all the cakes in one pile, without greasing them with anything. Cover with a damp towel.

Advice! To speed up the rise of the dough, you need to use fresh yeast.

Georgian bread, no matter what it is called, will help diversify the table and give dishes a Caucasian taste.

For such a ubiquitous dish as lavash, the recipe for making it at home is very simple. Here you can find quite a wide variety of techniques with different ingredients. But for a long time, lavash was considered a flatbread made from flour and water. It was usually served instead of bread with almost all dishes.

Today, lavash has become widespread and has changed slightly; it comes with fillings, both sweet and salty. But it is still worth distinguishing different kinds lavash and recipes for making it 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.

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.

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 goodies 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.

Uzbek lavash: homemade recipe

To prepare this type of lavash, you should remember that it turns out airy and soft. That's why yeast is used here. For pita bread, you should 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 lavash at home:

The flour is dry mixed with yeast, salt and sugar.
Kefir is mixed with water and poured into flour.
Leave the dough in a warm place to rest.
We form flat cakes, flatten them in the middle and put them in the oven until ready.
After this, you can decorate the resulting pita breads.

There is another recipe for Uzbek lavash with milk, 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 cooking recipe will be as follows:

Pour the heated milk with butter into a container, mixing with flour and baking powder.
Add salt and sugar to taste.
Let the dough rest and rise.
We make small cakes, which we carefully brush with egg.
Place in the oven and wait for it to cook.

Georgian lavash

The recipe for making Georgian lavash at home differs slightly in the amount of its ingredients. This includes components such as:

Flour – 350 gr;
Water 40 ml;
Salt 1 tsp. spoon;
You can add a pinch of sugar;
Pressed yeast – 30 grams.

Mix yeast and salt in a glass of hot water.
The mixture is poured into flour, which has previously been sifted. The dough is kneaded until a homogeneous consistency is obtained.
Next, pita breads are molded, which are shaped like oblong flatbreads. They have a recess in the middle.
The pita bread is placed in the oven and cooked until golden brown.
To make the pita bread softer, wrap it in a wet towel and let it stand in this state for about half an hour.

Thin lavash: homemade recipe

Water – 300 ml;
Flour – 0.5 kg;
Butter – 2.5 tablespoons;
Yeast – 10 g dry;
A large pinch of salt.

Recipe thin pita bread at home is simple:

The flour is sifted through a sieve to enrich it with oxygen.
A bowl of salt is poured into a mound of flour. The dough is kneaded until it reaches a normal consistency.
The dough is placed in a cool place to rest. After this, flat cakes that have been previously rolled out thinly are laid out on the frying pan.
Lavash is cooked on both sides without adding oil until golden brown.

Yeast-free lavash

To prepare this type of dish we will need:

0.5 kg flour;
200 ml water;
Egg;
60 g butter;
50 g vegetable oil;
Salt to taste.

To saturate the flour with oxygen, you should carefully sift it before the process.
Next you should pour hot water and stir.
To prevent the egg from curdling, let the dough cool and only then add all the remaining ingredients.
Tearing off small pieces, they should be rolled out and fried in a frying pan.

It is worth considering 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 make thin pita bread at home (video recipe):

If you cook this often tasty dish, then a dough sheeter for lavash will help you a lot to make your work easier. It makes the cooking process much faster.

The taste of golden-brown lavash is appreciated in many parts of the world. Rosy fluffy flatbread replaces bread. It is served with meat, vegetables, and eaten as independent dish. The hot flatbread is especially tasty when served hot. Restaurants of Georgian and Caucasian cuisine have made this bread the hallmark of their establishment. As they say, as many hands as there are so many recipes. Every baker and cook brings his own twist to the preparation of lavash, but today we will try to understand the basics of the recipe.

Preparing lavash, at first glance, is not at all difficult. For this, traditionally only flour, water and salt are used. Do not confuse thick, soft Georgian flatbread with thin Armenian lavash. Georgian bread has several names and varieties. “Puri” is a fluffy round flatbread. “Madauri” is a round-shaped bread with an elongated pointed end.

Bread is baked in large clay ovens called tone, which are more like wells. A fire is lit below, which heats up the walls of the round oven. Raw cakes are molded onto hot clay. They bake quickly. It's an art to stick raw flatbread to the vertical hot wall of the oven, and then remove the baked bread without dropping it down. Due to the high, uniform temperature, the bread bakes quickly without having time to dry out. Place the finished cakes under a clean cloth to keep them soft.

Homemade Georgian lavash

In a modern kitchen, it is impossible to follow all the rules for preparing Georgian bread, but in the oven or bread maker it will turn out no less tasty and aromatic.

Several recipes for making pita bread at home:

Lavash from bread machine dough

Required Products:

0.5 kg of wheat flour;
half a glass of kefir;
glass of water;
1 tsp salt without top and the same amount of pomegranate juice.

Preparation:

It is impossible to bake a flatbread in an electric appliance, but it will help us prepare bread dough.

To knead, pour kefir into a container, add flour, and add all ingredients.
We start the “dough” mode and wait for the readiness signal.
We remove the resulting mass from the bowl, divide it into three equal parts and roll them into balls.
Let the dough rest for 20-30 minutes under a damp towel.
Then roll each bun into a rounded layer 2-3 cm thick.
Place the pieces on the sheet and let them stand for another fifteen minutes. Despite the fact that the composition does not include yeast, the dough becomes fluffy.
Fry the tortillas in a very hot oven for 15 minutes.

Cooking pita bread in the oven

Any housewife who at least occasionally makes yeast dough can cope with the task. Homebaked bread will replace store-bought loaves, and your household will not want any other baked goods. To knead the dough you will need the following list of products:

Premium wheat flour – 0.5 kg;
Clean drinking water - half a glass;
Baker's yeast – 25 g;
Sugar and salt - 1 tsp each;
Deodorized vegetable oil – 3 tbsp.

Step-by-step instructions for preparing Georgian lavash:

In water heated to 36C, dilute the yeast until completely dissolved, add sugar to the water and leave the solution until bubbles appear. You need to take a little water, half the norm. A lush foam cap should appear above the water.
Sift the flour through a fine sieve so that it is saturated with air.
Pour salt into it (salt cannot be added to yeast, it will not rise!).
Combine flour and yeast, adding the remaining water.
Knead soft dough until it comes off easily from your hands.
Add vegetable oil and knead the dough again.
We form a lump out of it and cover it with cellophane film.
Place the container in a warm place so that the dough rises well. After 1 hour it will approximately double in volume.
Divide the mass in half and roll out two thick cakes. They should be placed on a greased sheet or baking sheet and left to proof for 20-25 minutes.
While the cakes are rising, heat the oven to 200 degrees. Place the dough in it for half an hour.
Remove the browned pita bread from the oven and cover with a napkin to soften it.

Yeast-free lavash in the oven

The original composition of puri did not contain yeast. The splendor and rise of the dough was achieved during baking in tone. Since it is impossible to create such conditions, it is necessary to add fluffiness to the dough with special additives. Let's try to do without yeast when baking flatbreads. Let's replace them with another “dough lifter” - a combination of kefir and baking soda.

Believe me, if you follow all the subtleties of the recipe, you will get no less fluffy bread.

Required Products:

Medium fat kefir - half a glass;
Premium quality wheat flour – 230g;
Soda and salt - 0.5 tsp each.

Let's start cooking:

Sift the flour until it becomes airy. This flour will make the dough fluffy.
Mix flour with salt and soda, pour in kefir. First you need to mix with a spoon, and then start kneading the dough with your hands. To prevent it from sticking to your fingers, grease your hands with sunflower oil or moisten them with water.
When the dough becomes plastic and homogeneous, cover it with cling film. Soda combined with lactic acid gives activity similar to yeast, making the mass fluffy and soft.
While the dough is rising, heat the oven to 230 C.
Sprinkle the pie board or table with flour and place our dough on the surface. It will be more sticky than yeast, so don’t skimp on flour.
Using a long rolling pin, roll out a flat cake with a diameter of 25 cm and a thickness of 2-3 cm.
You need to make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during the baking process.
Grease the baking tray vegetable oil and put a flatbread on it.
Let the dough stand for room temperature a few minutes and place in a hot oven.
Fry pita bread for 5-7 minutes on each side.

If you don't have an oven, Georgian bread can be fried in a thick cast-iron frying pan.

There is no need to lubricate it with oil so that there is no burning on the cake and in the air. Heat the pan well and reduce the heat. Fry the flatbread for 7-10 minutes over very low heat on both sides. Homemade bread is delicious with onions, feta cheese, and fresh sour cream.

Cornmeal baked goods

Mchadi - Georgian flatbread made from corn flour. You can prepare the dish in your kitchen without any difficulty. It's amazingly simple and delicious dough. Wheat flour is not used at all. Prepare bread as follows.

Ingredients:

4 cups cornmeal;
2 glasses of water, salt.

Let's start cooking:

Knead the dough from the listed products. It will turn out viscous and soft. It is not baked in the oven, but fried in a frying pan in vegetable oil.
You need to moisten your hands with water, divide the mass of dough into small portions, roll them into balls and flatten them a little. You can make blanks in the form of sausages.
Pour some oil into a heated frying pan and place the flatbreads on it.
Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will please your household.

You can diversify the recipe for unleavened dough by adding flavoring additions - crushed garlic, chopped herbs or allspice.

An ancient recipe for making flatbreads in tone

In ancient times, people did not know yeast, but the bread turned out no worse than modern bread. It was not added chicken eggs. The time-tested ancient recipe included water, flour and salt. The starter was old dough, which was saved from previous baking and specially fermented. Bakers mixed it into a new batch, as a result of which the dough bubbled, rose, and the cakes became fluffy. But still, the main role in the taste of bread according to the ancient recipe was played by the baking method in hot clay ovens.

Cooking Georgian madauri bread

Soft airy madauri is traditionally served with goat cheese. This delicious pastry can be prepared at home. Madauri has a special shape. One side is thick and round, the other has a sharp thin end.

Product set:

Step-by-step preparation of the dish:

You need to dissolve the yeast in 1/3 of the water. The water should be warm.
Add flour and salt to the yeast and knead the dough. Place the container in a warm place and cover the top with a towel to allow the dough to “breathe.” Let it rise for 20 minutes.
While the dough is rising, prepare the baking sheets - coat their bottoms with vegetable oil.
Let the oven heat up. By the time the cakes are baked, the temperature should be as high as possible.
Sprinkle cornmeal on the surface on which you will roll out the tortillas.
Divide the dough into parts, turning each of them into a layer 2-3 cm thick in the form described above.
Before baking, brush the flatbreads with beaten egg and olive oil.
Madauri is baked for 15-20 minutes in the oven.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from Georgian, khachapuri is curd bread, rather cheese. But in every locality it is prepared differently. Marl flatbreads are round, sprinkled with cheese on top. Adjarian - have an elongated, in-depth shape with an egg in the recess. Somewhere they add vegetables and herbs to khachapuri.

But classic recipe– these are flatbreads with Imeretian cheese. Butter dough knead with kefir or matsoni.

Let's consider the method of preparing Adjarian khachapuri. They have unusual shape boats. The top is left open. After cooking, release 1 egg into the cavity and place the baking sheet in the oven for 1-2 minutes so that the white hardens. The yolk should be runny, like soft-boiled eggs. Pieces of pie are dipped into it.

For preparation you will need:

450 g soft pickled cheese– Imeretian, Suluguni, Adyghe;
250 g sour cream or matsoni;
2.5 cups wheat flour;
60 g cow butter;
Salt and soda - a pinch each.

Cooking method:

Add small pieces of butter, soda, salt, sour cream (or matsoni) to the flour and knead into a soft dough. To make it plastic and homogeneous, you need to knead it for at least a quarter of an hour.
Then put the dough in the refrigerator for 30 minutes.
Crumble the cheese with your hands or a masher. Add an egg and chopped herbs to it. If the cheese is lightly salted, you can add salt to the filling.
Remove the finished dough from the refrigerator and divide into 8 parts.
Roll out 8 flatbreads and place the filling on top of each one.
Pull out the edges of the cake so that it looks like a boat.
You can roll the opposite edges into rolls towards each other, not completely.
Bake in a preheated oven for 20-25 minutes.
You can put butter or egg in hot boats.

Shotis puri with spices

Bread flatbreads with seasoning have an exquisite, unique taste. You can try making this wonderful bread yourself.

Prepare products:

Express – yeast – 20 g;
Half a glass of water and milk;
40 g onion;
75 g sunflower oil;
A pinch of salt;
0.5 kg flour.

Preparation progress:

Place a dough of water, yeast and 4 tablespoons of flour.
Finely chop the onion, mix it with salt, butter and hot milk.
Combine the resulting mixture with the dough and add flour to it gradually. The dough should be elastic, but not tough.
Divide the dough into small balls, roll each one thinly and bake on a sheet in a hot oven for 10 minutes.

The finished cakes should be covered with a cloth to allow them to sweat a little.

A savory appetizer made from thin Georgian lavash

For snacks, thinner lavash cakes are baked or purchased. They are filled with fillings of vegetables, meat, and cheese. Let's try to prepare one recipe.

Ingredients:

1 pita bread;
1-2 tomatoes;
Bell pepper;
One fresh and one pickled cucumber each;
Greenery;
Ham, smoked chicken breast;
Sausage cheese;
Mayonnaise.

Preparation:

Finely chop all ingredients and season with mayonnaise.
Place the filling on the pita bread and roll it up.
Brush the top of each tube with beaten egg and place in the oven for 20 minutes.

You will find a step-by-step recipe for preparing real Georgian lavash in the following video:

Georgian lavash - excellent dish for the everyday menu. Be sure to treat yourself and your loved ones to one of the recipes we offer.

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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 on the basis of yeast or fermented milk products. Ideally, they are cooked in a tandoor, but now even oriental bakers are increasingly turning to modern technology to make the process easier.

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 you need to lie down for at least 20 minutes so that the gluten swells, the mass becomes more elastic, easier to roll out and does not tighten.

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. Consistency 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.

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).

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 the end result will be thick, but not very thick. 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 here to choose correct temperature. 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 is different from Armenian lavash splendor, softness, 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.

300 grams of flour;

1 teaspoon of yeast;

1 teaspoon salt;

1 teaspoon sugar;

200 grams of water.

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.

200 grams of water;

7 grams of yeast;

50 grams of butter;

400 grams of flour;

1 tsp. salt.

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 fatty, with a small amount 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 version of thin pita bread at home, 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. Like this universal recipe lavash at home.

A glass of kefir;

1 tsp. soda;

1 tsp. salt;

Spoon of butter.

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 lavash 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 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.

150 grams of water;

350 grams of flour;

3 tablespoons of oil;

1 teaspoon salt.

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 with 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.

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.

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.