The taste of ruddy lavash was appreciated in many parts of the world. Ruddy fluffy cake replaces bread. It is served with meat, vegetables, eaten as independent dish. Especially tasty is the flatbread “piping hot” when hot. Restaurants of Georgian, Caucasian cuisine have made this bread the hallmark of their establishment. As they say, how many hands, so many recipes. Each baker and cook brings his own notes to the preparation of pita bread, but today we will try to comprehend the basics of the recipe.

Cooking pita bread, at first glance, is not difficult at all. For this, only flour, water and salt are traditionally used. Do not confuse a thick soft Georgian flatbread with a 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 tone ovens, which look more like wells. A fire is kindled below, which heats up the walls of a round furnace. Raw cakes are molded on 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 is quickly baked without having to dry out. Ready cakes are folded under a clean cloth so that they are soft.

Georgian lavash at home

In the conditions of modern cuisine, it is impossible to follow all the rules for preparing Georgian bread, but in the oven or bread machine it will turn out to be no less tasty and fragrant.

A few recipes for making pita bread at home:

Lavash from dough from a bread machine

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.

Cooking:

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

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

Cooking pita bread in the oven

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

Wheat flour premium - 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 cooking Georgian lavash:

We dilute the yeast in water heated to 36C until completely dissolved, add sugar to the water and leave the solution until bubbles appear. Water should be taken a little, half the norm. A fluffy 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 can not be added to yeast, they will not rise!).
Combine flour and yeast, adding the remaining water.
Knead soft dough until it falls off easily.
Pour in vegetable oil and knead the dough again.
We form a lump out of it and cover with cellophane film.
We put 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 laid out 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. We put the dough in it for half an hour.
We take out the browned pita bread from the oven and cover with a napkin so that it softens.

Yeast-free pita bread in the oven

The original composition of puri did not contain yeast. The splendor and rise of the dough was achieved in the process of baking in tone. Since it is impossible to create such conditions, it is necessary to add splendor to the dough with special additives. Let's try to do without yeast in baking cakes. 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 magnificent bread.

Required products:

Kefir of medium fat content - half a glass;
Wheat flour of the highest quality - 230g;
Soda and salt - 0.5 tsp each

Let's start cooking:

Sift the flour so that it becomes airy. From such flour, the dough will turn out magnificent.
Mix flour with salt and soda, pour kefir into it. First you need to mix with a spoon, and then begin to knead the dough with your hands. So that it does not stick to your fingers, grease your hands with sunflower oil or moisten with water.
When the dough becomes plastic and homogeneous, cover it cling film. Soda in combination with lactic acid gives activity similar to yeast, making the mass lush and soft.
While the dough is rising, heat the oven to 230 C.
Sprinkle a pie board or table with flour and spread our dough on the surface. It will be more sticky than yeast, so do not spare the flour.
Roll out a cake with a long rolling pin with a diameter of 25 cm and a thickness of 2-3 cm.
Make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during baking.
We grease the baking sheet vegetable oil and put a cake on it.
Let the test stand for room temperature a few minutes, and send to 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 skillet.

It is not necessary 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 cake for 7-10 minutes over very low heat on both sides. Homemade bread is delicious with onions, cheese, fresh sour cream.

Baking on cornmeal

Mchadi - Georgian flatbread cornmeal. You can prepare a dish in your kitchen without any difficulty. It's amazingly simple and delicious dough. Wheat flour is not used at all. Bread is prepared in the following way.

Ingredients:

4 cups cornmeal;
2 cups water, salt.

Let's start cooking:

Knead the dough from the listed products. It will be sticky and soft. It is not baked in the oven, but fried in a pan in vegetable oil.
Moisten your hands with water, cut the mass of dough into small portions, roll balls out of them and flatten them a little. You can make blanks in the form of sausages.
Pour a little oil into a heated pan, and spread the cakes on it.
Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will appeal to the household.

Diversify the recipe unleavened dough you can add flavorings - crushed garlic, chopped herbs or allspice.

An ancient recipe for making cakes in tone

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

Cooking georgian madauri bread

Soft air madauri is traditionally served with goat cheese. This delicious muffin can be prepared at home. Madauri has a special shape. One side of it is thickened and round, the other has a sharp thin end.

Product set:

Step by step cooking:

Dissolve the yeast in 1/3 of the water. The water must be warm.
Pour the flour and salt into the yeast and knead the dough. Place the container in a warm place and cover with a towel on top so that the dough “breathes”. Let it rise for 20 minutes.
While the dough is rising, prepare the baking sheets - coat the bottom of them vegetable oil.
Let the oven heat up. By the time the cakes are baked, its temperature should be as high as possible.
Sprinkle cornmeal on the surface on which you will roll out the cakes.
Cut the dough into pieces, each of which is turned into a layer 2-3 cm thick in the form described above.
Grease the cakes before baking with a beaten egg with the addition of 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 the Georgian khachapuri - cottage cheese bread, rather, cheese. But in every locality it is being prepared differently. Mergel cakes are round, sprinkled with cheese on top. Adjarian - have an elongated in-depth shape with an egg in the recess. Somewhere vegetables and greens are added to khachapuri.

But classic recipe- these are cakes with Imereti cheese. Butter dough knead on kefir or matsoni.

Consider the method of cooking Adjarian khachapuri. They have unusual shape boats. The top is left open. After cooking, 1 egg is released into the recess and put the baking sheet in the oven for 1-2 minutes so that the protein hardens. The yolk should be liquid like in soft-boiled eggs. Pieces of pie are dipped into it.

For cooking you will need:

450 g soft pickled cheese- Imeretian, Suluguni, Adyghe;
250 g of sour cream or matsoni;
2.5 cups of 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 flour and knead soft dough. To make it plastic and homogeneous, it must be kneaded 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 crush. Add an egg, chopped greens to it. If the cheese is lightly salted, you can add salt to the filling.
Remove the dough from the refrigerator and divide into 8 pieces.
Roll out 8 cakes, spread the filling on top of each of them.
Pull the edges of the cake so that it looks like a boat.
You can roll opposite edges with rolls towards each other not completely.
Bake in preheated oven for 20-25 minutes.
You can put butter or an egg in hot boats.

Shotis puri with spice

Bread cakes with salt have an exquisite unique taste. You can try to make this wonderful bread yourself.

Prepare food:

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

Cooking progress:

Put 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 dough and add flour to it gradually. The dough should be elastic, but not steep.
We divide the dough into small balls, roll each thinly and bake on a sheet in a hot oven for 10 minutes.

Ready cakes should be covered with a cloth to sweat a little.

Spicy appetizer of thin Georgian lavash

For a snack, bake or buy thinner lavash cakes. They wrap fillings from vegetables, meat, cheese. Let's try one recipe.

Ingredients:

1 lavash;
1-2 tomatoes;
Bell pepper;
One fresh and pickled cucumber;
Greens;
Ham, smoked chicken breast;
sausage cheese;
Mayonnaise.

Cooking:

Finely chop all the ingredients and season with mayonnaise.
Put the filling on the pita bread and wrap it with a tube.
Top each tube with a beaten egg and place in the oven for 20 minutes.

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

Georgian lavash - great dish for the daily menu. Be sure to treat yourself and your loved ones to one of our proposed recipes.

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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. However, it is important to distinguish between different types of pita bread and recipes for cooking at home click .

Armenian lavash

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. Lavash worth stocking up 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.

Homemade Uzbek lavash recipe: http://thonghutbephottaihanoi.net/map167

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 cakes, which we flatten in the middle and send to the oven until cooked.
After that, you can decorate the resulting pita bread.

Another recipe for Uzbek lavash with milk can be distinguished, which includes the following components: http://pianoworks.org.uk/map10

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:

Pour the warmed milk into the container butter by mixing with flour and baking powder.
Add salt and sugar to taste.
Let the dough rest and rise.
We make small cakes, which are carefully greased with an egg.
We send it to the oven and wait for cooking.

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.

Cooking steps:

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

Required Ingredients:

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:

Flour is sifted through a sieve for enrichment with oxygen.
Wol with salt is poured into a hill of flour. The dough is kneaded until a normal consistency is formed.
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.
Lavash is cooked on both sides without adding oil until golden brown.

On the Internet you can find a large number of recipes for cooking 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 lumps do not form.
The resulting mass is divided into several parts and rolled out up to 1 cm thick.
Lavash is baked in the oven until tender.

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.

Cooking:

To saturate the flour with oxygen, it should be carefully sifted before the process.
Next, pour hot water and mix.
To prevent the egg from curdling, the dough must be allowed to cool and only then add all the remaining ingredients.
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 lavash at home (video recipe):

Helping the chef

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

It is traditionally believed that Georgian lavash is a thick yeast-leavened flatbread, while Armenian lavash is thin, yeast-free.
We bake both. I like yeast pita bread more, it is tastier, more magnificent.

It is not difficult to prepare such a pita bread. It requires the simplest yeast dough.
Dilute dry yeast in warm water.

After a few minutes, add salt (to taste), gradually sift the flour and knead the dough. When the dough easily lags behind the walls of the pan, grease your hands with vegetable oil, transfer the dough to another pan and leave it in a warm place to rise.

The dough has risen.

We spread the dough on a table sprinkled with flour. Sprinkle the dough with flour, divide into equal parts.

The balls are about the following size:

FIRST METHOD - in the oven.

Can you make cakes different ways, different shapes and size.
It's easiest for me to make a regular round cake with a hole in the center.
The dough does not need to be kneaded for a long time so that it does not absorb excess flour. It is enough to sprinkle the bun of dough a little with flour, knead it into a cake and stretch the edges in different directions. The easiest way is to do this immediately on the baking sheet so that the cake does not tear while you transfer it from the table to the baking sheet.

I tried to make shoti in the form of traditional Georgian cakes, but they don’t turn out so smooth and beautiful for me.

Therefore, I make pita bread in the form of an ordinary round cake.
So that the pita bread does not turn out tough, so that the dough is not rubbery, it must be baked for a short time, no more than 5-7 minutes, but in a very hot oven, 220-240 degrees. At the bottom you need to put a container of water to form steam in the oven, you can spray the walls of the oven with water from a spray bottle.

SECOND WAY. You can bake pita bread in a dry hot frying pan without oil. Sprinkle a frying pan with flour, put a bun of dough on it and flatten it with the edge of your palm and fingers along the diameter of the pan.

The bottom of the pita becomes translucent and it easily slides off the pan, which means you can turn it over to the other side.
I usually use both methods. One pita bread - in the oven, the second - in a frying pan. So faster.

Lavash in the oven is ready.

On the pan, turn the pita bread over and bake for a couple more minutes on the other side.

We stack the cakes in a pile on top of each other, you do not need to lubricate anything. And cover with damp gauze or a towel.

Lavash is soft, airy, with a crispy crust.

The main thing is not to overdry it in the oven and not overdo it with flour. Approached yeast dough does not need to be kneaded for a long time and do not add extra flour, then the pita bread will turn out lush, airy and porous.

Lavash does not get stale for a long time if you store it in a bag. I usually try to make tortillas to the size of the bag.

I put one in a bag and keep it that way.

Enjoy your meal!

Time for preparing: PT02H30M 2 hours 30 minutes

This fragrant bread acts as a kind of visiting 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. Following step by step our recipes, you will get a lush, incredible delicious flatbread with appetizing golden brown and fragrant air 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 means "bread" in Russian.

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

The classic Georgian lavash recipe is very simple. The composition of the dough for these cakes includes only water, flour and salt. Such lavash 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, therefore, in order to obtain a soft, delicious bread you have to go for tricks.

Georgian lavash in a bread machine

Ingredients

- 1/2 kg + -
Kefir - 125 ml + -
— 250 ml + -
- 5 g + -
- 5 g + -

How to cook Georgian lavash

The advent of bread machines has greatly simplified the preparation of bread at home. Of course, we will not be able to bake pita bread in a bread machine, but it will be very convenient to use the unit for kneading dough.

From such a batch, an appetizing Georgian lavash is obtained no worse than the original one.

Sifted flour and heated to 30 ° C kefir and water are loaded into the bread machine.
We also add the remaining components to the bowl of the unit, following the order according to the instructions for the device.
Having launched the “dough” program, we go about our business.
As soon as the dough is ready, the machine will signal the completion of work and the bread mass can be removed.
On a table sprinkled with flour, divide the dough into 3 equal parts, form balls from the niches and, covering with a towel, leave to rise for 40 minutes.
After the allotted time, roll out the circles into cakes 2-3 cm thick, put them in pizza trays and again, covering with a napkin, leave them for 20 minutes.

Roast pita bread in the oven for about 15-20 minutes at 220 ° C.

Real Georgian lavash in the oven

Baking Georgian bread with your own hands is an absolutely simple task. If you know how to make classic yeast dough, then you can handle baking pita bread. And as soon as you try it, you are unlikely to want to be content with purchased loaves.

High-grade wheat flour - ½ kg;
Filtered water - 125 ml;
Briquetted yeast - 30 g (1 pack);
Sugar - ½ tbsp;
Extra salt - 1 tsp;
Refined sunflower oil - ¼ st.;

How to cook Georgian lavash

We heat the water to 35 ° C and dilute the yeast broken into small pieces in it, and then add sugar and wait until the dough foams.
Add salt to the sifted flour and mix with yeast dough, and adding more water if necessary, knead a soft plastic dough.
Now pour oil into the dough and again knead everything well for the last time and form a ball out of the mass. Cover with clingfilm and leave to rise for 1 hour.
When the dough rises, we divide it into 2 parts, roll out each cake 3 cm thick and put them on baking sheets, where we give the dough 20 minutes to rise and fluff. At the same time, heat the oven to 200°C.
Lavash should be baked for 20-30 minutes at the middle level of the oven.

We leave the finished pita bread to lie down, covering it with a napkin so that it becomes soft.

Lavash Georgian without yeast in the oven

AT classic version Puri (lavash) is prepared without yeast, and the dough is kneaded with flour, salt and water. And since we don’t have a traditional Georgian oven at home, and we don’t have to rely on soft bread with such a batch, it’s not a sin to include kefir and soda in the lavash recipe to make the bread splendor.

Ingredients

High-grade wheat flour - 220 g;
Kefir 3.2% fat - 2/3 st.;
Baking soda - ½ tsp;
Salt - 2-3 g;

How to make Georgian lavash

Sift flour twice. Sowing allows you to saturate the flour with oxygen, as a result of which baking will be more airy.
Mix flour with soda and salt, and then pour kefir into it and knead an elastic, elastic dough. So that when kneading the dough does not stick to the hands and the walls of the dishes, sprinkle them with flour, or grease your hands with sunflower oil.
Now we cover the dough with a vacuum film and put it in heat for half an hour so that the soda begins to become active, and the flour proteins, when interacting with the liquid (kefir), are converted into gluten, which will make the pita soft and the dough plastic.
While the dough is infused, we must turn on the oven at 220 ° C and warm it up well so that by the time the pita bread is sent to the oven, the temperature in it is as high as possible.
Sprinkle the table with flour and put a test ball on it, flatten it with your hands and then roll it with a rolling pin into an even round layer with a diameter of about 23 cm and a thickness of 3-4 cm. And make several punctures with a fork or knife so that our bread does not swell at high temperature.
The resulting pita is transferred to the lined parchment paper baking sheet and send to the oven for 5 minutes, then turn the cake over to the other side and bake for another 5-7 minutes.
You can also fry Georgian lavash in a dry frying pan. To do this, put the rolled dough on a dry cast-iron or Teflon pan and bake bread on low heat for 5-10 minutes on one side and the same amount on the other.

Hot, fragrant, airy Georgian lavash, cooked at home, is in no way inferior to traditional Georgian bread. This cake is simply incomparably delicious with green onion, homemade sour cream and fresh pickled cheese, which you can cook according to our recipes.

Lavash is unleavened Georgian bread. Freshly baked pita bread is soft, airy, crispy with golden crust. It does not harden for a long time. Lavash with butter or suluguni is very tasty. In Georgian villages, in almost every house, real homemade lavash is baked in a tone (like a round oven).

So, as my husband lived in Georgia for 20 years, he is very loved Georgian cuisine. I started liking her too. Everything is simple and delicious. A year ago, my husband himself in our country house folded the stove under the cauldron (tandoor). And now we cook all sorts of goodies there. Including lavash.

Lavash recipe is very simple:

In warm water (250-300 gr.) We dissolve the yeast (30-40 gr.) and salt (1 tsp) until completely dissolved,

sift flour (500 gr.) so that the flour gains oxygen.

And knead a soft dough (so as not to stick to your hands).

Cover with a towel and leave in a warm place for 20 minutes.

Then we divide the dough into proportional pieces (approximately 3 pcs.)

We form pita bread (mostly round shorma, we get oval), on special device, slightly dampen the edges with water and put into the oven.

10-15 minutes and the bread is ready.

Baked pita bread should be wrapped in a towel so that it is soft.

We have already tried making pita bread at home several times. My husband says that it tastes like real typical pita bread.

homemade lavash

warm boiled water- 350 ml;

dry fast acting yeast- 1 tsp with top;

vegetable oil in the dough - 3 tablespoons;

vegetable oil for lubricating the baking sheet and hands - 1 tbsp.

Ruddy, fragrant, with a crispy crust and airy crumb, lavash will undoubtedly appeal to lovers home baking. To prepare pita bread, you will need the simplest and most common products that can be found in every family and a little of your patience. From the amount of ingredients given in the recipe, you can cook two pita breads with a diameter of about 25 cm or one large pita bread. Lavash can be sprinkled with sesame or sunflower seeds on top.

Prepare the necessary products.

Sift flour. Leave some flour for mixing.

Combine flour, salt, sugar and dry yeast. Stir.

Pour in a thin stream warm water and knead the dough with a wooden spatula.

Pour in vegetable oil.

Knead the dough with your hands.

Lubricate the bowl with vegetable oil, transfer the dough, cover with a towel and put in a warm place for 1 hour.

Then punch down the dough and put it back in heat for 30-40 minutes.

Grease your hands and a baking sheet with vegetable oil, divide the dough into two parts. Cover one side with a towel. Transfer the other part to a baking sheet, form a round cake, flatten it and make grooves with your fingers. Sprinkle with sesame seeds if desired. Let the dough rise for another 10 minutes. Spray with water.

Bake pita bread in an oven preheated to 210 degrees for about 30 minutes until golden brown. Focus on the features of your oven. The baking time may need to be increased/decreased.

Sprinkle the finished pita bread with water, cover with a towel and leave to cool completely.

Lavash recipe for cooking at home thick

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

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:

Recipe for making Uzbek pita bread 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 cakes, which we flatten in the middle and send to the oven until cooked.
After that, you can decorate the resulting pita bread.

Another recipe for Uzbek lavash in milk can be distinguished, which includes the following components:

The recipe will be as follows:

Pour warmed 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 are carefully greased with an egg.
We send it to the oven and wait for cooking.

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.

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

Flour is sifted through a sieve for enrichment with oxygen.
Wol with salt is poured into a hill of flour. The dough is kneaded until a normal consistency is formed.
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.
Lavash is cooked on both sides without adding oil until golden brown.

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 lumps do not form.
The resulting mass is divided into several parts and rolled out up to 1 cm thick.
Lavash is baked in the oven until tender.

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.

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

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.

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