Lush pita bread at home. Georgian lavash: homemade recipe

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 can put on a classic yeast dough, then cope with 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

IN 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.

Georgia is a very hospitable country, with magnificent feasts, ancient cuisine. Not a single meal is complete without national bread, which is cooked in special ovens called “tone”. They can be found on every street. The composition of lavash and the technique of preparation has remained unchanged since ancient times. It is of two types: a lush round cake is called "Puri" and a rounded rhombus is called "Madauri". The difference can be seen in the photo.

Now everything is sold in the store, but it is clear to everyone that ready-made bread cannot be compared with delicious pastries made by ourselves. Consider a couple of recipes for making Georgian pita bread at home.

Lavash in a home oven

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

For two yeast cakes you need:

flour of the highest grade, wheat - 0.5 kg .;
baker's yeast (in a briquette) - a 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 cooking Georgian lavash at home in the oven:

Heat 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, it must be sifted a couple of times and salted.
Next, you need to combine the dough and flour, adding a little water if necessary. The dough should move freely from the hands and be elastic.
Now you can pour in sunflower oil and gently knead the dough again. Wrap the resulting mass with a film and forget about it for about an hour, putting it in a warm place. The dough should double in size.
The mass must be divided in half and roll out the blanks with a thickness of about 3 cm. Put them on a baking sheet dusted with flour. Let stand 20 minutes.
Bake in a preheated oven at 200°C for 20 minutes until golden brown.
Sprinkle the cooked cakes with water, wrap with a cloth and leave to cool. This is necessary so that the pita infuse and become soft, the crust is crispy, not hard.

Caucasian bread baked at home is very tender and fragrant.

Lavash without yeast

This recipe is considered classic. It contains only flour, water and salt. Bake a cake in the oven and get original taste will not work. Without yeast, pita bread will be hard as a stone. They will help to do without tone and give bread baking splendor as in the photo kefir and soda.

For cooking use:

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

Georgian lavash recipe step by step:

For greater splendor of baking, the flour should be sifted a couple of times through a fine sieve.
Add salt, soda and kefir, knead until smooth and elastic. So that the dough does not stick 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 with kefir act as yeast, and make Caucasian bread soft.
The mass is very sticky and you do not need to spare flour for rolling. The cake should be rounded, about 3 cm thick, and 25 cm in diameter.
Cover the baking sheet with baking paper, put the resulting blanks 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 to 220 0 C. There it cooks 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 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. Only it is desirable to choose it thicker, heavier, and then homemade pita bread will turn out with a thin crispy crust and 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 pan step by step:

Dry yeast and sugar are diluted in warm water. Then they need to be left until they begin to bubble.
Sift flour, salt. Add steam. Knead. The dough is sticky, so it is recommended to grease your hands and the container where the dough will rise with vegetable oil. Cover with cling film. Let stand in a warm place until the mass doubles in size. This takes about an hour.
Take the yeast dough on the table, divide into equal parts (approximately with Big apple), sprinkle generously with flour.
Form a cake in the shape of a frying pan. This can be done with the edge of the palm without a rolling pin. The dough is soft and stretches easily.
Lavash should be cooked in a well-heated dry frying pan, sprinkled with flour, without a lid. When the bottom of the cake becomes translucent and rolls easily, you need to turn the bread over to the other side. Roasted in the same way.
Put all the cakes in one pile, without lubricating 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 how it is called, will help diversify the table and give the dishes a Caucasian taste.

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.

Bon appetit!

Cooking time: PT02H30M 2 hours 30 minutes

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 one. 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:

0.5kg 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 hostess who at least occasionally puts yeast dough can cope with the task. 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 of the highest grade - 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 with 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 made from 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 of bread according to the ancient recipe was played by 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 their bottom with 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:

small pieces butter, soda, salt, sour cream (or matsoni) add 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 spicy 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 snacks, 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;
Greenery;
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.

In contact with

Both in taste and in appearance it differs from the more subtle Armenian counterpart. Georgian lavash is, of course, about him! This National dish is a kind of visiting card of the Caucasus. Skillfully cooked, Georgian lavash turns out to be lush and thick, with a crispy crust and fragrant crumb. Shall we try?

How to cook according to the rules?

Proper Georgian lavash is baked in an oven called "tone". This special kiln is a huge clay pot lined with bricks and tilted at an angle of about thirty degrees. Tone is usually melted with sawdust. In the process of cooking, the fire is constantly maintained. Lavash, fashioned from dough, is located (sticks) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, it is necessary to constantly sprinkle the prepared pita bread with water. A real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, wine. So that the bread does not become weathered, it is wrapped in a towel - this way it lasts longer. Lavash in Georgian can also be used as a base for other dishes. For example, bake with meat or cheese filling- will be even tastier! By the way, some Georgians consider the very word "lavash" to be Armenian and prefer to call the national cakes "puri" (tonis puri), which means "bread" in Georgian.

Georgian lavash at home

Of course, it is best to build a tane oven for dishes in the courtyard of a private house. But if you live in a high-rise building, do not worry: good bread it can work in the oven, and in an electric mini-bakery. You just need to knead the dough correctly and choose the temperature and baking mode.

Georgian lavash: cooking recipe

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

We dissolve the yeast in warm water, add a little flour and sugar, let it stand to come up. mix it with salt and yeast. kneading homogeneous dough(as in pies). Covering the dough kitchen towel and let it rise for half an hour. We heat the oven to 220 degrees. Sprinkle the baking sheet with flour. We roll out cakes of a characteristic shape from the dough, put them on a baking sheet and bake in the oven for 20 to 30 minutes until cooked. Hot lavash sprinkle with water, wrap in a towel so that it sweats a little and becomes soft.

With cornmeal

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

Georgian pita bread (the recipe is in front of you) we start cooking by sifting flour and mixing it with salt. Next, dissolve the yeast in half a liter of warm water, let it stand for a while. Combine yeast and flour. Knead soft dough. We put it in a warm place for half an hour. In the meantime, preheat the oven well, grease the baking sheets with oil. We form cakes, lightly rolling them in cornmeal, flatten to the required size (they are oblong and thick enough). Beat the egg with vegetable oil (it is better to take olive oil) and sugar. Lubricate the pita bread with the resulting mixture. Put on a baking sheet in the oven. Cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle pita bread with water several times during cooking. This will make the crust crispy but not hard.

ancient recipe

How to cook Georgian pita bread (recipe without yeast)? Ancient Georgian cakes were prepared, of course, without the use of this product. Like no eggs. We used the so-called old dough as a starter, which remained from previous batches and turned sour. His something bakers and added to the new, just cooked. So, nothing but flour, salt and water! All the piquancy lies precisely in the method of cooking in a special oven tane (or tone).

Madauri

This variety of Georgian lavash is an oblong flatbread with a ruddy, golden hue. On one side, the cake is round and thickened. 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 is baked very quickly (three to four minutes). Variants of Madauri are found in various parts of Georgia. Can use eggs and vegetable oil. A flatbread with butter, sour cream, herbs, and cheese is used.

Khachapuri

This word can be translated literally: "curd bread." There is no uniformity in the preparation of this dish. Mingrelian - round, covered on top Adjarian - in the shape of a boat, filled with eggs on top. Rachinsky - with beans. The classic filling is Imeretian cheese. The dough is used, cooked on yogurt or kefir (where the yeast is replaced by a lactic acid product). Khachapuri is fried in a 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 (you can use molasses), salt, olive oil.

Dissolve 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 stretching the edges. Place on a baking sheet lined with baking paper. Sprinkle with water and let stand until volume increases. Bake in a well-heated oven for 15 minutes. Sprinkle lightly with flour before use. You can eat instead of regular bread with cheese, milk, butter.

Try to cook 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!