How to bake lavash at home. Recipe for Armenian thin lavash. How to cook Armenian lavash at home in a frying pan from simple yeast-free dough in water. Yeast dough pita bread

Lavash, of course, can be bought in the store. But for this you need to follow him. In our country, lavash is most actively used for shawarma, which we often prepare from leftover chicken. For example, I baked it, the meaty parts were safely eaten, and we usually cook from the leftovers.

Of course, it is impossible to prepare real large pita bread at home. For this you need a special oven. The maximum size is the diameter of the largest pan. Therefore, using a home recipe, you can make not a full-fledged roll, but an envelope in the shape of a cone. This is what we will do today, we will try to bake lavash with our own hands. And yes, it will be something like thin Armenian lavash, without yeast, which is not baked in the oven, but cooked in a dry frying pan. Despite its simplicity, the recipe, as usual, will be accompanied by detailed step-by-step photos.

Ingredients for homemade lavash

water – 100ml;
salt – 1/2 tsp;
sugar – 1/3 tsp;
flour.

How to make lavash at home

And as soon as they cool down, immediately put them in a plastic bag and wrap them so that no air gets in. It will be impossible to roll dry pita bread.

It is advisable to use ready-made pita bread immediately, for the same reason - they can dry out.

Armenian lavash can be easily prepared in at home. Although there are many ways to prepare it, I will share with you the simplest one. yeast-free dough for lavash– only flour, water and salt. Although you can add 1-2 tablespoons of vegetable oil, even without it, the pita bread turns out very tasty. You can bake Armenian lavash in a special oven or oven, as well as in a frying pan. If you have a non-stick frying pan, use it to prepare Armenian lavash, or use a regular frying pan with a thick bottom. Frying pan or baking sheet does not lubricate no fat. To keep the pita bread flexible and not break, I recommend spraying it with clean water straight from the pan and covering it with a towel. This way they will steam and become softer and more pliable. It is also necessary to store pita breads in hermetically sealed bag so that moisture does not evaporate. You can make all kinds of things from ready-made Armenian lavash - envelopes and rolls with fillings, make crispy chips from it, or simply eat it instead of bread. Find out from the recipe how to cook it correctly Armenian lavash in a frying pan and treat your loved ones to it.

Ingredients for preparing Armenian lavash in a frying pan

Step-by-step cooking with photos of Armenian lavash in a frying pan

Lavash is served hot, immediately after cooking, or used to prepare snacks. Bon appetit!

Lavash in Asia is the same as a loaf of bread in the European part of Russia - a popular oriental food in the form of a thin or thick flatbread, which, while the lavash recipe basically includes only water, flour and salt. Most often, this type of bread product is preferred by those who want to avoid eating yeast dough, but even more lavash is used for cooking (this includes homemade shawarma, various meat snacks with lavash, lavash pies, all kinds of rolls, and even khachapuri from pita bread with cheese).

Nowadays you can buy lavash in grocery stores and in bakery stalls, but many housewives would like to bake lavash at home on their own, which is why in this publication we will talk about how to cook lavash at home and remember different recipes baking lavash, this is Armenian, Georgian, and Uzbek. After reading our selection, you will learn how to prepare both thick and thin pita bread at home without much difficulty from available products.

Basic rules for baking lavash at home

In the eastern culinary tradition, thin (in Armenian) lavash, like a sheet of paper, is baked from unleavened dough, and flatbread lavash is baked from yeast or fermented milk dough on a ripper, and both types are baked in a tandoor. Although modern household appliances offer their own version of replacing the legendary oriental tandoor.

The basic recipe for lavash is simple: flour, water (whey, kefir - options for thick flatbread) and salt. The yeast version of lavash requires the dough to stand in a warm place for at least 1 hour, and if it does not rise sufficiently, this time can be extended. The unleavened dough is allowed to sit for 20 minutes to allow the gluten to swell so that the dough becomes elastic and soft for rolling out thinner.

Making unleavened dough differs from its fermented milk version in that when only flour and water are used, the dough should be kneaded so hard until it stops taking flour; in the second case, you knead according to the rules of yeast dough so that it turns out soft and airy, so that The thick pita bread rose when baked.

Armenian recipe for lavash at home

To prepare thin lavash according to the Armenian recipe at home, you will need only three ingredients, which, as they say, are always at hand. And ready-made Armenian lavash in a bag can be stored in the refrigerator for up to three to four days, which makes it possible to prepare it in advance.

Considering that the diameter of the finished pita bread should be 25-30 centimeters, the size of the frying pan should be appropriate. To knead thick dough, you can use a mixer with the appropriate spiral attachment.

Ingredients:

wheat flour - 300 grams;
drinking water - 170 grams;
table salt - 0.5 teaspoon.

Prepare thin lavash according to the Armenian recipe as follows:

Boil water in a suitable container, dissolve salt in it and cool for no more than 5 minutes.
Pour the sifted flour into a large deep bowl and make a well in the center.
Pour hot water into this well while stirring with a mixer. The first impression is that there is too much flour and the lumps are too dry, but after 5 minutes of running the mixer you will get an unattractively uneven but thick dough that needs to be kneaded on a cutting board with your hands.
Let the resulting dough rest for half an hour, covered with film, and be ready for its quality for rolling out thin pita bread.
Shape the finished dough into a sausage shape, divide into seven equal parts, each of which is thinly rolled out into a round cake.
Thin flatbreads should be fried in a hot frying pan without oil on both sides. In this case, the heating temperature of the frying pan should be such that the cake does not burn at too high a temperature and does not dry out and crumble at an insufficient temperature.
Each finished pita bread should be placed in a damp (not wet) towel or (cloth napkin) so that it sits in a moist environment and does not dry out into a crumbly thin flatbread.

When the pita bread cools in a towel, it will become thin and pliable, but the remaining flatbreads must be stored in a bag and in the refrigerator.

Georgian lavash recipe at home

Georgian lavash differs from Armenian lavash in its softness and fluffiness, as well as its piquant salty taste. The preparation process for this recipe is somewhat more complicated, and the dough is prepared using both dry and fresh yeast.

Ingredients:

wheat flour - 300 grams;
granulated sugar - 1 teaspoon;
drinking water - 200 milliliters.

Prepare lavash according to the Georgian recipe as follows:

Mix the sifted flour with all the dry ingredients and make a well in the center.
Pour water heated to 45 degrees C while stirring into the well in the flour and knead the dough until elastic and stops sticking to your hands.
Cover the dough on a cutting board with a bowl, covered with a towel, and leave for 1 hour to rise.
Stretch the risen dough into a circle shape with your hands without using a rolling pin. Place the resulting circle on a greased baking sheet and make a hole in its center with your finger to avoid the cake from rising during baking.

Place the baking sheet with Georgian lavash in the oven for baking at 220 degrees C until ready. Place the baked pita bread on baking paper, cover completely with a towel until it cools, excluding the hard crust.

Uzbek recipe for lavash at home

The preparation of Uzbek lavash differs by the method of baking in a frying pan under a lid, which allows the product to be moist and not crumbly. Its dough recipe includes yeast and is baked in the oven.

The attractive thing is that such Uzbek lavash will be fluffy and soft, capable of replacing bread. This makes a medium-sized flatbread.

Ingredients:

wheat flour - 250 grams;
drinking water - 80 grams;
fresh milk - 80 grams;
butter - 2 tablespoons;
chicken egg - 1 piece;
dry yeast - 1 teaspoon;
sesame - according to preference;
salt - to taste.

According to the Uzbek recipe, prepare lavash in the oven as follows:

Sift the flour, mix all the dry products.
Heat the water mixed with milk, add the dry mixture into it and knead the dough, adding butter towards the end of the kneading.
Place the resulting lump of dough in a greased bowl, which is placed in a warm place, covered with a napkin, for half an hour.
Form the softened dough with your hands into a flat cake shape with a thinner center and thicker edges.
Cover the bottom of the pan with foil and place a flatbread on it, prick the center of it with a sharp fork, cover the pan with a towel and let it sit for another half hour.
Before baking, carefully, so as not to reduce the fluffiness of the flatbread, brush the top with beaten fresh chicken egg and sprinkle with sesame seeds.
Cover the frying pan with lavash with a lid and place in an oven preheated to +200 C for 15 minutes, after which remove the frying pan from the oven.

If the cake is not baked enough, then briefly hold the pan in the oven without a lid for 1-2 minutes. Remove the finished cake from the frying pan and let it simmer for 15-20 minutes under a towel.

A simple recipe for thin lavash at home

According to this recipe, thin yeast lavash is prepared using butter, which is baked in a frying pan with flatbreads of the appropriate size.

Ingredient:

wheat flour - 400 grams;
drinking water - 200 grams;
yeast - 7 grams;
table salt - 1 teaspoon;
butter or full-fat margarine - 50 grams.

According to a simple recipe, thin pita bread is baked at home as follows:

Dissolve salt and yeast in heated water, stir 1 cup of flour and let the dough stand in a warm place for 10 minutes.
Melt the required amount of butter, let it cool, add it to the dough and stir everything until the mass is homogeneous.
Add the rest of the flour, knead the dough, which must be kept for half an hour in a warm place covered with a napkin.
After the last half hour, form the dough into a sausage, divide it into 7 equal parts to make it easier to roll out pita bread of the same size, and leave the dough in the form of seven balls for an additional 10 minutes.
Immediately roll the balls into the thinnest round sheets and bake them in a dry frying pan on both sides.

Place the finished pita breads on top of each other on a flat dish covered with a paper towel, immediately covering them with a cloth towel, under which they should cool without drying out. Lavash is served fresh; the remaining flatbreads can be stored in a bag in the refrigerator for a short time.

Recipe for thin lavash with kefir

From the dough according to this recipe, you can bake two types of flatbread: without oil in a dry frying pan - Armenian-style lavash, and with butter or vegetable oil - a ruddy and very tasty flatbread.

Ingredients:

wheat flour;
kefir - 1 glass;
oil - 1 tablespoon;
soda - 1 teaspoon;
salt - 1 teaspoon.

Lavash with kefir at home according to my grandmother’s recipe is prepared as follows:

Pour kefir into a suitable container, add baking soda and stir. Then add salt and oil and stir.
Gradually add sifted flour while stirring to knead the stiff dough until it does not stick to your hands.
Keep the resulting rough dough under cling film for 30 minutes.
Then divide the dough into 5-6 parts, roll into balls, cover with film so as not to dry out, and one by one roll into a thin flat cake and bake in a frying pan on both sides with or without oil.

Kefir-based lavash, baked without oil, immediately cover with a towel until completely cooled. If the cakes are dry, you can save them and restore their elasticity by covering them with wet wipes.

Homemade recipe for thin pita bread in the oven

If you need lavash with an increased area for preparing dishes from it (various rolls, shawarma, etc.), then an oven can help out, the baking tray of which is large enough, and the dough recipe for thin lavash is not particularly difficult.

Ingredients:

wheat flour - 350 grams;
drinking water - 150 milliliters;
butter - 3 tablespoons;
table salt - 1 teaspoon.

According to a homemade recipe, thin pita bread is prepared in the oven as follows:

Sift the flour and divide it into two parts.
Stir salt and oil in water and in this mixture, gradually adding flour, dilute the dough and knead it tightly. Cover the dough with film and leave for half an hour.
After this half hour, divide the elastic dough into suitable parts for baking on a baking sheet and roll them out thinly.
Bake the rolled out cakes one by one in the oven at +180 C for 2-3 minutes.
After removing each finished cake from the oven, moisten it in water in a convenient way for you, even holding it under running water from the tap.
Fold the wet lavash cakes into a stack and, covering with a towel, simmer them in this position for half an hour so that they become more elastic.

Such thin pita bread, baked in the oven, can be used to prepare all kinds of rolls and puff pastries. The shape of pita bread required for the dish can be cut with a knife or culinary scissors according to the configuration and size.

If you use whey instead of water when kneading dough for thin lavash at home, the taste of the finished flatbread will become more pleasant. The originality of the taste of lavash lies in its saltiness. For this reason, you should not reduce the prescription amount of salt.

Thick pita bread will be much tastier if before baking, brush the flatbread with water and sprinkle with sesame seeds or sunflower seeds/nuts. If you don’t have a large frying pan, you can use a smaller one and spread the edges of the cake along its sides, although the middle will bake more golden brown than the edges. Coating it with butter while hot will significantly improve the taste and aroma of thick pita bread. This method will also help out when drying out the flatbread in the oven.

Flour for lavash does not have to be only wheat; you can include rye flour in your home recipe, given that the latter does not contain gluten and for this reason you can add up to 40% of it. Ground oatmeal or bran is also suitable, which is also sprinkled on the surface of the pita bread before baking.

Not a single meal is complete without bread. Moreover, for each nationality, this general name means a certain type of baked goods.

Rolls, loaves, baguettes... The list is endless! There are dozens of flatbreads alone.

Lavash is also a flatbread. It is popular in the Caucasus, Iran, and some Asian countries, but it is the Armenians who consider it their national dish.

Real lavash is baked in a tandoor - a special clay oven installed outside. The dough for lavash is unleavened, mixed from a minimum set of ingredients. That is why in inept hands such flatbreads can turn out thick, hard and at the same time unbaked.

Real craftsmen bake lavash. They roll out the elastic dough so thin that it shows through. Then, masterfully throwing it from hand to hand, in one movement they stick this thin juice to the wall of the tandoor. A few seconds - and the lavash is ready!

Properly baked pita bread should be soft, with an unevenly swollen surface covered with crispy spots. The lavash hardens almost instantly when exposed to air. Thanks to this quality, it can be harvested for future use. To do this, fold it in a stack and store it in a dry, well-ventilated place.

If the pita bread is going to be served for lunch, immediately after baking it is sprinkled with water and covered with a towel. After a few minutes it becomes soft and pliable, like a pancake. And then you can roll it in four, into a tube, and serve it with any filling, making a kind of sandwich.

You can also cook pita bread on a regular stove. But to do this, you need to strictly follow the recommendations that experienced lavash baking masters generously share with everyone.

Lavash at home: subtleties of preparation

The dough for pita bread is kneaded in hot water. It turns out to be brewed, so during baking it rises well - swells with bubbles.
The juice for pita bread is rolled out very thin - the table should be clearly visible through it. To make the pita bread even, cut out a circle from the dough using a lid or plate. Its diameter should be slightly smaller than the diameter of the frying pan.
The rise of the dough during baking also depends on the heat of the pan. In an insufficiently hot frying pan, the pita bread will turn out pale and flat. This means that even such a thin layer of dough may not be baked. If you fry pita bread over high heat, it will burn.
Lavash is fried in a dry frying pan without oil. Therefore, you need to take a frying pan with a thick bottom, such as cast iron or non-stick.
Lavash bakes very quickly. Literally after 15-30 seconds, the underside of the pita bread is covered with delicious light brown spots. The flatbread should not be overheated, otherwise it will harden.
To prevent the pita bread from drying out, spray it with cold water from a spray bottle or lubricate it with a brush. Then cover with a damp towel.

Thin Armenian lavash: method 1

Ingredients:

flour – 350 g;
water – 200 ml;
salt – 1/2 tsp;
vegetable oil – 2 tbsp. l.

Cooking method

Place the sifted flour in a bowl and make a well in the center.
Dissolve salt in a glass of water heated to 50-60°. While stirring, pour the liquid into the flour. Add oil.
Mix the dough first with a spoon, and when the flour has absorbed all the liquid, start kneading with your hands. Turn the dough out onto a floured counter and continue kneading for another 5 minutes. Your dough will become very pliable and will not stick to your hands at all.
Place the dough in a bag or cover with cling film. Leave for half an hour.
Place the rested dough back on the table. Give it the shape of a thick sausage. Divide into 9-12 equal parts. The size of the pieces will depend on the diameter of your pan.
Take one piece and cover the rest with a towel so that they do not dry out. Shape the dough into a thick cake. Place on a lightly floured table and start rolling out with a rolling pin into a thin piece, the thickness of which should not exceed 2 mm.
Roll out all the dough in this way. Since lavash bakes very quickly, all the juices must be rolled out in advance. Also prepare a cutting board on which you will place the finished pita bread, and a slightly damp towel.
Place a clean, dry frying pan on the fire. When it is well heated, reduce the heat to medium. Place in a frying pan. Literally before our eyes it will begin to swell. Lightly hold back its “rush” with a spatula, since the appearance of one large bubble should not be included in your plans.
When the bottom side is lightly browned, carefully flip the pita bread over to the other side. Place the finished flatbread on a board, sprinkle with water, and cover with a towel. Bake the rest of the pita bread, stacking it on top of each other. Don’t forget to sprinkle each subsequent cake with water.

Thin Armenian lavash: method 2

Ingredients:

flour – 3 tbsp;
water – 250 ml;
salt – 0.5 tsp.

Cooking method:

The principle of making pita bread is the same as in the first recipe, but the dough for these flatbreads is kneaded without adding oil.

Pour flour into a bowl. Make a crater-shaped hole in the middle.
Dissolve salt in hot water.
Constantly stirring the flour with a spoon, slowly pour in the water.
When all the liquid has combined with the flour, start kneading the dough with your hands. At first it will be very viscous and sticky, but gradually it will turn into one pliable lump and will stop sticking to your hands.
Place it back in the bowl and cover with a damp towel. Leave for half an hour.
After this exposure, the dough will be easy to work with. Divide it into several pieces the size of a chicken egg.
Take one piece of dough and shape it into a thick round cake. Place it on a floured table and start rolling it out with a rolling pin. You need to make it very thin, no thicker than 2 mm, very round.
Place the future pita bread on a dry, well-heated frying pan. Almost immediately it will begin to become covered in bubbles. After a few seconds, the underside will be covered with crispy light brown spots. Immediately turn the pita bread over to the other side.
Place the finished pita bread on a plate or board, sprinkle with water, and cover with a towel.

Yeast dough pita bread

Ingredients:

flour – 3 tbsp;
water – 250 ml;
salt – 1/2 tsp;
dry yeast – 1 tsp;
sugar – 1 tsp.

Cooking method:

Lavash made from yeast dough is not as thin as that made from unleavened dough. It is difficult to roll into a tube, so it is not suitable as a base for filling. Serve it as a separate dish instead of bread.

Place flour in a bowl and make a well in it.
Stir salt, sugar and yeast in warm water. The water should not be hot, otherwise the yeast will lose its ability to rise.
Gradually add this liquid to the flour, stirring the dough with a spoon.
When there is no water left, continue kneading with your hands. You should have a soft dough. Cover it with a towel and leave to rise for one hour.
Divide it into several koloboks. From this amount of dough you should get 10-12 pieces.
Form each piece into a thick flat cake, which you then roll out into a thin round just the size of your pan.
Place a dry frying pan on the fire and heat it well. Reduce heat to medium as high heat will burn the cake. Place the juice on the frying pan.
Almost immediately it will begin to bubble, and the underside will be covered with light brown spots. Turn the juice over to the other side and cook for a few more seconds.
Place the pita bread on a board or dish and cover with a slightly damp towel.
Using the same recipe, cook pita bread in the oven. But you need to take a little less flour, since tight dough does not rise well in the oven. Before putting the future pita bread in the oven, let it rise a little on a baking sheet lightly sprinkled with flour. The temperature in the oven should be approximately 220°. Continue baking until the flatbread is covered with a light crust.

Note to the hostess

Any pita bread can be served with broth, soup, meat or vegetable dishes, and even tea. And wrap a variety of fillings in thin pita bread, making a delicious roll.

The history of making Armenian lavash goes back several thousand years. Thin, unleavened or thick, slightly salty flatbreads are not only amazingly tasty, but also healthy. After all, they do not contain any synthetic additives or leavening agents, only natural products and your magical hands that create this delicious dish!

Nowadays, Armenian lavash is popular not only among the peoples of the Caucasus, but throughout the world. And this is not surprising. After all, it is delicious both on its own and as a base for various dishes.

All products that are used to prepare Armenian lavash are simple and inexpensive, which means they are available to every housewife. Let's look at how to quickly and easily prepare Armenian lavash at home.

Homemade thin Armenian lavash - recipe

Ingredients:

wheat flour – 2 tbsp;
water – 0.5 tbsp.;
egg – 1 pc.;
salt – 0.5 teaspoons.

Preparation

How to cook Armenian lavash? Break the egg into a bowl, add salt and beat well. Then pour in a little boiled water, gradually add flour and knead a homogeneous elastic dough for Armenian lavash. Next, cover it with a towel and leave to brew for about 40 minutes. Then cut the dough into small pieces, roll each into a thin layer and bake in a frying pan on both sides for 2 minutes. Immediately transfer the finished pita bread into a plastic bag and leave for 5 minutes, otherwise it will become brittle and dry.

Recipe for thin Armenian lavash

Ingredients:

flour – 2.5 tbsp;
dry yeast – 1 teaspoon;
vegetable oil – 1 tbsp. spoon;
water – 1 tbsp.;
sugar – 1 teaspoon;
salt - a pinch.

Preparation

How to bake Armenian lavash? Pour water into a small saucepan and heat over low heat to a temperature of approximately 45°. Carefully sift the flour through a sieve. Dissolve dry yeast in warm water, add sugar, vegetable oil, sifted flour and a little salt. Mix everything thoroughly and knead into a smooth and elastic dough. After this, cover it with a towel and leave for 1 hour in a warm place.

Then knead the dough thoroughly and cut into 10 pieces. Roll each into thin flat cakes and bake in a dry, preheated frying pan for 15 seconds on each side. Place the finished pita breads in a stack on a tray and cover with a kitchen towel. When the Armenian bread has cooled completely, transfer it to a clean bag and store it in the refrigerator.

From ready-made lavash you can prepare a wide variety of snacks, rolls, and layer cakes. It is also an excellent substitute for regular bread. You can also simply dip pieces of pita bread in melted butter or jam and wash it down with hot tea. It's incredibly delicious!

Recipe for thick Armenian lavash

Ingredients:

wheat flour – 1 kg;
yeast – 80 g;
water – 600 ml;
sugar – 1 teaspoon;
olive oil – 2 teaspoons;
egg – 1 pc.;
vegetable oil.

Preparation

How to make Armenian lavash? Sift the flour and mix with salt. Dissolve the yeast in warm water, add flour and knead into a soft and elastic dough. Cover it with a towel and leave for 20 minutes in a warm place. Then knead the dough thoroughly, cut it into 5 equal parts and roll each into a small and thick cake. Mix the egg with sugar and olive oil. Place the cakes on a baking sheet, brush with the prepared egg mixture and place in a preheated oven. Bake the pita bread for about 7 minutes at 180°C. Then remove from the oven and sprinkle with water. Bon appetit!