Homemade fluffy lavash. How to bake thick pita bread at home. Uzbek lavash at home recipe with lid

Georgia is a very hospitable country, with magnificent feasts and 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.

Nowadays everything is sold in the store, but everyone understands that ready-made bread cannot be compared with delicious pastries made by yourself. 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! Fans of a healthy diet can use rye flour (no more than 40%), ground oatmeal or bran for the dough.

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. You won’t be able to bake a flatbread in the oven and get the original taste. 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 in 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 the size of a large 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.

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, covering it 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 complicated.

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.

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 between different types of pita bread and recipes for preparing 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 delicacies 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.

The recipe for making 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, add 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 often prepare this delicious dish, then a lavash dough sheeter will greatly help make your work easier. It makes the cooking process much faster.

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

How to cook according to the rules?

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

Homemade Georgian lavash

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

Georgian lavash: recipe

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

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

With cornmeal

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

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

Ancient recipe

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

Madauri

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

Khachapuri

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

Shoti-lavash

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

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

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

Basic rules for baking lavash at home

Armenian recipe for lavash at home

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

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, covering it 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.

Uzbek recipe for lavash at home

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.

Recipe for thin lavash with kefir

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

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.