Yeast-free lavash at home recipe. Lavash at home

I’ve been meaning to try making Armenian lavash at home for a long time, and now the moment has come. Now I will share with you a recipe without yeast lavash, and soon a version with yeast. As always, we choose what we like best. I have already baked golden brown cakes several times. They are absorbed by household members very quickly, just have time to fry them.

From the indicated quantity, approximately 10 to 13 pieces are obtained. The thinner the flatbread, the better the pita bread, so we will hone the skill of thinly rolling out the dough together. Each time the cakes turn out thinner, and the result is better.

What to strive for?

We need to make thin Armenian lavash, which a) is completely baked, b) has a layered structure, c) has nothing to do with rubber.

Therefore, the dough must be kneaded very well, without using additional flour. The specified amount in the recipe is quite enough. We try to roll out a thin, thin cake, they fry quickly, so first we made the preparations, and only then we started frying. If everything is done correctly, when frying in a frying pan, lavash will swell into one large ball or many small bubbles, this is what you need. This means that then we will get a thin layered cake.

On a note: Initially, you need to make all the blanks and ensure that they do not become windy or stick together. To do this, dust each pita bread with flour and you can stack it one on top of the other. Flour will prevent the dough from drying out and the cakes from sticking together. Before sending the pita bread to fry, shake off the flour a little.

How to cook thin Armenian lavash

Products:

Flour - 3 tbsp
Hot water – 1 tbsp
Salt - half a teaspoon

Preparation:

Before the start... My glass is 250 ml, now let's get started.

A budget option for bread made from practically nothing. I wonder if it can be considered a healthy diet? No yeast, no fat, even frying in a dry frying pan? Okay, let's move on to the recipe. This worries me, after all, this moment, who can tell me, huh? This will be useful for us who are losing weight.

Initially, I suggest putting the kettle on to warm up. In the meantime, take your work bowl and sift 3 cups of flour into it, make a well.

Meanwhile, the water has already boiled, pour it into a glass, add salt and stir. Let it sit for 3 minutes, cool a little, we need hot water, but not boiling water.

Now pour water into the flour and stir with a spoon at the same time. The dough begins to form, we don’t try too hard to knead it with a spoon, but immediately onto the work surface and begin to assemble it with our hands and knead it very well.

Stretch the dough with your hands and roll it into a roll. Knead again and stretch again. With these simple steps we saturate the dough with air, which is only good for it. Don't add extra flour, that's enough! The dough behaves perfectly and does not stick to your hands or work surface. This procedure takes about 15 minutes.

Afterwards, cover the dough with a bowl, film or napkin and go drink tea; don’t go near the dough for half an hour.

The rested dough becomes elastic and pliable, making it a pleasure to work with. Divide it into about 10-13 parts and roll out the cakes. I take the bowl in which I made the dough, turn it over, dust it with flour and put my Armenian lavash on it. Don’t forget – we use flour for each flatbread.

All the ingredients are ready, let's start frying.

Heat the frying pan; we don't need any oil. What I want to say about the frying pan, do not use a ceramic one for this purpose - then it will be difficult to wash it from small brown stains from lavash. I used an old pancake maker for this purpose and it worked perfectly!

The pita bread is fried very quickly, put the flatbread on and watch, bubbles should appear. As soon as beautiful brown (precisely beautiful brown, not burnt) dots or spots appear on one side, immediately turn it over.

Did you know? Classic pita bread is a very thin (2-5 mm), flat oval flatbread 40-50 centimeters wide, about a meter long and weighing no more than 250 grams.

Recipe for universal thin pita breads at home

A bowl; baking tray; rolling pin; culinary brush; kitchen towel; cling film.

To prepare lavash, use high-quality wheat flour, preferably the highest grade.
It should be free-flowing, not moist, and neutral in taste. If the flour is bitter, this indicates the presence of impurities (for example, wormwood), if it is sweet, this indicates that it was made from sprouted grain.
Be sure to sift the flour before using. This way you will make the dough more airy and no impurities will get into it.

Step-by-step preparation

Pour 200 milliliters of hot water into a bowl. Add half a teaspoon of salt. Mix salt in water.
Add 350 grams of sifted flour.
Knead a homogeneous dough. If necessary, add a little more flour (30-50 grams). Knead the dough until it stops sticking to your hands.
After that, put it in a bowl, cover with cling film or a slightly damp towel and leave for 20-30 minutes for the gluten to swell. This is necessary so that the dough becomes even more elastic and rolls out well.
After half an hour, divide the dough into two halves.
We divide each part into 4 more equal parts. You should get 8 pieces. Fold the edges of each piece of dough inward to form a ball.
Sprinkle them with flour and put them back into the bowl. Cover with a slightly damp towel and leave the dough for another 10 minutes.
Roll out each piece of lavash dough as thin as possible, dusting it well with flour on both sides.
And stretch the dough a little more on your fists, turning it all the time. Leave the rolled out dough for a few minutes to dry a little. At this time, roll out the next piece. Use a fork to make punctures in several places on the pita bread.
Preheat the oven and baking sheet to 250 degrees. Place the pita bread on a hot baking sheet, leveling it. This must be done very carefully so as not to get burned. Pita bread is prepared very quickly - 2-3 minutes.
Remove the pita bread from the oven onto a slightly damp towel. Wet it lightly with water using a brush or spray bottle (on both sides). We also cover the pita bread with a wet towel.
So we bake all the pita breads and stack them on top of each other under a wet towel. Cooled pita breads can be stored in a plastic bag (to prevent them from drying out) for 3-4 days.

What can you cook from pita bread?

Thin pita breads are used:

Recipe video

Thin pita bread is prepared quite simply, but to make the cooking process even easier, I recommend watching this video. From it you will also learn some valuable tips regarding making pita bread.

At the end of kneading the dough, add 1-2 tablespoons of vegetable oil. Thanks to this, the dough will become even more elastic and will not stick to your hands without additional addition of flour.
Such pita breads can not only be baked in the oven, but also fried in a dry frying pan. To do this, the rolled out dough should be the same size as the diameter of the frying pan or be slightly smaller.
Baked pita bread can be stored in a tight bag in the freezer for several weeks.

Recipe for fluffy Georgian lavash

Cooking time: 1 hour 50 min. - 2 hours.
Number of servings: 2-3.
Calories: 156 kcal.
Kitchen appliances and accessories: Bowl; baking tray; parchment; rolling pin; brush; mixer; film.

Ingredients

Step-by-step preparation

Pour 230 milliliters of warm water into a bowl. Add 15 grams of yeast, half a teaspoon of salt and a teaspoon of sugar.
Mix all ingredients for a minute. You can use a mixer for this. Gradually add 350 grams of sifted flour and knead the dough. At the end of the kneading, add 35 milliliters of sunflower oil.
The dough should be elastic and non-sticky.
Grease the finished dough with oil and place in a bowl under film to proof for about an hour. It should double in size.
After this, knead the dough on the table, sprinkling it with a little flour. Roll out the dough into a layer about half a centimeter thick.
Place it on a baking sheet lined with parchment, cover with cling film and leave it for half an hour. During this time, the dough should increase slightly in size. Additionally, you can cover the dough with a towel.
Bake the pita bread at 200 degrees until golden brown, about 7-10 minutes. After baking, you can lightly grease it with butter or vegetable oil. This will make it even softer and tastier. Bon appetit!

Recipe video

From this video you will learn how to quickly and easily prepare delicious Georgian lavash from a minimum of ingredients. Enjoy watching!

Uzbek lavash recipe

Cooking time: 1 hour 50 min. - 2 hours.
Number of servings: 2-3.
Calories: 148 kcal.
Kitchen appliances and accessories: Bowl; foil; rolling pin; culinary brush; potholders; baking tray; form for baking.

Ingredients

Step-by-step preparation

Pour a glass of warm water into a bowl.
Add a teaspoon of dry yeast, salt and sugar. Mix.
Add 2 cups of pre-sifted flour and gradually knead into a fairly thick dough.
Cover the dough with a slightly damp kitchen towel and leave it for an hour and a half in a warm place to ferment.
After that, put it on a table sprinkled with flour. Roll it out into a flat cake. Transfer it to a baking dish lined with foil and sprinkled with flour.
Distribute the cake evenly throughout the pan. Press the middle a little with a bowl so that the dough is thinner in the middle.
We also prick the middle with a fork. Leave the cake for about 20 minutes so that it rises a little more. After that, grease the top with sunflower oil.
Cover the pan with foil. Bake at 200 degrees for 23-25 minutes.
Transfer the flatbread to a plate, cut into portions and serve. Bon appetit!

Recipe video

From this video you will learn how to make delicious Uzbek lavash at home, as well as all the stages of its preparation.

https://youtu.be/votYy0JiH9g

Now you know everything about how to cook and what can be made from ready-made pita bread. I hope you will find my recipes useful and will cook according to them. I would also be grateful if you share your options for preparing and using these delicious flatbreads in the comments. Thank you for your attention and bon appetit!

Lavash is unleavened dough that is baked in a frying pan and tastes like white bread. It is used to make puff pastries, rolls, shawarma and even Napoleon cake. Or you can simply prepare delicious pita bread with cheese and mushrooms or use it as bread. If such a dish is a curiosity for you and you have no idea how to prepare it at home, we will reveal for you all the secrets of real Armenian lavash.

How to cook pita bread - basic cooking principles

Thin lavash (Armenian) is baked in a very thin layer and looks like paper. It is prepared using unleavened dough without yeast or raising agents.
Lavash is also baked in the form of flatbreads, but its recipe includes yeast and any fermented milk products. In the traditional version, such lavash is prepared in a tandoor (a type of fire oven), but modern kitchen utensils are successfully used instead.
The key to delicious lavash is excellent flour. It must be of the highest quality and double sifted. It is pre-mixed with water (kefir) and salt.
Unleavened dough is always left for 20 minutes after kneading to make it more elastic. The yeast dough is kept for about an hour in a warm place so that its volume increases.
The consistency of unleavened dough should be very dense. Since the bread is baked in a thin layer, it needs to be rolled out, and this is only possible if the dough is stiff. And yeast dough is made softer and more porous so that the yeast can rise.

How to cook Armenian lavash

This pita bread requires three simple ingredients that you always have on hand.

List of ingredients:

Flour - 400 g.
Salt - 2/3 tsp.
Water (whey) - 225 g.

In addition, you need to prepare a mixer with spiral-shaped attachments.

Cooking steps:

Boil water, dissolve salt in it and let it cool slightly (maximum 5 minutes).
Take a deep bowl, pour pre-sifted flour into it and make a small funnel in it.
Now pour hot water into the dough and use a mixer to knead the dough. Kneading time: 5-7 minutes. Then put the mixer aside and knead the dough with your hands for another 2 minutes.
Form a ball of dough and wrap it in cling film. After 20 minutes, the gluten will swell and the dough will become soft.
Next, divide the dough into 8 equal parts and roll each of them into a thin layer.
Heat a frying pan and fry the tortillas on both sides.
Place the pita bread on a wet kitchen towel and cover it on top to prevent it from drying out and breaking.

How to cook Georgian lavash

This lavash differs from the Armenian one in the porous structure of the crumb, light saltiness and delicate aroma of yeast.

Grocery list:

Flour - 0.3 kg.
Water - 0.2 l.
Yeast (dry) - 1 tsp.
Salt and sugar - 1 tsp each.

How to cook:

Combine the sifted flour and dry ingredients and mix.
Make a hole in the flour and pour warm water into it (the temperature should not be higher than 45⁰C).
Knead a soft and not too sticky dough, leave it for 1 hour in a warm place.
Form the dough into small balls.
Using your hands, form each bun into a flat cake.
Place the flatbreads on a greased baking sheet and use your finger to make a depression in the middle of each piece.
Preheat the oven and place a baking sheet there. Bake the lavash until cooked at a temperature of 220⁰C.
Remove the pita bread from the oven and cover with a towel until cool. This will prevent a thick crust from forming.

Lavash can be an excellent alternative to bread, and its shelf life can be up to 6 days. Bon appetit!

Lavash or, as it is also called, “oriental bread” is present in many oriental dishes. Lavash recipes were quickly adopted by fast food, as it was quick and easy to prepare, with readily available and inexpensive ingredients.

With its help, everyone’s favorite shawarma, Mexican burritos, and various filled rolls are prepared. It can also be served as an excellent addition to first and second courses, kebabs and salads.

It’s quite easy to master making lavash at home, and there are simply an incredible number of recipes that use lavash.

Homemade lavash recipes

Making lavash at home includes several baking options, depending on the purpose for which you will use it. The main types of lavash: Armenian (thin, no more than 2-4 mm) and Georgian (lush, 2-4 cm).

Thin Armenian lavash

You can bake this pita bread on a baking sheet or in the oven, but it is best to use a frying pan with a non-stick coating - it turns out simpler, easier and faster.

We will need:

Wheat flour (3 cups);
Hot water (1 glass);
Salt (0.5 teaspoon).

Preparation:

Mix hot water with salt.
Pour the flour into a heap on the table, make a funnel in the middle and gradually pour in water.
Knead the dough until smooth, so that it sticks to your hands.
Cover with a damp towel or napkin and let sit for about half an hour.
Lightly grease the frying pan with vegetable oil and heat over medium heat.
Pinch off pieces from the dough (the size of a chicken egg), roll each into a thin flat cake.
Place the flatbread in the pan and fry until dark bubbles and spots appear on the surface.
Then turn the pita bread over to the other side and fry for another 30 seconds.
Place the finished cake on a dry wooden board and lightly sprinkle with cold water.
We bake the next pita bread in the same way. We stack them on top of each other, like pancakes.

Lavash turns out to be very thin and elastic, so you can use them to make filled rolls or shawarma.

Homemade lavash with kefir

Such pita breads are denser in consistency and more fluffy than those made with water.

We will need:

Kefir (1 glass);
Wheat flour (2.5 cups);
Salt (1/2 teaspoon);
Vegetable oil (1 tbsp);
Soda (1/2 teaspoon).

Preparation:

Pour kefir (room temperature) into a deep bowl.
Add soda, salt and vegetable oil to it.
Add the pre-sifted flour little by little to the remaining ingredients and knead the dough.
The dough should be firm, then cover it with a towel and let rest for 30 minutes.
Knead the risen dough thoroughly. Cut into small pieces.
From each piece we roll out a cake no more than 1 mm thick.
Heat the frying pan (without adding oil) over medium heat.
Bake the pita bread on each side for 10-15 seconds.

Kefir-based pita bread is good for stuffing with fillings and then baking in the oven.

Homemade lavash with yeast (Georgian)

This version of lavash is more like a fluffy loaf of bread and therefore is served as an addition to various dishes.

We will need:

Dry yeast (1 heaped tablespoon;
Wheat flour (600 grams);
Warm water (350 ml);
Salt (1 teaspoon);
Vegetable oil (3 tablespoons);
Sugar (1 teaspoon).

Preparation:

Dissolve the yeast in warm water. Add salt and sugar to them.
Add sifted flour little by little and knead the dough.
Cover the dough with cling film or a towel and place in a warm place.
After about 40 minutes the dough will rise.
With your hands soaked in vegetable oil, knead the dough for another 5-7 minutes. And again put it in a warm place for 20 minutes.
Grease the baking tray well with vegetable oil. Take the dough, roll it thoroughly on all sides in oil and form a bun, gently pressing the dough down.
Then lightly flatten the dough, giving it the shape of pita bread. We form the sides.
Let the dough rest for a few minutes.
Then we wet the surface of the pita bread with water and put it in the oven, preheated to 200 degrees.
The lavash is baked until golden brown for about half an hour.

The lavash turns out tender, with a crispy crust and an airy crumb.

When preparing pita bread, be sure to let the dough rest, then it will roll out well and be elastic.
To fry pita bread evenly in a frying pan, press the dough into the frying pan with a wooden spatula so that it does not swell.
The filling for lavash can be: meat, mushrooms, Korean carrots, cottage cheese with garlic, vegetables with cheese, lightly salted fish, caviar, etc. Perhaps you also have your own version of preparing the filling for pita bread.
Lavash rolls can be served either cold or toasted in the oven. Thin lavash can be used to make layer pies and snack cakes.

Lavash is an excellent option for picnics and snacks, for a holiday table and a quick breakfast or dinner.

Fragrant and appetizing Armenian lavash is a bread with a very long shelf life. When dry, it does not deteriorate within a year. At the same time, at any time it is enough to simply moisten it with water and it will restore its original taste and elasticity.

Lavash is a national landmark of Armenia

In Armenia, when inviting someone to the table, they say “come eat bread.” Lavash has been an integral part of the Armenian feast for the third millennium. It is indispensable in many national cuisine recipes. Hot khorovats (shish kebab) meat removed from the fire is wrapped in pita bread so that the bread cakes absorb the meat juices and the aroma of the fire. Lavash is served with khash, covering the plate with it so that the broth does not cool down. Fresh herbs and cheese are wrapped in soft flatbreads. This dietary roll – durum – is the most popular breakfast and aperitif in Armenia.

Lavash is baked in special ovens dug in the ground and coated with clay - tonirs. The oldest woman in the family is trusted to knead the dough. Nearby, on a special low table, the daughter-in-law should roll out the flatbread. Then, to finally stretch the dough, toss it in your hands several times in a circular motion. Next, the raw pita bread is handed over to the mother-in-law, who sits at the tonir. She quickly stretches the dough onto a special pad. Then, bending down into the thoroughly heated tonir, the woman sticks lavash to its walls. After just 30 seconds, the browned bread is pulled out using a long iron hook. Usually, several dozen pita breads are baked at once, stacked and stored in a dry room for several months. It is noteworthy that at each stage of preparation, Armenian lavash is marked with a cross.

Armenian bread flatbreads on our table

Today, lavash is known far beyond the borders of Armenia. It is often used to prepare rolls, pizza rolls and shawarma, which have become very popular recently, and replace pancakes and thin dough. Chips are made from pita bread. These bread cakes are ideal for dietary and baby food, and are suitable for a Lenten menu.

That is why it is worth preparing Armenian lavash at home, on your own. This requires only three very simple ingredients. No yeast. The dough is kneaded very quickly and then baked in a frying pan in just 1 minute.

Ingredients

flour 160 g
boiling water 75 ml
salt 1 tsp.

Recipe for making Armenian lavash at home

For lavash, it is best to use premium and first grade flour mixed in equal proportions. However, you can only use one type of flour. First, the starter is prepared. For it you need to mix 3 tbsp. l. flour and 2 tbsp. l. boiling water
Stir and leave in a warm place until small bubbles appear.
Then add the leaven to the sifted flour and salt.
Knead the dough with your hands or a mixer, adding boiling water one spoon at a time.
You should get a dense, elastic, elastic dough. You need to knead for 15–20 minutes so that the gluten of the flour is well activated. Leave the dough for 30 minutes to rest.
Then place it on a floured table.
Divide into 7-8 parts.
Roll out each part into a thin round cake with a diameter of 20 cm. If you have the appropriate skills, you can stretch the dough to the desired thickness by tossing it on your hands.
Shake off any remaining flour. Roll out all the cakes and only then proceed to the next step.
Heat a dry, thick-bottomed frying pan over medium heat. Place the tortilla on it and wait 30 seconds. The pita bread will begin to bubble and puff up.
Then turn the tortilla over and brown the other side.
Hot pita bread dries quickly in the air. To keep it soft, each cake should be generously sprinkled with water and covered with a damp towel.
Cooled Armenian lavash can be packed in a plastic bag and stored at room temperature for 3-4 days or in the refrigerator for 3-4 weeks. To prevent the bread cakes from becoming moldy in the package, you need to make several holes for ventilation.