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

Prepare the necessary products.

Sift the flour. Leave a little flour for mixing.

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

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

Pour in vegetable oil.

Knead the dough with your hands.

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

Then punch down the dough and put it in a warm place again for 30-40 minutes.

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

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

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

The rosy and delicious lavash is ready.

Delicious experiments to you!

And Bon Appetit!

The taste of golden-brown lavash is appreciated in many parts of the world. A ruddy fluffy flatbread replaces bread. It is served with meat, vegetables, and eaten as an independent dish. The hot flatbread is especially tasty when served hot. Restaurants of Georgian and Caucasian cuisine have made this bread the calling card of their establishments. As they say, as many hands as there are so many recipes. Every baker and cook brings his own twist to the preparation of lavash, but today we will try to understand the basics of the recipe.

Preparing lavash, at first glance, is not at all difficult. For this, traditionally only flour, water and salt are used. Do not confuse thick, soft Georgian flatbread with thin Armenian lavash. Georgian bread has several names and varieties. “Puri” is a fluffy round flatbread. “Madauri” is a round-shaped bread with an elongated pointed end.

Bread is baked in large clay ovens called tone, which are more like wells. A fire is lit below, which heats up the walls of the round oven. Raw cakes are molded onto hot clay. They bake quickly. There is an art to sticking a raw cake to the vertical hot wall of the oven, and then removing the baked bread without dropping it. Due to the high, uniform temperature, the bread bakes quickly without having time to dry out. Place the finished cakes under a clean cloth to keep them soft.

Homemade Georgian lavash

In a modern kitchen, it is impossible to follow all the rules for preparing Georgian bread, but in the oven or bread maker it will turn out no less tasty and aromatic.

Several recipes for making pita bread at home:

Lavash from bread machine dough

Required Products:

• 0.5 kg of wheat flour;
• half a glass of kefir;
• glass of water;
• 1 tsp salt without top and the same amount of pomegranate juice.

Preparation:

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

1. To knead, pour kefir into a container, add flour, and add all ingredients.
2. We start the “dough” mode and wait for the readiness signal.
3. We remove the resulting mass from the bowl, divide it into three equal parts and roll them into balls.
4. Let the dough rest for 20-30 minutes under a damp towel.
5. Then roll each bun into a rounded layer 2-3 cm thick.
6. Place the pieces on the sheet and let them stand for another fifteen minutes. Despite the fact that the composition does not include yeast, the dough becomes fluffy.
7. Fry the tortillas in a very hot oven for 15 minutes.

Cooking pita bread in the oven

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

• Premium wheat flour – 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 preparing Georgian lavash:

1. In water heated to 36C, dilute the yeast until completely dissolved, add sugar to the water and leave the solution until bubbles appear. You need to take a little water, half the norm. A lush foam cap should appear above the water.
2. Sift the flour through a fine sieve so that it is saturated with air.
3. Pour salt into it (salt cannot be added to yeast, it will not rise!).
4. Combine flour and yeast, adding the remaining water.
5. Knead the soft dough until it comes off easily from your hands.
6. Add vegetable oil and knead the dough again.
7. We form a lump out of it and cover it with cellophane film.
8. Place the container in a warm place so that the dough rises well. After 1 hour it will approximately double in volume.
9. Divide the mass in half and roll out two thick cakes. They should be placed on a greased sheet or baking sheet and left to proof for 20-25 minutes.
10. While the cakes are rising, heat the oven to 200 degrees. Place the dough in it for half an hour.
11. Remove the browned pita bread from the oven and cover with a napkin to soften it.

Yeast-free lavash in the oven

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

Required Products:

• Medium fat kefir - half a glass;
• Premium quality wheat flour – 230g;
• Soda and salt - 0.5 tsp each.

Let's start cooking:

1. Sift the flour until it becomes airy. This flour will make the dough fluffy.
2. Mix flour with salt and soda, pour in kefir. First you need to mix with a spoon, and then start kneading the dough with your hands. To prevent it from sticking to your fingers, grease your hands with sunflower oil or moisten them with water.
3. When the dough becomes plastic and homogeneous, cover it with cling film. Soda combined with lactic acid gives activity similar to yeast, making the mass fluffy and soft.
4. While the dough is rising, heat the oven to 230 C.
5. Sprinkle the pie board or table with flour and place our dough on the surface. It will be more sticky than yeast, so don’t skimp on flour.
6. Using a long rolling pin, roll out a flat cake with a diameter of 25 cm and a thickness of 2-3 cm.
7. You need to make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during the baking process.
8. Grease a baking sheet with vegetable oil and place the flatbread on it.
9. Let the dough stand at room temperature for a few minutes and place in a hot oven.
10. 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 frying pan.

There is no need 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 flatbread for 7-10 minutes over very low heat on both sides. Homemade bread is delicious with onions, feta cheese, and fresh sour cream.

Cornmeal baked goods

Mchadi - Georgian flatbread made from corn flour. You can prepare the dish in your kitchen without any difficulty. This is a surprisingly simple and delicious dough. Wheat flour is not used at all. Prepare bread as follows.

Ingredients:

• 4 cups cornmeal;
• 2 glasses of water, salt.

Let's start cooking:

1. Knead the dough from the listed products. It will turn out viscous and soft. It is not baked in the oven, but fried in a frying pan in vegetable oil.
2. You need to moisten your hands with water, divide the mass of dough into small portions, roll them into balls and flatten them a little. You can make blanks in the form of sausages.
3. Pour some oil into a heated frying pan and place the flatbreads on it.
4. Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will please your household.

You can diversify the recipe for unleavened dough by adding flavoring additions - crushed garlic, chopped herbs or allspice.

An ancient recipe for making flatbreads in tone

In ancient times, people did not know yeast, but the bread turned out no worse than modern bread. No chicken eggs were added to it. The time-tested ancient recipe included water, flour and salt. The starter was old dough, which was saved from previous baking and specially fermented. Bakers mixed it into a new batch, as a result of which the dough bubbled, rose, and the cakes became fluffy. But still, the main role in the taste of bread according to the ancient recipe was played by the baking method in hot clay ovens.

Cooking Georgian madauri bread

Soft airy madauri is traditionally served with goat cheese. This delicious pastry can be prepared at home. Madauri has a special shape. One side is thick and round, the other has a sharp thin end.

Product set:

Step-by-step preparation of the dish:

1. You need to dissolve the yeast in 1/3 of the water. The water should be warm.
2. Add flour and salt to the yeast and knead the dough. Place the container in a warm place and cover the top with a towel to allow the dough to “breathe.” Let it rise for 20 minutes.
3. While the dough is rising, prepare the baking sheets - coat their bottoms with vegetable oil.
4. Let the oven heat up. By the time the cakes are baked, the temperature should be as high as possible.
5. Sprinkle cornmeal on the surface on which you will roll out the tortillas.
6. Divide the dough into parts, turning each of them into a layer 2-3 cm thick in the form described above.
7. Before baking, brush the flatbreads with beaten egg and olive oil.
8. Madauri is baked for 15-20 minutes in the oven.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from Georgian, khachapuri is curd bread, rather cheese. But in each locality it is prepared differently. Marl flatbreads are round, sprinkled with cheese on top. Adjarian - have an elongated, in-depth shape with an egg in the recess. Somewhere they add vegetables and herbs to khachapuri.

But the classic recipe is flatbread with Imeretian cheese. The butter dough is kneaded with kefir or matsoni.

Let's consider the method of preparing Adjarian khachapuri. They have an unusual boat shape. The top is left open. After cooking, release 1 egg into the cavity and place the baking sheet in the oven for 1-2 minutes so that the white hardens. The yolk should be runny, like soft-boiled eggs. Pieces of pie are dipped into it.

For preparation you will need:

• 450 g of soft pickled cheese - Imeretian, Suluguni, Adyghe;
• 250 g sour cream or matsoni;
• 2.5 cups wheat flour;
• 60 g cow butter;
• Salt and soda - a pinch each.

Cooking method:

1. Add small pieces of butter, soda, salt, sour cream (or matsoni) to the flour and knead into a soft dough. To make it plastic and homogeneous, you need to knead it for at least a quarter of an hour.
2. Then put the dough in the refrigerator for 30 minutes.
3. Crumble the cheese with your hands or a masher. Add an egg and chopped herbs to it. If the cheese is lightly salted, you can add salt to the filling.
4. Remove the finished dough from the refrigerator and divide into 8 parts.
5. Roll out 8 flatbreads and place the filling on top of each one.
6. Pull out the edges of the cake so that it looks like a boat.
7. You can roll the opposite edges into rolls towards each other, not completely.
8. Bake in a preheated oven for 20-25 minutes.
9. You can put butter or egg in hot boats.

Shotis puri with spices

Bread flatbreads with seasoning have an exquisite, unique taste. You can try making this wonderful bread yourself.

Prepare products:

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

Preparation progress:

1. Place a dough of water, yeast and 4 tablespoons of flour.
2. Finely chop the onion, mix it with salt, butter and hot milk.
3. Combine the resulting mixture with the dough and add flour to it gradually. The dough should be elastic, but not tough.
4. Divide the dough into small balls, roll each one thinly and bake on a sheet in a hot oven for 10 minutes.

The finished cakes should be covered with a cloth to allow them to sweat a little.

A savory appetizer made from thin Georgian lavash

For snacks, thinner lavash cakes are baked or purchased. They are filled with fillings of vegetables, meat, and cheese. Let's try to prepare one recipe.

Ingredients:

• 1 pita bread;
• 1-2 tomatoes;
• Bell pepper;
• One fresh and one pickled cucumber each;
• Greenery;
• Ham, smoked chicken breast;
• Sausage cheese;
• Mayonnaise.

Preparation:

1. Finely chop all ingredients and season with mayonnaise.
2. Place the filling on the pita bread and roll it up.
3. Brush the top of each tube with beaten egg and place in the oven for 20 minutes.

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

Georgian lavash is an excellent dish for the everyday menu. Be sure to treat yourself and your loved ones to one of the recipes we offer.

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Delicious, tempting, melt-in-your-mouth shawarma, you just want to cook it at home. But not every follower of this snack knows how to make pita bread for shawarma. In fact, there is nothing complicated; all manipulations are carried out at home using available components. Today we will present you recipes for cheese, mustard, Armenian, tomato, yeast, yeast-free and other variations of lavash. Try it and enjoy!

Lavash for shawarma: “classic”

• yeast - 7 gr.
• flour - 720 gr.
• granulated sugar, salt - 8 g each.
• water - 240 ml.
• vegetable oil - 50 ml.

We will first describe how the base (dough) is prepared, and below we will indicate exactly how to bake pita bread.

1. So, combine warm filtered water with granulated sugar and salt, add yeast.

2. Sift the flour into a container, pour in the previously prepared water mixture and oil, and stir at the same time.

3. When the mass is thick and homogeneous and does not stick to your hands, it must be covered with a cotton towel and left to “simmer” for a third of an hour. Then you can start baking.

Lavash for shawarma without yeast

• flour - 720 gr.
• water (can be replaced with whey) - 240 ml.
• salt - 8 gr.

1. If water is used, it must be preheated to 35 degrees. Bring the whey to room temperature.

2. Mix the liquid with salt, add the flour sifted several times in small portions. Stir.

3. The final dough should not tear, because it will need to be stretched a lot before baking. Kneading is carried out until an elastic base is obtained.

4. It’s easy to prepare a flatbread without yeast, just like making pita bread for shawarma according to the classic scheme. After kneading, let the workpiece stand at home for about half an hour.

Lavash with yeast

• flour (sifted) - 480 gr.
• yeast - 7 gr.
• whey - 230 ml.

1. Combine the yeast with flour, add a pinch of salt. Warm up the whey in advance and pour it into the bulk ingredients.

2. Knead, then divide the entire volume into balls with a diameter of about 6 cm. Place separately from each other, cover with a towel and set aside for 45 minutes.

Cheese pita bread for shawarma

• hard cheese (grate) - 90 gr.
• flour - 240 gr.
• granulated sugar - 15 gr.
• butter - 60 gr.
• water - 130 ml.
• yeast - 9-10 gr.
• salt - 7 gr.

1. First, combine the heated water according to the recipe with granulated sugar and yeast. Add salt, cheese shavings, sifted flour 2-3 times. Melt the butter and add it here.

2. Mix the ingredients until smooth, then divide into several equal parts. It is better to distribute it immediately into balls 5 cm in diameter.

3. Time it for 10-15 minutes. Then knead again, start rolling out the flatbreads and further baking (we will describe the technology below).

Armenian lavash with vodka

• eggs - 1 pc.
• flour - 950 gr.
• sunflower oil - 50 ml.
• salt - 10 gr.
• water - 300-320 ml.
• vodka - 25 ml.

This recipe is suitable for those who do not know how to make real Armenian lavash for shawarma. In professional bakeries and at home, it is traditionally baked from dough with vodka.

1. Mix oil and salt, pour this mixture into water. Place the saucepan on the stove and bring to the first bubbles.

2. Separately, sift the flour mixture several times, make a well in the mixture and break the egg into it. Pour in vodka, stir until smooth without lumps.

3. Now slowly pour the mixture from the saucepan into the flour base. Stir at the same time. When the mixture has partially cooled, knead with your hands.

4. Roll into a ball, wrap in film and time for 1.5 hours. During this period, the dough must be kneaded once.

5. When the specified time comes to an end, divide the entire volume into balls the size of a chicken egg. Roll out and get ready to bake.

Lavash with tomato juice

• yeast - 8 gr.
• flour - 450 gr.
• tomato juice - 200 ml.
• spices - to taste

1. If the juice is not salted, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add flour in small portions.

2. Knead the contents, leave in a warm place for half an hour. Then knead in flour and divide into several pieces the size of a tennis ball. Cover, time for another quarter of an hour and roll out.

Mustard pita bread for shawarma

• mustard - 30 gr.
• flour - 250 gr.
• vegetable oil - 50 ml.
• water - 240 ml.
• salt, dried herbs - at your discretion

Since making pita bread for shawarma is quite easy, follow the simple instructions at home.

1. Dissolve mustard, a pinch of salt and oil in water. Place the homogeneous mass on the fire and wait for it to boil. When bubbles first appear, pour the liquid into the bowl of flour.

2. Mix the ingredients thoroughly and wait for it to cool. After this, feel free to roll out the dough as thin as possible. As a result, you will end up with a flatbread that just needs to be baked.

Technology for baking pita bread for shawarma

1. Divide the finished dough into portions. Roll out the dough into thin flat cakes. During this manipulation, do not forget to generously sprinkle the dough with flour. The thickness of the cake should be about 2 mm.

3. Be sure to spray the finished pita bread with water from a spray bottle or cover it with damp gauze. This way the cakes will remain soft. Once the pita bread has cooled, transfer it to a bag to prevent it from drying out.

After studying all the recipes and familiarizing yourself with baking technology, it is not difficult to understand how to make pita bread. This flatbread is ideal for shawarma and preparing other rolls at home.

Hello, dear readers! Did you know that lavash, pasties and other bread products in Armenia and other Asian countries are kneaded without yeast, and even in hot water? In Russian cuisine, this type of dough is rather an exception - a curiosity.

Essentially, lavash is a choux-free yeast-free dough, spread in a very thin layer. It is baked in a frying pan or baking tray. From thin lavash you can make layer cake, Napoleon cake, shawarma, lavash with cottage cheese and herbs.

But how to make pita bread at home? And will it work? For you - yes. Because now you will learn the secrets of its successful preparation.

Making your own lavash

Classic Armenian thin lavash consists of three ingredients:

• Flour;
• Salt;
• Water.

Step-by-step recipe for making it:

1. We heat the water to 60-70 °C. Pour it into a glass.
2. Take half a teaspoon of salt and dissolve it in hot water, which is not at all difficult to do.
3. Prepare a wide enamel bowl, pour three cups of flour into it.
4. Make a hole in the middle of the flour mound, pour hot salted water into it, and quickly knead the dough with a fork or whisk. In the latter case, most of the dough will end up inside the whisk, but that's okay. The dough is not stiff and not too sticky.
5. The dough must be kneaded directly in the bowl. This will take no more than 10 minutes. If the dough continues to stick to your hands, you can add a little flour. It is necessary to take into account that the dough should not be steep.
6. If you bake pita bread in a frying pan, then the dough can be divided into 10-12 parts.
7. Generously sprinkle flour on the table. Let's take out a rolling pin. Place the first lump of dough on the flour.
8. Before you start rolling, the rolling pin must be dusted with flour so that the dough does not stick.
9. Roll out the dough to 1 mm thickness. This is the maximum (important point!) thickness of the Armenian thin bread. All blanks are rolled out in advance. You can stack them on top of each other without fear, they will not stick together. They do not contain yeast, and so much flour is used for rolling that it completely covers the surface of the pita bread like white powder on the face of a French fashionista of the 18th century.
10. The frying pan, preferably cast iron, is placed on gas. Without adding any fat or oil, the pita bread is fried on both sides. One loaf of bread will take no more than 1-1.5 minutes (depending on the intensity of the burner).

How to properly prepare delicious pita bread is only part of the secret; the other half of the trick is how to make it pliable.

To prevent the flatbreads from remaining brittle, after removing them from the pan, they must be immediately covered with a lid. This is how they should cool down.

Hot flatbreads are brittle, but when cooled under a lid they become elastic. If they are needed for preparing envelopes, pies, rolls later, then they must be placed in plastic bags.

What is the secret of thin dough

Among my friends there are many girls from Central Asia. Their cooking skills will never cease to amaze. The thinnest dough I could roll out without ruining it was at least 4mm thick.

If you cook dumplings yourself, then you understand what I'm talking about. Rolling out dough mixed in cold water into a thin, even layer is quite problematic. And my girlfriends rolled out a whole “tablecloth” from a 100-gram piece of dough.

It turned out that the dough in hot water has greater density and elasticity. Use it!

By the way, thin unleavened lavash has a special feature - a long shelf life (of course, at normal air humidity). In a plastic bag it retains its elasticity for a long time. While buying ready-made pita bread in the store, I noticed that the texture of the bag was very similar to those used for freezing food. So lavash can also be stored in the freezer, it will not lose its qualities.

And here is a video - a thin flatbread with your own hands:

Let me take my leave with this. The ideas for a healthy, low-calorie diet are endless. Subscribe to blog updates. I will try to make your fasting and diet joyful and varied in terms of nutrition. Share the article with your friends on a social network. See you soon!

Mini Tips for Losing Weight

Reduce your portions by a third - that's what will help you lose weight! Short and to the point :)

Add more or stop? When this question arises, it’s definitely time to stop eating. This is the body giving you a signal that you will be full soon, otherwise you would not doubt it.

If you tend to overeat in the evenings, then take a warm shower before dinner. 5-7 minutes, and you already have a completely different mood and attitude towards food. Try it - it works.

No matter how delicious the food is, you will eat it many more times. This is not the last meal of your life! Remind yourself of this when you feel like you can’t stop and are frantically swallowing piece after piece.

Our environment influences us - that's a fact! Avoid conversations like “I lost weight and couldn’t”, “but we’ll still remain fat”, “there must be a lot of good people.” Well, even if there are “a lot” of them, what do you have to do with it?

You will need:

Lavash for shawarma is a very thin unleavened flatbread, which in the East is prepared in a tandoor, but we will use a simple frying pan or oven. The flour must be sifted. The dough can be made with or without yeast. In the first case, it needs to stand for at least an hour, in the second - 20-30 minutes. After such a “rest”, the gluten will swell well, and the mass will become more pliable when rolled out.

The consistency of yeast dough should be airy and soft, while yeast-free dough should be stiff but elastic; knead it until the stickiness disappears.

Finished products are stored in plastic bags for about 4 days.

Choose the lavash recipe at your discretion, but you already know how to prepare shawarma at home.

Yeast

To prepare, take:

• Whey (can be replaced with water) 250 g
• Flour 500 g
• Dry yeast 8 g

Mix flour and yeast, add a pinch of salt, pour in preheated liquid and knead thoroughly.

Divide the mass into several parts. Each of them needs to be rolled into a ball with a diameter of 5 cm, placed in a clean bowl, covered and left to rise for 40 minutes.

Yeast-free

There is no yeast in the original recipe, but this option requires certain skills. Required:

• Warm water or whey 1 glass
• Flour 3 cups
• Salt ½ teaspoon

Heat the water so that it is warm, add salt and gradually add flour, while mixing everything with your hands.
The consistency should be thick and plastic. To prevent the dough from tearing when rolling, you should achieve maximum elasticity at this stage.

Leave the resulting mixture to sit for 20 minutes.

Simple

You can make lavash at home using a recipe that contains sunflower oil, which gives additional elasticity. The following products are needed:

• Flour 3 tbsp.
• Oil 2 tbsp. l
• Water 1 tbsp.
• Yeast 5 g
• Salt 1/2 tsp
• Sugar 1/2 tsp

Heat the water, add sugar and yeast to it. Slowly pour this mixture and butter into the flour and knead until you obtain a soft dough that does not stick to your hands. Then leave everything to brew for 20 minutes in a warm place under a towel.

Armenian

Armenian thin lavash is very easy to wrap and cook without yeast.

• Flour 4 tbsp.
• Water 330 ml
• Grows. oil 2 tbsp. l.
• Egg 1 pc.
• Vodka 1 tbsp. l.
• Salt 1 tsp.

Bring water with salt and oil to a boil.

Beat the egg into the sifted flour, add vodka, and mix. Next, add hot water little by little, stirring all the time. Knead with your hands until the mixture comes off your hands well. Place in a bag and leave for at least an hour. During this period, you need to take it out once and knead it.
Once the dough has rested, divide it into egg-sized portions and roll it out thinly.

Jewish

Prepared from a simple set of products:

• Flour 3 tbsp.
• Water 1 tbsp.
• Salt 1/2 tsp.

If you are afraid that you won’t be able to roll it out thinly, you can add 2 tablespoons of vegetable oil.

Mix flour and salt with hot water and let stand for a while.

Cheesy

Let's not limit ourselves to classic recipes, because there are many variations of lavash. Try making delicious, tender flatbreads based on hard cheese.

• Flour 1 tbsp.
• Water 1/2 tbsp.
• Yeast 10 g
• Grated cheese 80 g
• Butter 50 g
• Salt 1/2 tsp.
• Sugar 1 tsp.

Dissolve yeast in warm water with sugar and salt. Add soft or melted butter, cheese, flour, knead the dough and let it rise. Then divide into parts, cover with a towel and leave for 10 minutes.
On a table sprinkled with flour, roll out into a layer no more than 2-3 mm thick.

Pita breads turn out very cheesy; they can be used not only for shawarma, but also for rolls, burritos, or as an independent dish.

Tomato

Another unusual version of pita bread made with tomato juice and spices.

• Flour 0.5 kg
• Tomato juice 1 tbsp.
• Yeast 10 g
• Salt
• Any spices

Salt the juice, add spices (black and red pepper, dry herbs, etc. as desired). Add dry yeast, stir until dissolved. Then give flour, knead and place in a warm place to rise.

Punch down, divide into balls and leave for another 10 minutes. Roll out as thin as possible.