Today we will prepare Armenian lavash. Many are accustomed to the fact that normal lavash can be prepared only in the Caucasus and only exclusively by representatives. In principle, this statement is not far from the truth, but at the same time it is not 100% true; there is a pleasant exception. Of course, the most delicious lavash is prepared in the tandoor, but you can also experiment at home, so this article will talk about how to prepare an Armenian lavash recipe at home.

It's probably time to explain why I chose this topic today. The fact is that Armenian lavash is generally a universal thing. This is not only a type of homemade bread, it also has another purpose. It can serve as bread, spoon and napkin at the same time. Isn't it convenient? In addition, lavash is great as a forming base for many delicious dishes. This includes homemade shawarma, lavash rolls, meat pie, cheese pie, achma, strudel, and much more. Well, if so, then let's try to cook it ourselves.

Theoretically, lavash is a variant of yeast-free dough, this is its main benefit. The most striking example is thin Armenian homemade lavash. However, not all housewives know how to make good dough. It's not scary. If you don’t get carried away and use only high-quality yeast, the result will be very good. Therefore, I will include this component in the ingredients, but of course you can do without it.

Making thin Armenian homemade lavash

Let's start. First, heat a little water in the kettle and pour it into a deep bowl. Pour yeast and salt into it and stir thoroughly until they are completely dissolved in warm water. The next stage will be. It must first be removed from the refrigerator so that it becomes softer. We also put it in a bowl and stir everything thoroughly again.

Now let's start adding flour to the water. It's not as simple as it seems. It is best to add it to the water gradually, in handfuls. Throw in a handful, stir, throw in again and stir again. In this simple way we will ensure that the dough is uniform, without lumps.

As soon as the last handful has gone into the dough and you are sure that kneading is finished, you need to sprinkle with water and cover with a piece of plastic, for example a regular bag of sufficient size. We remove the bowl with the dough to the side so that it sits properly. It will take approximately 50 – 60 minutes.

Now you need to remove the dough from the bowl and knead it on a flat table sprinkled with flour so that it does not stick. I also recommend using your hands periodically. Then the dough will definitely not stick to them. You don’t need to knead the dough for thin Armenian lavash for long, just until it becomes absolutely uniform. Divide the entire lump of dough into several parts. I usually get 6 - 7, but it doesn’t matter. The main thing is that each piece turns into a ball approximately 5 - 6 cm in diameter.

Let's put the frying pan on the fire to warm up, and while this happens, take out the bowl. Now the most important business begins. Each ball needs to be placed on a very flat surface so that the resulting “pancake” is very thin. The pita bread should be almost transparent at this stage. In short, the thinner the better.

Lightly grease the heated frying pan with sunflower oil and quickly place the rolled out “pancake” of the future thin Armenian lavash on it. Be careful, the dough will start to bubble a lot. We don’t pay attention to small bubbles, but slam the large ones on top with a spoon generously sprinkled with flour. Don't overdo it!

We hold the pita bread just a little, literally 25-30 seconds, until its surface turns white. We quickly turn the pita bread over to the other side and hold it again for 25 - 30 seconds, and then quickly shake out the pita bread and put in a new one. All this needs to be done very quickly, otherwise the thin Armenian homemade lavash will simply burn.

So we have come to the end of preparing lavash according to the Armenian recipe. Each fresh thin Armenian lavash must be sprinkled with water on each side and covered with polyethylene. This must be done so that it does not dry out. Real pita bread should be soft and not break when twisted. Only then will it be possible to prepare other dishes from it. That's all, now you know how to make thin Armenian homemade lavash. Bon appetit!

Ingredients

• flour – 0.5 kg;
• water – 1 regular glass;
• fresh yeast - 2 tsp;
• butter – 50 g;
• salt – 0.5 tsp.

Lavash is a wonderful alternative to bread. Moreover, a variety of dishes can be prepared from the popular oriental flatbreads. Armenian lavash is especially actively used, on the basis of which hundreds of dishes can be prepared. But thick flatbreads are no less tasty. But true connoisseurs of oriental bread do not always manage to purchase truly tasty and fresh lavash. So, why not cook it?

Lavash at home - general principles of preparation

Thin lavash (Armenian) is a canvas resembling paper. Most often it is made from unleavened dough. Lavash in the form of flatbreads is prepared using yeast or fermented milk products. Ideally, they are cooked in a tandoor, but now even Eastern bakers are increasingly turning to modern technology to facilitate the process.

The basis of any pita bread is flour, which must be sifted, mixed with liquid and salt. The yeast dough is kept warm for at least an hour. But if the rise is weak, then the time can be increased. Unleavened dough needs to rest for at least 20 minutes so that the gluten swells, the mass becomes more elastic, easier to roll out and does not shrink.

The amount of flour in the recipes is approximate and may vary slightly depending on the moisture content of the product. You just need to know that the dough for unleavened pita bread should be as stiff as possible; it is kneaded until the lump stops taking in flour. The consistency of the yeast dough should be softer and airier so that the yeast can rise.

Recipe for thin Armenian lavash at home

To prepare ordinary pita bread at home, you only need three ingredients, and they can be found in every home. This pita bread can be stored in a bag for up to four days, so you can always fry the flatbread in advance. The quantity of products is designed for 7 round pita breads, 25-28 cm in diameter. The frying pan should be no smaller.

Ingredients

300 grams of flour;

170 grams of water;

½ teaspoon salt.

You will also need a mixer with attachments for thick dough (usually in the form of spirals).

Preparation

1. Boil water, dissolve the salt and let it cool for literally 5 minutes, no more.

2. At this time, sift the flour, pour it into a deep bowl, and make a well.

3. Pour in hot water, take a mixer and start kneading the dough. It will immediately seem like there is too much flour and the lumps will be dry, but this is not the case. Knead for about 5 minutes, everything will come together and you will end up with a thick, but not very beautiful dough. At the end, you will need to put it on the table and knead it with your hands.

4. Form a bun, cover with film and let sit for half an hour. During this time, the gluten will swell and the dough will become elastic, smooth and pliable.

5. Divide our bun into 7 equal parts. Roll each into a thin flat cake.

6. Heat the frying pan and fry the pita bread on both sides. It is very important to choose the right temperature here. If it is high, the pita bread will burn and acquire unsightly scorch marks. If the fire is low, the pita bread will dry out and crumble.

7. Place the finished pita bread on a moistened towel, also cover and sandwich each flatbread. Otherwise they will dry out quickly and crumble.

Homemade Georgian lavash recipe

Georgian flatbread differs from Armenian lavash in its splendor, softness, and pleasant salty taste. The recipe is not much more complicated than the previous one. To prepare this lavash at home, dry yeast is used, but you can also use fresh yeast.

Ingredients

300 grams of flour;

1 teaspoon of yeast;

1 teaspoon salt;

1 teaspoon sugar;

200 grams of water.

Preparation

1. Sift the flour and mix with all the other dry ingredients, make a well in the center of the pile.

2. Heat the water until warm. Its temperature should be about 45 degrees.

3. Pour into flour and knead elastic dough. Knead until it stops sticking to your hands and the walls of the dish.

4. Cover the bowl with the dough with a towel and leave for an hour. The mass should come up and increase in volume well.

5. Take the dough out of the cup and stretch the circle with your hands. No rolling pin is used. Place the resulting pita bread on a greased baking sheet and make a hole in the center with your finger. It should be large enough, as the cake will rise during baking.

6. Place the pita bread in the oven and bake until done at 220 degrees. Then take it out, cover it with a clean towel and let it lie under it. If you don't do this, the crust will become tough.

Thin lavash at home - recipe with yeast

Another version of the lavash recipe at home, but with yeast and butter. It is baked in a frying pan; we also make small flat cakes according to the diameter of the vessel.

Ingredients

200 grams of water;

7 grams of yeast;

50 grams of butter;

400 grams of flour;

1 tsp. salt.

Preparation

1. Heat the water, dissolve the salt and yeast, pour in a glass of flour and let stand for 10 minutes.

2. Melt the butter and cool. You can use margarine, but full fat, with a little water. Pour into the dough. Stir.

3. Pour in the remaining flour and knead the dough. Cover with a napkin and leave warm for half an hour.

4. Divide the dough into 7 balls, cover and let stand for another 10 minutes. This is necessary to make it easier to roll out the pita bread.

5. Roll out the cakes, they should be as thin as possible.

6. Bake the flatbreads in a dry frying pan on both sides.

7. Place on the table and immediately cover with a towel. Place the pita breads on top of each other and let them cool like that.

8. Then remove the towel and put it in a bag. But if you plan to use the baked goods right away, then you don’t need to do this; we use the pita breads fresh, before they dry out.

Another option for thin pita bread at home is a recipe made with kefir

If you fry a piece of this dough in a dry frying pan, you will get an analogue of Armenian lavash. And if you fry it in butter or vegetable oil, you will get a very tasty, rosy and aromatic flatbread. Here is a universal recipe for lavash at home.

Ingredients

A glass of kefir;

1 tsp. soda;

1 tsp. salt;

Spoon of butter.

Preparation

1. Pour kefir into a bowl, add soda and mix well. The mass will foam and the quenching process will begin. Add salt, oil and stir until completely dissolved.

2. Add the sifted flour and knead the stiff dough. It should turn out rough, a little dry, and not stick to your hands or dishes. This is how it should be, it will lie down and become more elastic.

3. Cover the dough with cling film and leave for half an hour.

4. Divide into 5-6 parts, roll into balls and cover again so that they do not dry out.

5. Take one at a time and roll it into thin cakes with a rolling pin.

6. Fry on both sides in a dry frying pan or in oil.

7. If pita breads were prepared using a dry method, then after baking they should be immediately covered with a towel. Dry cakes should be covered with damp wipes or gauze to make them elastic.

Thin pita bread at home - recipe for the oven

Lavash baked in a frying pan is tasty and aromatic, but there are times when you need a larger flatbread. For example, for a snack roll or multi-layer shawarma. Or there is simply no suitable frying pan. In this case, you can make thin pita bread in the oven; the recipe is simple, but this method has several features.

Ingredients

150 grams of water;

350 grams of flour;

3 tablespoons of oil;

1 teaspoon salt.

Preparation

1. Sift the flour and divide it into two parts.

2. Dissolve salt in water, add butter and combine with half the flour. Stir until the mass is homogeneous. Add the remaining flour, knead the elastic dough. Remove for 30 minutes.

3. Divide the dough into arbitrary pieces. The size depends on the dimensions of the baking sheet.

4. Take one piece and roll it out. It is not necessary to make the pita bread round. You can roll out an oval and even make a square by cutting off the curved sides.

5. Place the pita bread on a baking sheet and bake. The oven temperature should be about 180 degrees. Keep the pita bread for 2-3 minutes.

6. As soon as the cake starts to brown, we take it out and rinse it with water. This can be simply done under the tap.

7. We stack the wet pita breads, cover them with a towel and let them lie for half an hour. Then you can store them in a bag, where they will become even softer and more pliable.

Uzbek lavash at home - recipe under the lid

A special feature of Uzbek lavash is the method of baking under a lid, which allows you to obtain a moist, non-crumbly crumb. Prepared with the addition of yeast in the oven. The baked goods turn out fluffy, airy, an excellent replacement for traditional bread. Amount of ingredients for one medium-sized flatbread.

Ingredients

80 grams of water;

80 grams of milk;

2 tablespoons of oil;

1 tsp. dry yeast;

250 grams of flour.

You will also need a frying pan with a lid in which we will bake Uzbek lavash.

Preparation

1. Mix all the dry ingredients, do not forget to sift the flour.

2. Heat water with milk, add flour mixture, knead the dough. At the end, pour in the oil. Form a lump and place in a greased bowl. Cover with a napkin and keep for an hour in a warm room.

3. Take out the dough and form a flat cake with your hands so that the middle is thinner than the edges. They should be in the form of a thickened roller.

4. Place a piece of foil on the bottom of the pan, then our flatbread. We make punctures in the center with a fork. Cover the mold with a towel and let the workpiece stand for another half hour.

5. Mix the egg with a fork and grease the flatbread. This must be done carefully so that it does not fall down. Sprinkle with sesame seeds.

6. Close the pan with a lid and place the cake in the oven. Bake at 200 degrees for approximately 15 minutes. If the pita bread is not fried well, then at the end you can keep the pan without a lid, but not for long. Just a minute is enough.

When kneading thin pita bread, you can use whey instead of water. The dough will turn out tastier and more tender.

Lavash tastes better if the dough is salty. Therefore, you can add a little more salt than indicated in the recipe.

Thick pita breads in the form of flatbreads will taste better if you brush the surface with water and sprinkle with sesame seeds before placing them in the oven. Similarly, you can use any seeds, nuts, the taste and aroma will only benefit from this.

Don't have a large frying pan for frying pita bread? You can also use a small one, placing the cake on the sides of the dish. But in this case the middle will brown a little more.

Thick pita bread will be especially aromatic and tasty if immediately after baking it is greased with a piece of butter or ghee. The same technique can be used if the product has dried out in the oven.

When baking thick pita breads, it is not necessary to use only wheat flour. If you want to add variety or make the flatbread healthier, you can add rye flour (no more than 40%, since it does not contain gluten), a little ground oatmeal or bran. By the way, you can sprinkle bran on pita bread, like sesame seeds.

Lavash dishes

How to cook thin Armenian lavash at home. Exquisite taste according to a special step-by-step recipe with photo and video instructions. Bon appetit!

30 min

210 kcal

5/5 (2)

What you need to know before cooking

Kitchen appliances:

• spacious frying pan with non-stick coating with a diameter of 23 to 26 cm;
• several spacious bowls with a capacity from 200 to 950 ml;
• wooden spatula;
• sieve;
• sharp knife;
• cutting board;

• medium or large grater;
• metal whisk;
• measuring utensils or kitchen scales;
• cotton and linen towels;
• oven mitts;
• blender and food processor.

The basis:

Filling:

• 2 boiled eggs;
• 7 g ground black pepper;

• 25 g of greens (onion, dill, parsley).

Additionally:

• 50 g of creamy margarine or lard.

Cooking sequence

Preparation:

1. Pour the flour into a sieve and sift thoroughly several times.
2. We boil the water, then let it cool to room temperature and bring it to a boil again.
3. Melt the creamy margarine for frying in a water bath or in the microwave.
4. Chop the boiled eggs using a knife or a special attachment in a food processor.
5. Finely chop the greens with a knife or grind in a blender.

At this stage, you can use your imagination and come up with additional components to enhance the aroma of pita bread and give it a more appetizing appearance. For example, I highly recommend adding your favorite spices - in my case, curry, rosemary or thyme. However, if you are not sure what flavor a particular seasoning will give to a dish, it is better not to add it.

Dough:

1. Pour salt into hot water and stir the liquid until the grains are completely dissolved.
   
   
2. Make a well in the flour and pour about half of the salted water into it.
   
   
3. Mix the mixture with a whisk or spoon, or you can use a food processor.
   
   
4. After this, add water, stir the mixture a little and transfer it to the kitchen table.
   
   
5. Then pour sunflower oil on top of the mass, continuing active kneading.
6. As soon as the dough stops sticking to your hands and surfaces, and has acquired a smooth and delicate consistency, stop kneading.
   
   
7. Wrap the dough in plastic wrap and let the dough sit in the refrigerator for about twenty minutes.
   
   

Preparation:

1. Place the frying pan over medium heat and grease it with lard or melted margarine.
2. Combine chopped boiled eggs with herbs in one deep bowl.
3. Add pepper and a little salt to taste, mix with a spoon.
4. Remove the chilled dough from the refrigerator and roll it into a thick “sausage”.
   
   
5. We divide it into 10-12 parts, from each piece we form a thin, round cake.
   
   
6. Transfer one flatbread to the frying pan, bake for about two to three minutes, then use a spatula to turn the pita bread over to the other side.
   
   
7. We do the same with the remaining tortillas.
8. Place the finished pita bread on a dish and, if desired, grease it with butter.
   
   
9. Then we wrap the prepared filling in it and place it back on the dish.
   
   

Important! Armenian lavash can be easily made in the microwave. To do this, place the prepared flatbread in a wide microwave-safe container and sprinkle it with filling. Bake the pita bread on the highest setting for about a minute or two, without turning it over or opening the oven door during the process.

Ready! Now you know exactly how to do Armenian lavash. Amazingly tasty products do not cool down for too long, so serve them immediately on one common dish so that your family can take them to their plate one at a time.
My aunt, who has a particularly wild culinary imagination, often sprinkles finished lavash products dried garlic, mixed with sour cream or full-fat kefir, and the dish is decorated with green onion feathers.
But keep in mind that if you have prepared pita bread, store it in a plastic bag, otherwise it will dry out and lose all its taste.

Attention to video

Watch the video on how to properly knead the dough and fry excellent lavash in Armenian style.

I prefer to eat lavash without filling with mayonnaise, full-fat sour cream or other suitable sauce. However, my husband cannot imagine an evening without shawarma made from homemade pita bread.
Below I would like to offer you more Several variants using Armenian lavash as a side dish or main dish.

• Serving lunch give up bread, which we usually serve with soups or borscht. It’s better to serve fresh, still hot lavash instead - it’s much lower in calories and is incredibly suitable for first courses.
• Season your products Caesar, chili or Tabasco sauce. Soy sauce also goes great with them.
• Come up with products original filling: This can be anything from sour plums and apples to minced meat.
• Lavash is great for cooking great sandwiches: Just bake them thicker and use them as bread. Thin pancakes also make excellent cakes and pies.
• Cut the cooled pita bread into thin and long strips to get amazingly tasty homemade noodles.

Having cooked delicious pita bread, you will definitely want to improve your skills in preparing the most famous dish of Armenian cuisine.
Try making the most tender, which is ideal for those who are trying to monitor the amount of calories they consume.
Besides, don’t pass by – my whole family simply adores this delicious product.
In addition, I can’t help but recommend a very interesting - Lavash Snack - and quite unusual for our housewives, famous primarily for the fact that it is impossible to distract any family member from it.
Finally I advise you to bake incredibly popular, once you try it, you will forget about all the other new lavash options for a long time.
There is no need to worry about the reliability of the recipes offered, since I myself use them all the time.

Good luck with your experiments in the kitchen and always have a good mood! Please write me a few lines about the above recipe - in case I made some inaccuracy. I also very much welcome constructive criticism and your advice on methods of kneading dough and baking Armenian lavash. Bon appetit everyone!

In our house, lavash is a big favorite. This is such a “lifesaver” - wrap a variety of fillings in it and any snack is ready. A lavash roll will decorate any holiday table. It is impossible to make large sheets of Armenian lavash at home; special equipment is required for this. But every housewife can bake in a frying pan.

There are many recipes for making lavash; I use yeast-free lavash. It’s not at all difficult to prepare it at home. To do this, pour flour into a deep bowl. Be sure to sift the flour. We take hot water and dilute salt in it.

Make a well in the flour and add water, gradually stirring the flour.

Then dump the dough from the bowl onto a cutting board or table and knead the dough.

Knead the dough for seven to ten minutes until it becomes elastic and smooth. While kneading the dough, we stretch it slightly along the board and, as it were, wrap air in it, which then produces a lot of bubbles in the finished pita bread when baking. Place the finished, well-kneaded dough in a plastic bag, you can wrap it in cling film or cover it with an inverted bowl. Leave it like this for half an hour so that the dough, as they say, rests. After this, the dough rolls out easily.

After half an hour, make a sausage out of the dough and divide it into equal pieces approximately the size of a chicken egg. Cover them with a towel to prevent them from airing.

Roll out the flatbread thinner to the size of your pan.

Bake in a well-heated frying pan for two minutes on each side without oil.

Do not overdry so that the pita bread turns out soft and does not break when folded. Place the finished Armenian lavash on a dish, be sure to lightly sprinkle with drinking water and cover with a clean towel. We bake the rest of the pita bread in the same way. For storage, we put the finished pita breads in a plastic bag, as they can dry out quickly. I usually make a big batch at once and then store them in the freezer.

Bon appetit!

Somehow it happened that these national Caucasian flatbreads are tightly woven into our gourmet history, and without them sometimes it’s like being without hands. They have a lot of applications in culinary matters, and therefore it would be a good idea to study the recipe with detailed photos on how to prepare Armenian lavash at home. In general, the culinary task set for today is very easy, because baking unleavened flatbreads requires a minimum of the simplest and most affordable ingredients.

The dough for Armenian lavash is made in the same way as the composition for thick Georgian lavash in the tandoor - with flour, salt and water.

But rolling out the flatbread and baking it is a real art. Traditional stretching of the dough is done by hand by throwing the dough from side to side in a circle and then stretching the thinnest layer on a special pillow.

In the video demonstrating how Armenian lavash is prepared and baked, such skill looks simply fantastic. Naturally, it will not be possible to repeat such an attraction at home with your own hands without skill and training, and there is simply nowhere to make such a huge pita bread at home, so we will limit ourselves to small thin flatbreads.

Armenian lavash without yeast in the oven

Ingredients

• — 450 g + -
• — 130 ml + -
• - 2 tbsp. + -
• - 1/2 tsp. + -

How to cook Armenian lavash in the oven

The classic recipe for thin Armenian lavash does not include yeast, soda, or fermented milk base, so we will adhere to the same principle at home, using only the necessary ingredients and original kneading technology. Only in this way will we be able to prepare the base for shawarma correctly. It is worth noting that pita bread turns out dry in the oven, so our cooking will have an additional step - softening the flatbread.

1. Sift the flour through a fine sieve, and cool the water for the recipe in the refrigerator, after which we pour the liquid into the basin and begin to gradually introduce the flour in portions, stirring the mixture with a wooden spatula.
2. As soon as the dough becomes very thick, take it out onto the table and knead by hand until elastic. Now cover the dough with film and leave for 20 minutes so that the gluten is released and the dough structure becomes soft and pliable.
3. After a third of an hour, sprinkle more flour on the table (from what is left) and knead the dough again, and then again wrap it in film for another 20 minutes.
4. After the specified time has passed, we make the final knead by again sprinkling the table with flour and dividing the dough into equal pieces the size of a tennis ball.
5. Roll out one piece to a very thin layer the size of a baking sheet, keep the rest of the dough balls under a napkin so as not to dry out.
6. Place the rolled out flatbread in the oven, preheated to 200°C for a few minutes. You need to make sure that the pita bread does not burn. And we determine its readiness by baking the convex parts of the cake.
7. Take the finished pita bread out of the oven, brush it with water on both sides and cover it with a towel to make it soft.

In this way we bake all the pita breads, moisten them and stack them. As soon as the cakes are no longer fragile, fold them and put them in a plastic bag, where they will finally take on a flexible and pliable structure.

Thin Armenian lavash: recipe in a frying pan

The resourcefulness of some culinary enthusiasts is sometimes amazing in its simplicity and effectiveness. Lacking a traditional oven, Armenian bakers often make lavash at home on thick-walled, large-diameter metal pipes, maintaining a hot fire inside a newly-minted cylindrical oven.

Alternatively, you can try this method at the dacha, but for now let’s practice making pita bread in ordinary homemade frying pans, using the original recipe for super elastic dough in boiling water.

Ingredients

• High-grade wheat flour – 650-700 g;
• Cool boiling water – 250 ml;
• Rock salt – ½ tsp;

How to bake Armenian lavash in a frying pan

1. Mix the sifted flour with salt and make a hole in the middle of the flour mound, into which we pour freshly boiled water.
2. Immediately vigorously mix the flour with water with a spoon, and as the dough becomes tight and cools slightly, we continue to knead the delicate and very plastic mass with our own hands.
3. The dough in boiling water is simply amazingly stretchy, and it can be rolled out even until it is transparent, but let’s not overdo it and stop at a layer 2 mm thick and with the diameter of the frying pan in which we plan to bake the flatbread.
4. Pita bread should be baked on both sides at medium temperature for literally 2 minutes on each side. We moisten the finished pita breads by sprinkling with water or covering with a damp towel.

It can take a long time to learn how to prepare Armenian lavash in the traditional way, but it’s easier and faster to master the methods of baking these flatbreads at home in an oven or frying pan, and enjoy fresh, aromatic bread at any time.