The most delicious recipe for the subtle Armenian lava. Lavash at home in a frying pan: Cooking recipe

16.10.2019

Lavash is an integral part eastern disheswhich quickly adopted and popularized fast food. After all, it is preparing very simple and very easily, and ingredients for its manufacture are available to everyone.

It became an indispensable part of Shawarma, Burito, as well as an addition to salads and kebabs.

Recipes Lavasha

There are several options for cooking a pita, depending on the goals for which you need it. There are two types of Lavash: Thin Armenian and more magnificent - Georgian.

Armenian Lavash

Despite the fact that such a footash can be baked in the oven, it is best to prepare in a frying pan with a non-stick coating.

Ingredients:
Three glasses wheat flour, a glass of hot water, the floor of a teaspoon of salt.

Cooking:

Divide salt in water.
Flour should be poured a slide on the table and, by making in the middle of a deepening, pour intoveraged the water.
Now it is time to let the dough before homogeneity.
Half an hour let's stand under a wet towel.
At this time, it is necessary to slightly lubricate the frying pan with vegetable oil and warm up on fire.
From the test you should tear off the pieces of the size of a chicken egg and roll out in the pellets.
Put the pellets in the pan before the appearance of spots and bubbles.
Then turn and fry for another half an hour.
Finished cakes need to be cut on a dry wooden board and spray water.
Then they can be folded with a pile, like pancakes.

Lavash in kefir.

More dense and lush pita.

Ingredients:
A glass of kefir, two and a half glass of flour, on a teaspoon salt, tablespoon vegetable oil, Paul teaspoon soda.

Cooking:

Kefir should pour into a bowl.
Add salt there, soda and oil.
Sambee flour, gradually adding there, and then knead the dough.
The resulting dough cover with a towel and give to stand half an hour.
After that, champion and cut into small pieces.
Roll the pieces in the pellets are not thicker than a millimeter.
Frying pan without oil heat on medium heat.
Lavash on each side bake for fifteen seconds.

Such pita are good for stuffing a variety of fillings and subsequent baking in the oven.

Georgian Lavash

This pitaash looks more like a loaf and is served as a supplement to dishes.

Ingredients:
Art. A spoon of dry yeast, six hundred grams of flour, three hundred fifty milliliters of water, a teaspoon of salt, three tbsp. Spoons of vegetable oil, sugar teaspoon.

Cooking:

To dissolved in water, the yeast should be added sugar and salt.
Smeak flour and knead the dough.
To cover it with a towel and put in a warm place for forty minutes.
Mix your hands in the oil and knead the dough seven minutes, relent again in a warm place for twenty minutes.
It is necessary to lubricate the baking sheet with vegetable oil. Dough pull out in oil and shape a bun.
Slide, giving a bun with the shape of a lavash, form sides.
Give a couple of minutes to relax.
To moisten the surface of the pawwash with water and send to the furnace, heated to two hundred degrees.
Bake lavash half an hour.

Lavash will be delicious, gentle and lush.

Understatell, give the test to settle - it will be elastic and will well roll out.
In order for the dough to do not swear and evenly knocked up, press it to the pan with a wooden spatula.
In the quality of the side dish, you can use meat, vegetables, rice, greens, fish, caviar, and so on.
Lavash rolls can be served in any form. Also from the pita can be made puff pastries and cakes.

Video lessons

Lavash Armenian (See photo) is an original product of the people of Armenia. The name "Lavash" means "good food", which indicates its useful qualities for the body.

The story of Lavash Armenian states that the very first tortillas were made of cereal grains, which were crushed, and then mixed with water. In the Caucasus, such ingredients include such ingredients in the Caucasus: the top grade flour, water and break (the remains of the old dough from the previously manufactured pita). The dough is rolled into a very thin layer, and after it is put on a special shape and put in the oven baked. No salt, eggs, yeast and spices are not allowed. But progress does not stand still, and today you can find a lot of preparation recipes armenian lava, whose dough is added various ingredients (eggs, sugar, yeast, butter).

Initially, Lavash was used only as bread. Now you can cook a lot of delicious dishes, which are distinguished by flavoring and aromatic qualities.

Structure

The composition of the Armenian lava includes a lot of substances beneficial substances:

proteins fats carbohydrates;
vitamins B, D, E and PR;
cellulose;
minerals (potassium, sodium, calcium, magnesium, iron, phosphorus).

Lavash calorieness is quite high, so do not abuse them not to harm health.

According to the current GOST, Lavash Armenian must comply with the following technical requirements:

Useful properties and contraindications

Beneficial features Lavash Armenian has a beneficial effect on the body, strengthening health and improving well-being.

Since it contains a lot of beneficial substances, it is consumed for:

normalization of the work of the internal organs;
increasing the immune system;
strengthening the nail plate, hair;
improve digestion.

Also Lavash can be used to people who hold diet nutrition. But when weighing only that Lavash, which was made without yeast, need to eat. Specialists advise use this product only twice a week.

In addition, Lavash Reframe is an optimal product on the glycemic index, and it can be used to people suffering from diabetes. But before you eat it, it is better to seek advice to the doctor.

The only contraindication to the use of Lavash (on yeast) is its high calorieness, so not to gain extra kilograms, you need to eat it in moderation.

What can be prepared?

You can make a lot of diverse delicious dishes with the present pita armored. Mostly in the recipes, Lavash are studied by various meat, fish and vegetable products. Lavash is also used instead of bread.

The traditional Armenian lava turn the fillings from both meat (chicken, ham, sausages) and fish (salmon, crab sticks, canned food.

Lavash as a snack is perfectly combined with vegetables (potatoes, cucumber, carrots in Korean), as well as with dairy products (melted cheese, cottage cheese). Lavash can be soldered with eggs, mushrooms, greens, sorrel.

In addition, this flour product You can fry in a pan, bake in the oven, bake on the grill, and also cook in a slow cooker.

To make the Armenian lavash sweet, his surface is smeared natural honey Or add apples, peaches. For the manufacture of acidic lavas, you can use or plums, or dogil, or cherries, then it will not be light yellow, but red.

Lavash dough is well suited for cooking pizza, shawarma, shaver, rolls, pies, lasagna, chips.

How to make Lavash Armenian at home?

Make Lavash Armenian at home is quite simple. The main thing - step by step to follow the recipe, and then everything will turn out.

Lavash Armenian	Cooking method
Without yeast	To cook the pita at home, you need to take a container covered with enamel, pour three glasses of water there, two tablespoons of refined oil, pour one teaspoon of cook salt and boil. Then in a separate container, pour about eight hundred grams of flour, drive one egg, pour two teaspoons of vodka and mix. Next, gradually pour hot oil fluid into flour and knead it. Ready dough Put in the package and remove into the refrigerator for one hour. After sharing the dough on equal parts and roll in a thin layer. Pellet put on a preheated frying pan and fry from two sides. The finished product must be sprinkled with water, cover with a towel and give cool.
Thick in the oven	To bake lavash, you need to take a container, pour out five glasses of flour, one teaspoon of salt and about eighty grams of yeast. The dough is well to knead and postpone for one hour. Then divide it to five identical parts and roll in a thick layer . The surface of the pellet is smeared with a mixture of one chicken egg, one teaspoon of sugar sand and tablespoon of olive oil. Lavash put in the form for baking and put in the oven for about seven minutes.
Thin on pan	To make the pita at home, it is necessary to pour into a container covered with enamel, two hundred grams of water and boil. Then pour there about five hundred grams of flour, one teaspoon of yeast, salt, sugar sand and pour two teaspoons of sunflower oil. The dough is well kneaded and removed in about one hour. Next, divide the dough on equal parts and roll out into a thin cake. Lavash put on a preheated frying pan and bake on both sides.

The video is attached to how to cook Lavash Armenian.

Store the finished paws better in the refrigerator, putting it in the bag and tightly knit. Shelf life finished product It is five days. In addition, Armenian Lavash can be frozen by placing it in the freezer. The shelf life of such a product is six months. To defrost Lavash, you need to shift it into the refrigerator for one hour.

The taste of ruddy lavas is appreciated in many corners of the world. Rosy magnificent pellet replaces bread. It is served to meat, vegetables, eat like independent dish. Especially delicious tortilla "With heat from the heat" hot. Restaurants of Georgian, Caucasian cuisine made this bread business card of their institution. As they say, how many hands, so many recipes. Each baker and the cook makes their notes in the cooking of the pita, but today we will try to comprehend the prescription.

Prepare Lavash, at first glance, it is not difficult. For this, only flour, water and salt are traditionally used. Do not confuse a thick soft Georgian pellet with a thin Armenian leg. Georgian bread has several titles and varieties. "Puri" is a magnificent round pellet. Madauri - round-shaped bread with an elongated pointed end.

Bread bakes in large clay beans tone, which are more like wells. At the bottom, the fire is divorced, which heats the walls of the circular furnace. Raw cakes are pushed on a hot clay. They baked quickly. This is a whole art - stick crude pellet To the vertical red furnace wall, and then remove the baked bread without dropping it down. Due to the high uniform temperature, the bread quickly protects, do not have time to dry. Finished pellets are folded under clean fabric so that they are soft.

Georgian Lavash at home

In conditions modern kitchen It is impossible to comply with all the rules for the preparation of Georgian bread, but also in the oven or bread maker, it is no less tasty and fragrant.

Several domestic cooking recipes at home:

Lavash from a dough from bread maker

Required products:

0.5 kg of wheat flour;
halfcan kefir;
glass of water;
1h.l. Salt without top and as much pomegranate juice.

Cooking:

Bake a cake in an electrical device is impossible, but it will help us cook the dough for bread.

To mix in the container, we pour kefir, fall asleep flour, add all the components.
Run the "dough" mode and wait for the readiness signal.
The resulting mass is removed from the bowl, we divide into three equal parts and rolling from them balls.
We give the test to relax 20-30 minutes under a wet towel.
Then, each roller rolling in a circular shape with a thickness of 2-3 cm.
Put the blanks on the sheet and let it stand for another fifteen minutes. Despite the fact that the composition does not include yeast, the dough becomes lush.
Farm pellets in a strongly preheated oven for 15 minutes.

Cooking pita in the oven

With the task, any hostess can cope with, which at least occasionally puts yeast dough. Homebaked bread Replace the store batons, and your households will not want other baking. For the kneading test, the following list of products will be required:

Wheat flour of the highest grade - 0.5 kg;
Pure drinking water - half of the glass;
Bakery yeast - 25 g;
Sugar and salt - 1 tsp;
Deodorized vegetable oil - 3 tbsp.

Step-by-step instruction of the preparation of the Georgian Lavash:

In the water heated to 36c, we drag the yeast to complete dissolution, add sugar to water and leave the solution until bubbles appear. Water should be taken a little half the norm. Must appear above the water lush foam hat.
Flour sifted through the fine sieve so that she would be powered by air.
Pour salt into it (salt can not be added to yeast, they will not rise!).
We connect the flour and yeast by adding the remaining water.
Mix soft dough As long as it is easy to lag behind the hands.
We pour lean oil and wash the dough once again.
We form a lump from it and cover the cellophane film.
We put the container into a warm place so that the dough has risen well. After 1 hour, it will increase in the amount of about twice.
We divide the mass in half and roll over two thick pellets. They must be put on a lubricated sheet with oil or barbell and leave for a barn for 20-25 minutes.
While the tortillas rise, heating the oven up to 200 degrees. We put the dough for half an hour.
Harried lavash remove from the furnace and cover the napkin so that it dens.

Break-free lavash in the oven

The initial composition of Puri did not contain yeast. The pomp and the lift of the test was reached in the baking process in Tona. Since it is impossible to create such conditions, it accounts for a draw of the test to attach special additives. Let's try to do without yeast in the baking of the pellets. We replace them with another "dough lift" - a combination of kefir and drinking soda.

Believe me, when complying with all the subtleties of the recipe, there will be no less lush bread.

Required products:

Middle fat kefir - Fullack;
Wheat flour of top quality - 230g;
Soda and salt - 0.5 ppm

We start cooking:

Flour sifting so that it becomes air. Of this flour, the dough will turn out lush.
Flour must be mixed with salt and soda, pour kefir there. First interfere with a spoon, and then take to mix your dough with your hands. So that it does not stick to the fingers, lubricate your hands with oil sunflower or moisten with water.
When the dough becomes plastic and uniform, cover it with a food film. Soda in compound with lactic acid gives activity similar to yeast, making a lot of lush and soft.
While the dough is suitable, heating the oven to 230 C.
Sprinkle a pie board or a table with flour and lay out our dough on the surface. It will be more adhered than yeast, so do not spare flour.
Roll over the long rolling pinch with a diameter of 25 cm and 2-3 cm thick.
From above, it is necessary to make punctures with a toothpick or fork, so that in the process of baking the dough does not swear with bubbles.
Bastard lubricate lean Oil And lay a pellet on it.
Give the test to stand at room temperature A few minutes, and send to the hot oven.
Fry the pita 5-7 minutes on each side.

If you do not have an oven, Georgian bread can be failed on a thick cast-iron frying pan.

It is not necessary to lubricate it with her so that there are no gary on the cake and in the air. Flagly split and reduce the fire. Pellet roam 7-10 minutes on very slow heat on both sides. Homemade bread is delicious with bow, cheese, fresh sour cream.

Corn flour

Muci - Georgian pellets from corn flour. You can prepare a dish in your kitchen without any difficulty. It is amazing simple and delicious dough. Wheat flour is not used at all. Prepare bread as follows.

Ingredients:

4 cups of corn flour;
2 glasses of water, salt.

We start cooking:

To knead the dough from the products listed. It gets viscous and soft. It does not bake in the oven, but fry in a frying pan in a lean oil.
Hands should be moistened with water, partition a lot of dough on small portions, roll balls from them and flatten them a bit. You can make blanks in the form of sausages.
Pour a little oil on a heated frying pan, and lay cakes on it.
Fry them on both sides until golden color.

Served in red wine, salad or cheese. This delicious crisp bread will appeal to households.

Diversify the recipe fresh dough You can add taste add-ons - crushed garlic, chopped with greens or fragrant pepper.

Ancient Cooking Cooking Recipe in Tone

In ancient times, people did not know yeast, but bread was not worse than modern. Not added to it chicken eggs. An ancient recipe turned on the water, flour and salt. The old dough served as the old dough, which retained from the previous baking, and specially broke. The bakers mixed it into a new kneading, as a result of which the dough was bubbled, rose, and the pellets acquired a pomp. But nevertheless, the main role in the taste of bread ancient recipe He played a method of baking in the hot clay front of Tone.

Cooking Georgian Bread Madauri

Soft air Madauri traditionally served to goat cheese. This delicious docket can be cooked at home. Madauri has a special form. One side of her thickened and round, the other has a sharp thin end.

Set of products:

Step-by-step cooking:

In 1 \\ 3 water, you need to dissolve yeast. Water should be warm.
Pour flour and salt into yeast and knead the dough. Put the capacity in the warm place and cover the towel on top to the dough "breathing". Let it rise 20 minutes.
While the dough is suitable, prepare the baking sheets - wake them with the bottom with vegetable oil.
Let the oven hees. By the time of the baking of the pellets, its temperature should be as high as possible.
Corn flour Sprinkle the surface on which you will roll up the loopholes.
Dough, divide into parts, each of which turn into a 2-3 cm thick in the form in the form of which it was written above.
Pellets in front of baking lubricate the whipped egg with the addition olive oil.
Madauri bakes 15-20 minutes in the oven.

How to cook Georgian khachapuri

Classic recipe says for himself. Translated from Georgian Khachapuri - cottage cheese bread, rather cheerful. But in each locacy he is preparing differently. Mergel pellets are round, sprinkled with cheese. Adjari - have an elongated in-depth shape with an egg in the recess. Somewhere added in Khachapuri vegetables, greens.

But classic recipe - These are tortillas with Imereti cheese. Dough We knew on kefir or mazoni.

Consider the method of cooking Ajara Khachapuri. They have an unusual shape of a boat. The top is left open. After cooking in the recess, we produce 1 egg and put a baking sheet for 1-2 minutes in the oven so that the protein hardened. The yolk must be liquid as in the eggs schiek. Poppy pieces make pieces.

For cooking you will need:

450 g of soft brine cheese - Imereti, Suluguni, Adygei;
250 g of sour cream or mazoni;
2.5 cup of wheat flour;
60 g of cow oil;
Salt and soda - by pinch.

Cooking method:

Small pieces butter, soda, salt, sour cream (or mazony) add to the flour and knead the soft dough. So that it was plastic and homogeneous, there is no less than a quarter to knead it.
Then put the dough into the refrigerator for 30 minutes.
Cheese to crumble hands or pushes. Add egg, crushed greenery to it. If the cheese is weakly salted, you can save the stuffing.
Ready to get the dough from the refrigerator, divided into 8 parts.
Roll over 8 pisels, decompose the filling over each of them.
Pull the edges of the pellet so that it becomes like a boat.
You can turn the opposite edges to roll the rolls to each other not to the end.
Bake in a warm oven for 20-25 minutes.
In hot boats, you can put butter or egg.

Shotis Puri with a grade

Bread cakes with grades have an exquisite unique taste. You can try to prepare this wonderful bread yourself.

Prepare products:

Express - Yeast - 20 g;
Half a cup of water and milk;
40 g onions;
75 g of sunflower oil;
A pinch of salt;
0.5 kg of flour.

Preparation course:

Put the water from water, yeast and 4 spoons of flour.
Cut fine onions, mix it with salt, butter and hot milk.
Connect the resulting mixture with the jar and add flour to it gradually. The dough must be elastic, but not cool.
We divide the dough into small balls, each thinly roll over and bake on a sheet in a hot oven for 10 minutes.

Finished cakes need to be covered with a cloth so that they are shot a bit.

Piquant snack from thin Georgian lava

For snacks bake or buy more subtle pellets of the pita. They wrap the fillings from vegetables, meat, cheese. Let's try to prepare one recipe.

Ingredients:

1 pita;
1-2 tomatoes;
Bell pepper;
One fresh and pickled cucumber;
Greens;
Ham, smoked chicken breast;
Sausage cheese;
Mayonnaise.

Cooking:

All ingredients are finely cut and refuel mayonnaise.
Share the filling on the pita and wrap the tube.
From above, each tube must be smeared with a whipped egg and put in the oven for 20 minutes.

Step by step recipe for the preparation of a real Georgian lava you will find in the following video:

Georgian Lavash - excellent dish For everyday menu. Be sure to treat yourself and our loved ones one of the recipes we offer.

In contact with

Today I have for you, Armenian Lavash and His detailed recipe Cooking at home. For a very long time I wanted to cook it, but it seemed to me that it was insanely difficult, so I didn't reach him. But in fact, everything turned out to be much easier. From this number of products, 14 round pellets are obtained.

Fresh cake from wheat flour is an excellent alternative to familiar bread. Such cakes are popular not only in the Caucasus, since we also loved them for universality. After all, Lavash can be used not only as bread, but also to cook out of it fast snacks and rolls. And if you start listed how much is invented simple recipes From him, so everyone will not remember. Particularly popular festive dishes With him, so that it is possible for someone, this recipe will become a real wand - the penetration.

Therefore, I want to show you, the recipe for the subtle Armenian lava in the pan. Traditionally, it bakes in a special furnace, but since this recipe is adapted for all owners, cook these pellets, I will be in a pan. A sent this Recipetor Elena, who has such a baking often on the table.

Ingredients:

Wheat flour - 350 g + 50 g for rolling
Hot water - 200 ml.
Vegetable oil - 2 tbsp
Salt - 0.5 ch. L

Quantity: 14 pcs.

How to cook pitas at home in a frying pan

To make restlessly domestic Lavash, I immediately prepare all required products. I put the water on fire, as we need it hot. And I sifted the flour through the sieve. Then I add salt in flour and mix.

Next, I pour 2 tbsp. Last oil, preferably refined and shovel mixed.

Latest Villuyu hot water And continuing to stir, knead the dough. Water should be very hot, but not boiling.

In order for the dough to become elastic, it must be kneading about 10 minutes. Do not additionally add flour in the process of kneading, since the specified number is enough. Mixing the dough, it must be stretched and wrapped, then it is full of air and in the end, it turns out right. After time, it will not stick to the hands, will be elastic and it will be easy to work with it.

After that, wrapping it into the food film and give a break for 30 minutes. Its weight is about 540 grams.

Next, we divide the rested dough on equal pieces. I got 14 pieces of 40 grams each.

Then every piece I roll into the ball, pressing a little with my hand, lay out onto the board and cover the napkin.

And at this time, the working surface at which I will roll the pita, slightly sprinkle with flour. Then one piece I start to roll the dough. It should be very thin than thinner, the better. For this, you have to make a little effort. For a more aesthetic species, you can cut the knife to the rolled dough, making a beautiful circle from it. To make it easier to do it, you can use the plate of the desired diameter as a template. Since the pita is preparing quickly, it is better that several round blanks are rolled out in advance. And so that they do not dreamed, sprinkle them with a very small amount of flour, which is sharpening before hot.

Meanwhile, I put the frying pan on fire so that it will warm up well. I don't need to pour in it in it, because we will be His oven on a dry frying pan. When she was heated, we reduce the fire to the middle and lay out the prepared workpiece from the test on it. Its bakes without adding oil, about 30 seconds on each side. But this is not the entire recipe of the Armenian Lavash. Now it is important that the resulting pellets do not become dry. To do this, in a spray gun, I pick up drinking water and splashing it every cake immediately after frying, and on both sides, and then cover with a kitchen towel.

Hot Armenian Lavash fold a pile on the board, and from above covering a kitchen towel. As you can see, they turned out porous, thin and layered, which means that we did everything right. I can safely say that the taste turned out much more tastier than expected. Fried Lavash The pan is better than selling in stores. After all, it happens, sometimes you can buy it, and he crumbs or vice versa of some kind of rubber, so make it yourself, in my opinion, the perfect solution. It is perfect for the formation of various snacks, shawarma and many other things. And some of him eaten instead of bread and not in vain, because he is so tasty, but to prepare for a long time. Store it, best in disposable polyethylene bags, so as not to swell. Try and you do it, I hope you like. Bon Appetit!

Which of us will refuse fine and fragrant armenian hub? Lavash has long acquired its popularity among many people.
These delicious pellets You can use both the dish independently, as well as serve it instead of bread, do delicious rolls, shawarma, casserole and even sweet pasting.
And although in any store you can find a large range of various pita, it can be prepared at home. Armenian subtle lavash baked according to this recipe is delicious, soft and fragrant.
Such Lavash will like to prepare young mothers whose children love Shawarma. Vegetable Salad, fried pieces Chicken or pork, tomato sauce or mayonnaise - and now your baby enjoys delicious dish No harm for your health.
Lavash perfectly goes to kebabs and grilled meat. Thin cakes, pieces of golden meat, fresh greens, onions, tomatoes and red peppers - such a picnic will become a masterpiece of culinary art.

Taste Info Bread and Pellet

Ingredients

500 grams of flour;
1 cup of water;
2 tbsp. olive oil;
2 tsp dry yeast;
1 tsp. Sahara;
1 tsp. Salt.

How to cook a subtle Armenian lava

Pour a glass into a big bowl warm water, Put sugar and yeast.

Add salt, vegetable oil and flour into the dough.

Thoroughly take the dough with your hands and leave for 15-20 minutes.

After the dough increases a little in size, divide it by 14-16 parts.

Each part roll into a thin (up to 2 mm) layer.

Fry the Armenian Lavash on a dry frying pan on each side about 15 seconds.

Advice:
1. So that Lavash remains soft, cover it with a wet towel. After the cakes are cooled, put them in a plastic bag.
2. To speed up the cooking process (especially if you make several servings at once), fry the pellets at once on two frying pan.
3. If you need a big pita for making a roll or casserole, you can prepare it in the oven.
4. Dry yeast can be replaced with fresh. For this recipe, 20 grams of living yeast will be required.
5. So that Armenian Lavash turns out more gentle, put in the dough instead of a creamy vegetable oil.

On a note.