The recipe for pita bread at home is thick. Lavash at home - recipes: Armenian, Georgian, Uzbek

10.10.2020

Lavash in Asia is like a loaf of bread in the European part of Russia - a popular oriental food in the form of a thin or thick flatbread, which, while the lavash recipe contains only water, flour and salt. Most often, preference for this type of bread product is given by those who seek to avoid the use of yeast dough, but even more pita bread is used for cooking (this is homemade shawarma, these are different meat snacks with lavash, these are lavash pies, all kinds of rolls, and even lavash khachapuri with cheese).

Nowadays, you can buy pita bread in grocery stores and in bakery stalls, but many housewives would like to bake pita bread at home on their own, which is why in this publication we will tell you about how to cook pita bread at home, remember different recipes baking lavash, it is Armenian, and Georgian, and Uzbek. After reading our selection, you will learn how to cook thick and thin pita bread at home without much difficulty from improvised products.

Basic rules for baking pita bread at home

In the eastern culinary tradition thin (in Armenian), like a sheet of paper, lavash is baked from unleavened dough, and lavash is baked from yeast or fermented milk on a ripper, and both types are baked in tandoor. Although modern household appliances offer their own version of replacing the legendary oriental tandoor.

The basic recipe for pita bread is simple: flour, water (whey, kefir - options for a thick cake) and salt. The yeast version of pita bread provides for the dough to stand in a warm place for at least 1 hour, and if it is insufficiently raised, this time can be extended. Unleavened dough settles for 20 minutes for the gluten to swell, so that the dough becomes elastic and soft for rolling it out more thinly.

Making unleavened dough differs from its fermented milk version, in that when only flour and water are used, then knead the dough so steeply until it stops taking flour, in the second case, knead according to the rules of yeast dough so that it turns out soft and airy, so that when baking, the thick pita bread rose.

Armenian lavash recipe at home

To cook thin pita bread Armenian recipe at home you only need three ingredients, which, as they say, are always at hand. And ready-made Armenian lavash in a package can be stored in the refrigerator for up to three to four days, which makes it possible to cook it in advance.

Considering that the diameter of the finished lavash should be 25-30 centimeters, the size of the pan should be appropriate. For kneading thick dough, you can use a mixer with the appropriate attachments in the form of a spiral.

Ingredients:

wheat flour - 300 grams;
drinking water - 170 grams;
table salt - 0.5 teaspoon.

Prepare thin pita bread according to the Armenian recipe like this:

Boil water in a suitable container, dissolve salt in it and cool for no more than 5 minutes.
Pour the sifted flour into a large deep bowl and make a depression in the center.
Pour into this well with stirring with a mixer hot water... The first impression is that there is too much flour, and the lumps are too dry, but after 5 minutes of running the mixer, you will get an ugly uneven, but thick dough that needs to be kneaded on a cutting board with your hands.
The resulting dough, covered with a film, for half an hour, let it settle and be ready for its high-quality state for rolling out thin pita bread.
Decorate the finished dough with a sausage, divide into seven equal parts, each of which is thinly rolled out with a round cake.
Fry thin cakes in a hot pan without oil on both sides. At the same time, the heating temperature of the pan should be such that the cake does not burn at too high and does not dry out and crumble at insufficient temperature.
Each ready-made pita bread should be laid out in a damp (not wet) towel or (cloth) so that they reach in a humidified environment, and do not dry out to the state of a crumbling thin cake.

When the pita bread cools down in a towel, it will become thin and plastic, but you need to store the remaining cakes in a bag and in the refrigerator.

Georgian lavash recipe at home

Georgian lavash differs from Armenian lavash by its softness and splendor, as well as spicy salty taste. The cooking process for this recipe is somewhat more complicated, and the dough is prepared with the participation of both dry and fresh yeast.

Ingredients:

wheat flour - 300 grams;
granulated sugar - 1 teaspoon;
drinking water - 200 milliliters.

Lavash by Georgian recipe cook like this:

Combine the sifted flour with all dry ingredients and make a depression in the center.
Pour water heated to 45 degrees C, while stirring, into the groove in the flour and knead the dough to an elastic state until it stops sticking to your hands.
Cover the dough on a cutting board with a bowl, cover with a towel, and leave for 1 hour to rise.
Stretch the matched dough in a circle with your hands without using a rolling pin. Put the resulting circle on a greased baking sheet and make a hole in its center with your finger to prevent the cake from rising during baking.

Place a baking sheet with Georgian lavash in a baking oven at 220 degrees C until tender. Put the baked pita bread on baking paper, cover completely with a towel until it cools, excluding the hard crust.

Uzbek lavash recipe at home

Cooking Uzbek lavash is different by baking in a pan under a lid, which allows you to get the product moist and non-crumbling at the exit. His dough is formulated with yeast and baked in the oven.

The attractive thing is that such Uzbek lavash will be fluffy and soft, capable of replacing bread. It turns out a medium-sized cake.

Ingredients:

wheat flour - 250 grams;
drinking water - 80 grams;
fresh milk - 80 grams;
oil - 2 tablespoons;
chicken egg - 1 piece;
dry yeast - 1 teaspoon;
sesame seeds - by preference;
salt to taste.

By Uzbek recipe Cook pita bread in the oven like this:

Sift flour, mix all dry products.
Heat the water mixed with milk, add the dry mixture into it and knead the dough, to the end of the kneading of which add butter.
Place the resulting lump of dough in a greased bowl, which is placed in a warm place, covered with a napkin, for half an hour.
Form the softened dough with your hands in the shape of a cake with a thinner center and thickened edges.
Cover the bottom of the pan with foil and put a cake on it, beat the center of which with a sharp fork, cover the pan with a towel and let it brew for another half hour.
Before baking, carefully, so as not to lower the splendor of the cake, grease its top with whipped fresh chicken egg, sprinkle with sesame seeds.
Cover the pan with lavash with a lid and place in an oven preheated to +200 C for 15 minutes, after which remove the pan from the oven.

If the cake is not baked enough, then briefly hold the pan in the oven without a lid for 1-2 minutes. Remove the finished cake from the pan and let it sweat under a towel for 15-20 minutes.

A simple recipe for thin pita bread at home

According to this recipe, thin yeast pita bread is prepared with the participation of butter, which is baked in a pan with cakes of the appropriate size.

Ingredient:

wheat flour - 400 grams;
drinking water - 200 grams;
yeast - 7 grams;
table salt - 1 teaspoon;
butter or fatty margarine - 50 grams.

By simple recipe thin pita bread is baked at home like this:

Dissolve salt, yeast in heated water, stir 1 glass of flour and let the dough stand in a warm place for 10 minutes.
Melt the required amount of butter, let it cool, add it to the dough and stir everything until smooth.
Pour in the rest of the flour, knead the dough, which must be kept for half an hour in a warm place covered with a napkin.
After the past half an hour, form a sausage from the dough, divide it into 7 equal parts to make it easier to roll out lavash of the same size, and defend the dough in the form of seven balls for an additional 10 minutes.
Immediately roll the balls onto the thinnest round sheets and bake them in a dry frying pan on both sides.

Put the finished pita cakes on top of each other on a flat dish covered with a paper towel, immediately covering with a cloth towel, under which they should cool down, bypassing drying out. Fresh pita bread is served to the table, the remaining cakes can be stored for a short time in a bag in the refrigerator.

Recipe for thin lavash with kefir

From the dough according to this recipe, you can bake cakes of two varieties: without oil in a dry frying pan - Armenian lavash, and in butter or vegetable oil - a ruddy and very tasty cake.

Ingredients:

wheat flour;
kefir - 1 glass;
oil - 1 tablespoon;
soda - 1 teaspoon;
salt - 1 teaspoon.

Kefir lavash at home according to grandma's recipe prepare like this:

Pour kefir into a suitable container, add soda and stir. Then add salt and oil, stir.
Pour in the sifted flour gradually, while stirring, in order to knead the tough dough until it does not stick to your hands.
Hold the resulting rough dough under cling film within 30 minutes.
Then divide the dough into 5-6 parts, roll up the balls, cover with foil so as not to dry out, and roll it out in turn into a thin cake and bake in a pan on both sides with or without butter.

Kefir lavash, baked without butter, immediately cover with a towel until complete cooling... If, nevertheless, the cakes are dry, they can be saved and restored to their elasticity by covering them with wet wipes.

Homemade recipe for thin pita bread in the oven

If you need pita bread of an increased area for cooking dishes from it (various rolls, shawarma, etc.), then the oven can help out, the baking sheet of which is large enough, and the dough recipe for thin pita bread is not particularly difficult.

Ingredients:

wheat flour - 350 grams;
drinking water - 150 milliliters;
oil - 3 tablespoons;
table salt - 1 teaspoon.

According to a home recipe, thin pita bread is prepared in the oven as follows:

Sift the flour and divide it in two.
Stir salt and butter in water and on this mixture, gradually adding flour, dilute the dough and knead it cool. Cover the dough with plastic wrap and leave for half an hour.
After this half hour, divide elastic dough into suitable baking pieces on a baking sheet, roll them out thinly.
Bake the rolled cakes alternately in the oven at a temperature of +180 C for 2-3 minutes.
After removing from the oven, moisten each ready-made cake in a convenient way for you in water, up to hold it under running water from the tap.
Fold wet pita bread cakes in a pile and, covering with a towel, darken them in this position for half an hour so that they become more elastic.

Such a thin pita bread, baked in the oven, can be used to prepare all kinds of rolls and puff dishes. The shape of the pita bread required for the dish can be cut with a knife or culinary scissors according to the configuration and size.

If, when kneading dough for thin lavash at home, you use whey instead of water, then the taste of the finished cake will become more pleasant. The originality of the taste of lavash is in its salinity. For this reason, do not reduce the prescription amount of salt.

Thick pita bread will be much tastier if you grease the cakes with water and sprinkle with sesame seeds or seeds / nuts before baking. In the absence of a large frying pan, you can use a smaller one, and distribute the edges of the cake over its sides, although the middle will be baked more ruddy than the edges. It will significantly improve the taste and aroma of thick pita bread by spreading it hot butter... This method will also help out when drying the cake in the oven.

Flour for pita bread may not necessarily only be wheat, in home recipe can include rye flour, given that the latter does not contain gluten and for this reason it is possible to introduce it up to 40%. Ground oatmeal or bran is also suitable, which is also sprinkled on the surface of the pita bread before baking.

Lavash in Asia is like a loaf of bread in the European part of Russia - a popular oriental food in the form of a thin or thick flat cake, which, while the lavash recipe contains only water, flour and salt. Most often, this type of bread product is preferred by those who seek to avoid the use of yeast dough, but they use even more lavash for cooking (this is homemade shawarma, these are various meat snacks with lavash, these are lavash pies, all kinds of rolls, and even khachapuri from pita bread with cheese).

Nowadays, you can buy pita bread in grocery stores and in bakery stalls, but many housewives would like to bake pita bread at home on their own, which is why in this publication we will tell you about how to cook pita bread at home, remember about different recipes baking lavash, it is Armenian, and Georgian, and Uzbek. After reading our selection, you will learn how to cook thick and thin pita bread at home without much difficulty from improvised products.

Basic rules for baking pita bread at home

In the eastern culinary tradition, thin (in Armenian), like a sheet of paper, lavash is baked from unleavened dough, and lavash is baked from yeast or fermented milk on a ripper, and both types are baked in tandoor. Although modern household appliances offer their own version of replacing the legendary oriental tandoor.

The basic recipe for pita bread is simple: flour, water (whey, kefir - options for a thick cake) and salt. The yeast version of pita bread provides for the dough to stand in a warm place for at least 1 hour, and if it is insufficiently raised, this time can be extended. Unleavened dough is allowed to settle for 20 minutes for the gluten to swell, so that the dough becomes elastic and soft for rolling it out more thinly.

Armenian lavash recipe at home

To make thin pita bread according to the Armenian recipe at home, you need only three ingredients, which, as they say, are always at hand. And ready-made Armenian lavash in a package can be stored in the refrigerator for up to three to four days, which makes it possible to cook it in advance.

Ingredients:

wheat flour - 300 grams;
drinking water - 170 grams;
table salt - 0.5 teaspoon.

Prepare thin pita bread according to the Armenian recipe like this:

Boil water in a suitable container, dissolve salt in it and cool for no more than 5 minutes.
Pour the sifted flour into a large deep bowl and make a depression in the center.
Pour hot water into this well while stirring with a mixer. The first impression is that there is too much flour, and the lumps are too dry, but after 5 minutes of running the mixer, you will get an ugly uneven, but thick dough that needs to be kneaded on a cutting board with your hands.
The resulting dough, covered with a film, for half an hour, let it settle and be ready for its high-quality state for rolling out thin pita bread.
Decorate the finished dough with a sausage, divide into seven equal parts, each of which is thinly rolled out with a round cake.
Fry thin cakes in a hot pan without oil on both sides. At the same time, the heating temperature of the pan should be such that the cake does not burn at too high and does not dry out and crumble at insufficient temperature.
Each ready-made pita bread should be laid out in a damp (not wet) towel or (cloth) so that they reach in a humidified environment, and do not dry out to the state of a crumbling thin cake.

When the pita bread cools down in a towel, it will become thin and plastic, but you need to store the remaining cakes in a bag and in the refrigerator.

Georgian lavash recipe at home

Ingredients:

wheat flour - 300 grams;
granulated sugar - 1 teaspoon;
drinking water - 200 milliliters.

Prepare lavash according to the Georgian recipe like this:

Combine the sifted flour with all dry ingredients and make a depression in the center.
Pour water heated to 45 degrees C, while stirring, into the groove in the flour and knead the dough to an elastic state until it stops sticking to your hands.
Cover the dough on a cutting board with a bowl, cover with a towel, and leave for 1 hour to rise.
Stretch the matched dough in a circle with your hands without using a rolling pin. Put the resulting circle on a greased baking sheet and make a hole in its center with your finger to prevent the cake from rising during baking.

Uzbek lavash recipe at home

Cooking Uzbek lavash is different by baking in a pan under a lid, which allows you to get the product moist and non-crumbling at the exit. His dough is formulated with yeast and baked in the oven.

The attractive thing is that such Uzbek lavash will be fluffy and soft, capable of replacing bread. It turns out a medium-sized cake.

Ingredients:

wheat flour - 250 grams;
drinking water - 80 grams;
fresh milk - 80 grams;
oil - 2 tablespoons;
chicken egg - 1 piece;
dry yeast - 1 teaspoon;
sesame seeds - by preference;
salt to taste.

According to the Uzbek recipe, cook pita bread in the oven like this:

Sift flour, mix all dry products.
Heat the water mixed with milk, add the dry mixture into it and knead the dough, to the end of the kneading of which add butter.
Place the resulting lump of dough in a greased bowl, which is placed in a warm place, covered with a napkin, for half an hour.
Form the softened dough with your hands in the shape of a cake with a thinner center and thickened edges.
Cover the bottom of the pan with foil and put a cake on it, beat the center of which with a sharp fork, cover the pan with a towel and let it brew for another half hour.
Before baking, carefully, so as not to lower the splendor of the cake, grease its top with a beaten fresh chicken egg, sprinkle with sesame seeds.
Cover the pan with lavash with a lid and place in an oven preheated to +200 C for 15 minutes, after which remove the pan from the oven.

If the cake is not baked enough, then briefly hold the pan in the oven without a lid for 1-2 minutes. Remove the finished cake from the pan and let it sweat under a towel for 15-20 minutes.

A simple recipe for thin pita bread at home

According to this recipe, thin yeast pita bread is prepared with the participation of butter, which is baked in a pan with cakes of the appropriate size.

Ingredient:

wheat flour - 400 grams;
drinking water - 200 grams;
yeast - 7 grams;
table salt - 1 teaspoon;
butter or fatty margarine - 50 grams.

According to a simple recipe, thin pita bread is baked at home like this:

Dissolve salt, yeast in heated water, stir 1 glass of flour and let the dough stand in a warm place for 10 minutes.
Melt the required amount of butter, let it cool, add it to the dough and stir everything until smooth.
Pour in the rest of the flour, knead the dough, which must be kept for half an hour in a warm place covered with a napkin.
After the past half an hour, form a sausage from the dough, divide it into 7 equal parts to make it easier to roll out lavash of the same size, and defend the dough in the form of seven balls for an additional 10 minutes.
Immediately roll the balls onto the thinnest round sheets and bake them in a dry frying pan on both sides.

Recipe for thin lavash with kefir

From the dough according to this recipe, you can bake cakes of two varieties: without oil in a dry frying pan - Armenian lavash, and in butter or vegetable oil - a ruddy and very tasty cake.

Ingredients:

wheat flour;
kefir - 1 glass;
oil - 1 tablespoon;
soda - 1 teaspoon;
salt - 1 teaspoon.

Kefir lavash at home according to grandmother's recipe is prepared as follows:

Pour kefir into a suitable container, add soda and stir. Then add salt and oil, stir.
Pour in the sifted flour gradually, while stirring, in order to knead the tough dough until it does not stick to your hands.
Hold the resulting rough dough under cling film for 30 minutes.
Then divide the dough into 5-6 parts, roll up the balls, cover with foil so as not to dry out, and roll it out in turn into a thin cake and bake in a pan on both sides with or without butter.

Lavash on kefir, baked without oil, immediately cover with a towel until it cools completely. If, nevertheless, the cakes are dry, they can be saved and their elasticity restored by covering them with wet wipes.

Homemade recipe for thin pita bread in the oven

Ingredients:

wheat flour - 350 grams;
drinking water - 150 milliliters;
oil - 3 tablespoons;
table salt - 1 teaspoon.

According to a home recipe, thin pita bread is prepared in the oven as follows:

Sift the flour and divide it in two.
Stir salt and butter in water and on this mixture, gradually adding flour, dilute the dough and knead it cool. Cover the dough with plastic wrap and leave for half an hour.
After this half hour, divide the elastic dough into suitable parts for baking on a baking sheet, roll them out thinly.
Bake the rolled cakes alternately in the oven at a temperature of +180 C for 2-3 minutes.
After removing from the oven, moisten each ready-made cake in a convenient way for you in water, up to hold it under running water from the tap.
Fold wet pita bread cakes in a pile and, covering with a towel, darken them in this position for half an hour so that they become more elastic.

Thick pita bread will be much tastier if you grease the cakes with water and sprinkle with sesame seeds or seeds / nuts before baking. In the absence of a large frying pan, you can use a smaller one, and distribute the edges of the cake over its sides, although the middle will be baked more ruddy than the edges. The taste and aroma of thick pita bread will be significantly improved by spreading it hot with butter. This method will also help out when drying the cake in the oven.

Flour for pita bread may not necessarily only be wheat; rye flour can be included in a home recipe, given that the latter does not contain gluten and for this reason, it can be added up to 40%. Ground oatmeal or bran is also suitable, which is also sprinkled on the surface of the pita bread before baking.

I baked it - I lacked that very bready taste that is possible thanks to yeast (or sourdough). There is a noticeable aroma kefir dough resembling pies. I do not have a definite opinion about this recipe. I can say one thing - it is quite tasty and convenient if there is no bread at home, but it is very necessary, since everything takes no more than an hour along with baking and preparing food. And yet, real Georgian lavash is significantly different from this option. I advise you to bake for a change - maybe for someone such a recipe will be a godsend! By the way, here I thought that you can bake in a frying pan, but I haven't tried it myself. I'll risk it somehow ...

200 grams of flour (of which 30 grams of whole grain);

1/2 teaspoon salt

1/2 teaspoon of baking soda

150 grams of kefir with a fat content of 3.2%;

Vegetable oil for lubricating hands.

Pour kefir into a bowl and add soda. Stir and wait until small bubbles appear and kefir thickens - usually it takes 5-10 minutes.

Add flour and salt to kefir. Knead the dough with a spatula, as it sticks to your hands. Tighten the bowl with a bag and leave the dough to stand for room temperature about 30-40 minutes.

We turn on the oven and, together with the baking sheet, heat it up to 200-220 degrees. Meanwhile, we grease our hands with vegetable oil and on parchment we turn our dough into pita bread with a diameter of about 22 cm. I did it with my hands: I flattened the cake, giving the edges a neat look.

We transfer the pita bread together with the parchment to a hot baking sheet and bake for 5-7 minutes on one side. Turn over and bake for the same amount of time and at the same temperature.

Cool the pita bread on the wire rack. As soon as it cools, you can immediately tear it off and enjoy fresh baked goods.

Ruddy, fragrant, with a crispy crust and airy crumb, lavash will undoubtedly appeal to lovers homemade baked goods... To prepare pita bread, you will need the simplest and most common products that can be 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. Top with pita bread can be sprinkled with sesame or sunflower seeds.

Prepare the food you need.

Sift the flour. Leave some flour for mixing.

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

Pour in a thin stream warm water 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 set in a warm place for 1 hour.

Then knead the dough and put it back in the heat for 30-40 minutes.

Grease your hands and a baking sheet with vegetable oil, and divide the dough in two. Cover one part with a towel. Transfer the other part to a baking sheet, form a round cake, flatten 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, focusing on the characteristics of your oven. It may be necessary to add / subtract the baking time.

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

Ruddy and delicious pita bread is ready.

Delicious experiments!

And Bon Appetit!

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

Lavash at home general principles of cooking

Thin lavash (Armenian) is a paper-like canvas. Most often it is made from unleavened dough. Lavash in the form of flat cakes are prepared on the basis of yeast or fermented milk products... Ideally, they are cooked in a tandoor, but now even oriental bakers are increasingly turning to modern technology to make the process easier.

The basis of any pita bread is flour, which must be sieved, mixed with liquid and salt. Yeast dough stays warm for at least an hour. But if the rise is weak, then the time can be increased. Unleavened dough you need to lie down for at least 20 minutes so that the gluten swells, the mass becomes more elastic, rolls out easier and does not shrink.

The amount of flour in 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 lavash should be as steep as possible, it is kneaded until the lump stops taking flour. The consistency of the yeast dough should be softer, more airy, so that the yeast can rise.

Recipe for thin Armenian lavash at home

To make an ordinary pita bread at home, you need only three ingredients, and they can be found in every home. Such pita bread is stored in a package for up to four days, so you can always fry the cakes in advance. The number of products is calculated for 7 round pita bread, with a diameter of 25-28 cm. The pan should be at least.

300 grams of flour;

170 grams of water;

... ½ teaspoon of salt.

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

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

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

3. Pour in hot water, take a mixer and start kneading the dough. It immediately seems that there is too much flour, the lumps will be dry, but this is not so. 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, it will need to be laid out on the table and kneaded with your hands.

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

5. Divide our kolobok into 7 equal parts. Roll each one into a thin cake.

6. Heat the pan and fry the pita bread on both sides. The right temperature is very important here. If it is high, the lavash will burn and get ugly tan marks. If the fire is small, then the lavash will dry out and crumble.

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

Homemade Georgian lavash recipe

Georgian flatbread is different from Armenian lavash pomp, softness, pleasant salty taste. The recipe is not much more complicated than the previous one. Dry yeast is used to make this lavash at home, but you can also take fresh yeast.

300 grams of flour;

1 teaspoon of yeast;

1 teaspoon of salt;

1 teaspoon of sugar;

200 grams of water.

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

2. We heat the water to a warm state. Its temperature should be around 45 degrees.

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

4. Cover the bowl with the dough with a towel and leave for an hour. The mass should fit, expand well.

5. Take the dough out of the cup, stretch the circle with your hands. The rolling pin is not used. Put the resulting pita bread on a greased baking sheet, make a hole in the center with your finger. It should be large enough as the cake will rise when baked.

6. We send pita bread to the oven, bake until tender at 220 degrees. Then we take it out, cover it with a clean towel and let it lie under it. If this is not done, the crust will become tough.

Thin pita bread 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 cakes according to the diameter of the vessel.

200 grams of water;

7 grams of yeast;

50 grams of oil;

400 grams of flour;

1 tsp salt.

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

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

3. Pour out the remaining flour, 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 in order to make it easier to roll the pita bread.

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

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

7. Put it on the table, immediately cover it with a towel. Put the pita bread on top of each other and let it cool in this form.

8. Then remove the towel and transfer to the bag. But if you plan to use baked goods right away, then you do not need to do this, we use pita bread fresh until they are dry.

Another option for thin pita bread at home recipe for kefir

If you fry a piece of this dough in a dry frying pan, you get an analogue of Armenian lavash. And if you fry in butter or vegetable oil, you get a very tasty, ruddy and fragrant cake. Here is such universal recipe lavash at home.

A glass of kefir;

1 tsp soda;

1 tsp salt;

A spoonful of oil.

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

2. Pour in the sifted flour, knead the tough dough. It should be rough, slightly dry, not sticking to hands and dishes. This is how it should be, it will lie down and become more elastic.

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

4. Divide into 5-6 parts, roll the balls and cover again so as not to dry out.

5. Take one at a time, 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 dry, then after baking they should be immediately covered with a towel. Dry cakes should be covered with wet wipes or gauze to make them elastic.

Thin pita bread at home recipe for the oven

Pita bread baked in a pan are tasty, aromatic, but it so happens that you need a large cake. For example, for snack roll or multi-layer shawarma. Or simply not a 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.

150 grams of water;

350 grams of flour;

3 tablespoons of oil;

1 teaspoon of salt.

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

2. Dissolve the salt in water, add oil and combine with half the flour. Stir until smooth. Add the remaining flour, knead the elastic dough. We remove for 30 minutes.

3. Divide the dough into random 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. Put the pita bread on a baking sheet, send it to bake. The oven temperature should be around 180 degrees. We keep 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 simply be done under the tap.

7. Put wet pita bread in a pile, cover with a towel and let sit for half an hour. Then they can be stored in a bag, there they will become even softer and more pliable.

Uzbek lavash at home recipe under the lid

The peculiarity of the Uzbek lavash is the way of baking under the lid, which allows you to get a moist, non-crumbling crumb. Prepared with the addition of yeast in the oven. Baking turns out fluffy, airy, a great substitute traditional bread... The number of products per medium-sized cake.

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.

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

2. Heat the water with milk, add the 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 it in a warm room for an hour.

3. We take out the dough, form the cake with our hands so that the middle is thinner than the edges. They should be in the form of a thickened roller.

4. At the bottom of the pan, put a piece of foil, then our cake. In the center we make punctures with a fork. We cover the form with a towel, let the workpiece stand for another half hour.

5. Stir the egg with a fork, grease the cake. This must be done carefully so that it does not fall. Sprinkle with sesame seeds.

6. Close the form with a lid and send the cake to the oven. Bake at 200 degrees for about 15 minutes. If the pita is badly fried, then at the end you can hold the form without a lid, but not for long. Enough for a minute.

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

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

Thick pita bread in the form of flat cakes will be tastier if you grease the surface with water and sprinkle with sesame seeds before placing in the oven. Similarly, you can use any seeds, nuts, 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, laying a cake on the sides of the dishes. 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 is dry in the oven.

When baking thick pita bread, it is not necessary to use only wheat flour... If you want to add variety or make the tortilla 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 the bran with pita bread, like sesame seeds.