Homemade pita stuffed with crab sticks. Recipes with photos. Lavash for shawarma at home

The tempting aromas of freshly baked tortillas beckoned into the small building with stone walls that created a special atmosphere. In the courtyard of the house there is a treasured tonir (special stove), in which women work wonders - every day they work for hours on creating fragrant, delicious, crispy or, conversely, soft pita bread.

It was a truly beautiful rural morning: it smells of delicious food, wood, the villagers have long been on their feet, walking chickens can be seen behind the fence of the tonir. We knocked on the door and went in.

- Good morning. May I come to you?

“You can, you can, come in,” one of the bakers named Kima answered.

On the wall of the house of the owners there is a hymn to lavash in Armenian:

Armenian lavash is the essence of Armenians,
This is bread - faith, prayer, prosvira.
Armenian bread is our sacred thing,
We pray, we pray, and we will continue to pray."

Not far from Yerevan, in a village called Akhtsk, they bake one of the most delicious lavash in Armenia.

Lavash recipe

There is a large metal container in the room, similar to a giant pan or trough, in which you can knead the dough. Bakers take a piece of dough, cut it, prepare cakes, which later, with a slight movement of the hand, turn into balls of the same weight and shape.

I asked how many cakes are cooked per day, and the women said that about 350, and so far their record is 700 pita bread per day. We returned to where the tonir was blazing and waited for the "potential" lavash to reappear in it.

“We start work early in the morning. At 9 o’clock we are already here,” Kima says and throws the still raw pita bread from hand to hand, tossing it up.

Next, the interlocutor of the Sputnik Armenia portal takes a flatbread, pulls it on a special oval-shaped pillow, and then bends low to stick traditional Armenian bread on the flaming walls of the tonir from the inside with a quick and deft hand movement.

While two other women kneaded the dough on the board and then rolled it out with a special rolling pin, Kima began to sing. She sang a piece of folk song in a thin voice and lowered her eyes in embarrassment.

She explained that she used to sing better, but now her voice has sat down, she caught a cold. Literally after 40 seconds, the finished lavash is torn off by skillful hands from the walls of the tonir using a thin metal rod.

funny signs

The mistress of the house Zarik approached us, treated us to peach compote and told funny stories related to the test.

"We had a grandmother Voskehat. When she started to yawn, she immediately raised the alarm that she was allegedly jinxed. She immediately asked loudly to bring her a piece of dough. She ran the dough over her face and hands, then threw the pieces into the tonir, and waited until they burst, - Zarik smiled. - If the dough burst, then that's it - the evil eye is removed. If not, then either the evil eye was very strong, or something was not right. "

The test could once determine the sex of the unborn child! Zarik said that pieces of dough were thrown into the tonir. As a result, according to the form of the test, it was possible to determine who would be born to a pregnant woman, a boy or a girl.

At this time, we saw that there are more and more pita bread. Before baking, the tonir is heated by burning the wood at its bottom. This is also one of the secrets of delicious food.

And it turns out that in the homes of many villagers for the whole winter there is a supply of pita bread - whole mountains on the tables. You never know.

Lavash is the pride of Armenians

In November 2014, the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage included the traditions of Armenian lavash baking in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.

The application submitted by the Armenian side a year earlier: "Lavash: preparation, meaning and appearance of traditional Armenian bread as an expression of culture" passed all the procedural stages established by the UNESCO Convention for the Protection of Cultural Heritage, having received a positive expert opinion.

The application was compiled by the Institute of Archeology and Ethnography of the National Academy of Sciences, the Ministry of Culture and the Armenian National Commission for UNESCO. Thus, the representative list was replenished with the fourth Armenian cultural heritage.

Previously, it included: the symbolism and craftsmanship of creating Armenian khachkars (stone crosses), the performance of the duduk on the Armenian musical instrument, and the medieval Armenian epic David of Sassoun.

Lavash or, as it is also called, "oriental bread" is present in many dishes of oriental cuisine. Lavash recipes have been quickly adopted by fast food, as it is quick and easy to prepare, with readily available and inexpensive ingredients.

With its help, everyone's favorite shawarma, Mexican burritos, various rolls with filling are prepared. And it can also be served as an excellent addition to the first and second courses, kebabs and salads.

Mastering the preparation of pita bread at home is quite easy, and there are already an incredible amount of recipes where pita bread is used.

Lavash recipes at home

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

Thin Armenian lavash

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

We will need:

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

Cooking:

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

Lavash is very thin and elastic, so you can use it to make stuffed rolls or shawarma.

Homemade pita bread on kefir

Such pita breads are denser in texture and more fluffy than on water.

We will need:

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

Cooking:

Pour kefir (room temperature) into a deep bowl.
Add soda, salt and vegetable oil to it.
Gradually add the sifted flour to the rest of the ingredients and knead the dough.
The dough should turn out to be dense, after which we cover it with a towel and let it rest for 30 minutes.
Punch down the risen dough well. Cut into small pieces.
From each piece we roll out a cake no more than 1 mm thick.
Heat a frying pan (without adding oil) over medium heat.
Bake pita bread on each side for 10-15 seconds.

It is good to use pita breads on kefir for stuffing with fillings, followed by baking in the oven.

Homemade lavash with yeast (Georgian)

This variant of pita bread looks more like a fluffy bread and is therefore served with various dishes as an addition.

We will need:

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

Cooking:

Dissolve yeast in warm water. Add salt and sugar to them.
Gradually add the sifted flour and knead the dough.
Cover the dough with cling film or a towel and place in a warm place.
After about 40 minutes, the dough will rise.
Dipped in vegetable oil, knead the dough with your hands for another 5-7 minutes. And again we clean it in a warm place for 20 minutes.
Grease the baking sheet well with vegetable oil. We take the dough, carefully dump it on all sides in oil and form a bun, gently crushing the dough down.
Then lightly flatten the dough, giving it the shape of pita bread. We form the sides.
Let the dough rest for a minute.
Then we moisten the surface of the pita bread with water with our hands and send it to the oven, heated to 200 degrees.
Lavash is baked until golden brown for about half an hour.

Lavash is tender, with a crispy crust and airy crumb.

When preparing pita bread, be sure to let the dough rest, then it will roll out well and turn out to be elastic.
For uniform frying of pita bread in a pan, press the dough to the pan with a wooden spatula so that it does not swell.
The filling for pita bread can be: meat, mushrooms, Korean carrots, cottage cheese with garlic, vegetables with cheese, lightly salted fish, caviar, etc. Perhaps you also have your own version of the preparation of the filling for pita bread.
Lavash rolls can be served both cold and roasted in the oven. You can make puff pies and snack cakes from thin pita bread.

Lavash is a great option for picnics and snacks, for a festive table and a quick breakfast or dinner.

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

Lavash for shawarma: "classic"

yeast - 7 gr.
flour - 720 gr.
granulated sugar, salt - 8 gr.
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, we combine warm filtered water with granulated sugar and salt, we introduce yeast.

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

3. When the mass is thick and homogeneous, not sticking to the hands, it must be covered with a cotton towel and left to "reach" 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 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. Making a cake without yeast is easy, as well as 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 (sift) - 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, 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 pinpoint 45 minutes.

Cheese lavash 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. Pour salt, cheese chips, flour sifted 2-3 times. Melt the butter and put it in here.

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

3. Spot 10-15 minutes. Then punch down again, start rolling out the cakes 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 shawarma lavash. In professional bakeries and at home, it is traditionally baked from vodka dough.

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

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

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

4. Roll up the ball, wrap it in a film and detect 1.5 hours. During this period, the dough must be kneaded 1 time.

5. When the set time comes to an end, divide the entire volume into balls the size of a chicken egg. Roll out, 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 salty, season it with salt and spices to your taste. Enter the yeast, wait for it to dissolve and add the flour in small portions.

2. Stir the contents, leave warm for half an hour. Then crush in flour, divide into several parts the size of a tennis ball. Cover, detect another quarter of an hour and roll it out.

Mustard pita 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. Dilute mustard, a pinch of salt and oil in water. Send a homogeneous mass to the fire, wait for it to boil. With the first appearance of bubbles, pour the liquid into a bowl of flour.

2. Thoroughly mix the components and wait for cooling. After that, boldly roll out the dough as thin as possible. As a result, you will get a cake, which remains only to bake.

Lavash baking technology for shawarma

1. Divide the finished dough into portions. Roll out the blanks into thin 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 with wet gauze. Thus, the cakes will remain soft. As soon as the pita bread has cooled, put it in a bag so that it does not dry out.

Having studied all the recipes and familiarized yourself with the baking technology, it is easy to understand how to make pita bread. This flatbread is ideal for shawarma and other rolls at home.

The taste of ruddy lavash was appreciated in many parts of the world. A ruddy fluffy cake replaces bread. It is served with meat, vegetables, eaten as an independent dish. Especially tasty is the flatbread “piping hot” when hot. Restaurants of Georgian, Caucasian cuisine have made this bread the hallmark of their establishment. As they say, how many hands, so many recipes. Each baker and cook brings his own notes to the preparation of pita bread, but today we will try to comprehend the basics of the recipe.

Cooking pita bread, at first glance, is not difficult at all. For this, only flour, water and salt are traditionally used. Do not confuse a thick soft Georgian flatbread with a 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 tone ovens, which look more like wells. A fire is kindled below, which heats up the walls of a round furnace. Raw cakes are molded on hot clay. They bake quickly. It is an art to stick a raw tortilla to the vertical hot wall of the oven, and then remove the baked bread without dropping it down. Due to the high uniform temperature, the bread is quickly baked without having to dry out. Ready cakes are folded under a clean cloth so that they are soft.

Georgian lavash at home

In the conditions of modern cuisine, it is impossible to follow all the rules for making Georgian bread, but in the oven or bread machine it will turn out to be no less tasty and fragrant.

A few recipes for making pita bread at home:

Lavash from dough from a bread machine

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.

Cooking:

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

To knead, pour kefir into a container, add flour, add all the ingredients.
We start the “dough” mode and wait for the signal of readiness.
We extract the resulting mass from the bowl, divide it into three equal parts and roll balls out of them.
Let the dough rest for 20-30 minutes under a damp towel.
Then we roll each bun into a rounded layer 2-3 cm thick.
We put the blanks on the sheet and let stand for another fifteen minutes. Despite the fact that the composition does not include yeast, the dough becomes lush.
Roast the cakes in a very hot oven for 15 minutes.

Cooking pita bread in the oven

Any hostess who at least occasionally puts 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:

Wheat flour of the highest grade - 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 cooking Georgian lavash:

We dilute the yeast in water heated to 36C until completely dissolved, add sugar to the water and leave the solution until bubbles appear. Water should be taken a little, half the norm. A fluffy foam cap should appear above the water.
Sift the flour through a fine sieve so that it is saturated with air.
Pour salt into it (salt can not be added to yeast, they will not rise!).
Combine flour and yeast, adding the remaining water.
Knead the soft dough until it easily falls behind your hands.
Pour in vegetable oil and knead the dough again.
We form a lump out of it and cover with cellophane film.
We put the container in a warm place so that the dough rises well. After 1 hour, it will approximately double in volume.
Divide the mass in half and roll out two thick cakes. They should be laid out on a greased sheet or baking sheet and left to proof for 20-25 minutes.
While the cakes are rising, heat the oven to 200 degrees. We put the dough in it for half an hour.
We take out the browned pita bread from the oven and cover with a napkin so that it softens.

Yeast-free pita bread in the oven

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

Required products:

Kefir of medium fat content - half a glass;
Wheat flour of the highest quality - 230g;
Soda and salt - 0.5 tsp each

Let's start cooking:

Sift the flour so that it becomes airy. From such flour, the dough will turn out magnificent.
Mix flour with salt and soda, pour kefir into it. First you need to mix with a spoon, and then begin to knead the dough with your hands. So that it does not stick to your fingers, grease your hands with sunflower oil or moisten with water.
When the dough becomes plastic and homogeneous, cover it with cling film. Soda in combination with lactic acid gives activity similar to yeast, making the mass lush and soft.
While the dough is rising, heat the oven to 230 C.
Sprinkle a pie board or table with flour and spread our dough on the surface. It will be more sticky than yeast, so do not spare the flour.
Roll out a cake with a long rolling pin with a diameter of 25 cm and a thickness of 2-3 cm.
Make punctures on top with a toothpick or fork so that the dough does not swell with bubbles during baking.
We grease the baking sheet with vegetable oil and put the cake on it.
Let the dough stand at room temperature for a few minutes, and send it to a hot oven.
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 skillet.

It is not necessary 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 cake for 7-10 minutes over very low heat on both sides. Homemade bread is delicious with onions, cheese, fresh sour cream.

Baking on cornmeal

Mchadi - Georgian flatbread made from cornmeal. You can prepare a dish in your kitchen without any difficulty. This is a surprisingly simple and delicious dough. Wheat flour is not used at all. Bread is prepared in the following way.

Ingredients:

4 cups cornmeal;
2 cups water, salt.

Let's start cooking:

Knead the dough from the listed products. It will be sticky and soft. It is not baked in the oven, but fried in a pan in vegetable oil.
Moisten your hands with water, cut the mass of dough into small portions, roll balls out of them and flatten them a little. You can make blanks in the form of sausages.
Pour a little oil into a heated pan, and spread the cakes on it.
Fry them on both sides until golden brown.

Serve with red wine, salad or cheese. This delicious crispy bread will appeal to the household.

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

An ancient recipe for making cakes in tone

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

Cooking georgian madauri bread

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

Product set:

Step by step cooking:

Dissolve the yeast in 1/3 of the water. The water must be warm.
Pour the flour and salt into the yeast and knead the dough. Place the container in a warm place and cover with a towel on top so that the dough “breathes”. Let it rise for 20 minutes.
While the dough is rising, prepare the baking sheets - coat their bottom with vegetable oil.
Let the oven heat up. By the time the cakes are baked, its temperature should be as high as possible.
Sprinkle cornmeal on the surface on which you will roll out the cakes.
Cut the dough into pieces, each of which is turned into a layer 2-3 cm thick in the form described above.
Grease the cakes before baking with a beaten egg with the addition of olive oil.
Madauri is baked for 15-20 minutes in the oven.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from the Georgian khachapuri - cottage cheese bread, rather, cheese. But it is prepared differently in each locality. Mergel cakes are round, sprinkled with cheese on top. Adjarian - have an elongated in-depth shape with an egg in the recess. Somewhere vegetables and greens are added to khachapuri.

But the classic recipe is cakes with Imeretian cheese. Sweet dough is kneaded on kefir or matsoni.

Consider the method of cooking Adjarian khachapuri. They have an unusual boat shape. The top is left open. After cooking, 1 egg is released into the recess and put the baking sheet in the oven for 1-2 minutes so that the protein hardens. The yolk should be liquid like in soft-boiled eggs. Pieces of pie are dipped into it.

For cooking you will need:

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

Cooking method:

Add small pieces of butter, soda, salt, sour cream (or matsoni) to flour and knead soft dough. To make it plastic and homogeneous, it must be kneaded for at least a quarter of an hour.
Then put the dough in the refrigerator for 30 minutes.
Crumble the cheese with your hands or a crush. Add an egg, chopped greens to it. If the cheese is lightly salted, you can add salt to the filling.
Remove the dough from the refrigerator and divide into 8 pieces.
Roll out 8 cakes, spread the filling on top of each of them.
Pull the edges of the cake so that it looks like a boat.
You can roll opposite edges with rolls towards each other not completely.
Bake in preheated oven for 20-25 minutes.
You can put butter or an egg in hot boats.

Shotis puri with spice

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

Prepare food:

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

Cooking progress:

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

Ready cakes should be covered with a cloth to sweat a little.

Spicy appetizer of thin Georgian lavash

For a snack, bake or buy thinner lavash cakes. They wrap fillings from vegetables, meat, cheese. Let's try one recipe.

Ingredients:

1 lavash;
1-2 tomatoes;
Bell pepper;
One fresh and pickled cucumber;
Greenery;
Ham, smoked chicken breast;
sausage cheese;
Mayonnaise.

Cooking:

Finely chop all the ingredients and season with mayonnaise.
Put the filling on the pita bread and wrap it with a tube.
Top each tube with a beaten egg and place in the oven for 20 minutes.

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

Georgian lavash is a great dish for a daily menu. Be sure to treat yourself and your loved ones to one of our proposed recipes.

In contact with

For such a ubiquitous dish as pita bread, the recipe for cooking at home is very simple. Here you can find a fairly large variety of techniques with different ingredients. But since ancient times, a flatbread made from flour and water has been considered lavash. Usually it was served instead of bread with almost all dishes.

To date, lavash has become widespread and has changed a little; it comes with filling, both sweet and salty. But still, it is worth distinguishing between different types of pita bread and recipes for cooking at home.

Recipe for thick lavash

On the Internet, you can find a large number of recipes for making thick pita bread at home. But the most famous and delicious is pita bread, made from the following ingredients:

Wheat flour - 500 g;
Hot water - 300 ml;
Dry yeast - 1 tablespoon;
Salt, sugar to taste;
Vegetable oil - 60 g.

Flour is mixed with yeast and allowed to stand.
Meanwhile, water is boiled and mixed with oil. This consistency is poured into the flour and mixed thoroughly so that lumps do not form.
The resulting mass is divided into several parts and rolled out up to 1 cm thick.
Lavash is baked in the oven until tender.

Armenian lavash

Armenian lavash is the most widespread in the world. The recipe for cooking at home is quite common and simple. Each hostess has a different cooking process, but the result remains the same. Such pita bread can be used both instead of bread and for cooking dishes of varying complexity. Here you can recall such goodies as rolls with various fillings or twisters, which have gained unprecedented popularity in recent times.

To cook Armenian lavash at home, we need 3 cups of flour with a pinch of salt and a glass of water. Water should be used only hot, otherwise the result will be completely different. A well is made in the sifted flour, into which hot water is gradually poured. Before rolling out, the dough should be allowed to stand, and during the process itself, try to roll it into a completely thin layer. The size of the thickness depends on which pan you are using. You need to bake pita bread over medium heat in the oven or on the stove.

Uzbek lavash: a recipe for cooking at home

To prepare this type of pita bread, it is worth remembering that it turns out to be airy and soft. That is why yeast is used here. For pita bread, stock up on the following ingredients:

Flour - 5 glasses;
Salt 1 tbsp;
Sugar 0.5 tbsp;
Pressed yeast - 5 grams;
Water, preheated - 150 g;
Kefir - 150 g;
Sesame.

Recipe for making Uzbek pita bread at home:

The flour is dry mixed with yeast, salt and sugar.
Kefir is mixed with water and poured into flour.
Leave the dough in a warm place to rest.
We form cakes, which we flatten in the middle and send to the oven until cooked.
After that, you can decorate the resulting pita bread.

Another recipe for Uzbek lavash in milk can be distinguished, which includes the following components:

Flour - 5 glasses;
Salt 1 tbsp;
Sugar 0.5 tbsp;
Yeast - 1 teaspoon;
Water - 150 g;
Milk - 150 g;
Baking powder - 16 g;
Butter - 100 g;
Egg (yolk only)

The recipe will be as follows:

Pour warmed milk with butter into a container, mixing with flour and baking powder.
Add salt and sugar to taste.
Let the dough rest and rise.
We make small cakes, which are carefully greased with an egg.
We send it to the oven and wait for cooking.

Georgian lavash

The recipe for making Georgian lavash at home is slightly different in the amount of its ingredients. This includes components such as:

Flour - 350 gr;
Water 40 ml;
Salt 1 hour a spoon;
You can add a pinch of sugar;
Pressed yeast - 30 grams.

In a glass of hot water, yeast and salt are mixed.
The mixture is poured into flour, which was previously sifted. The dough is kneaded until a homogeneous consistency is obtained.
Next, pita bread is molded, which in shape are oblong cakes. They make a recess in the middle.
Lavash is placed in the oven and cooked until golden brown.
To make pita bread softer, it is wrapped in a wet towel and allowed to stand in this state for about half an hour.

Thin pita bread: a recipe for cooking at home

Water - 300 ml;
Flour - 0.5 kg;
Butter - 2.5 tablespoons;
Yeast - 10 g dry;
Salt is a big pinch.

The recipe for making thin pita bread at home is simple:

Flour is sifted through a sieve for enrichment with oxygen.
Wol with salt is poured into a hill of flour. The dough is kneaded until a normal consistency is formed.
The dough is placed in a cool place to rest. After that, cakes are laid out in the pan, which were previously thinly rolled out.
Lavash is cooked on both sides without adding oil until golden brown.

Yeast-free lavash

To prepare this type of dish, we need:

0.5 kg of flour;
200 ml of water;
Egg;
60 g butter;
50 g of vegetable oil;
Salt to taste.

To saturate the flour with oxygen, it should be carefully sifted before the process.
Next, add hot water and stir.
To prevent the egg from curdling, the dough must be allowed to cool and only then add all the remaining ingredients.
Tearing off small pieces, they should be rolled out and fried in a pan.

It should be noted that oil or fat cannot be used in cooking. This will help avoid a greasy and burnt taste. Another nuance that should be taken into account is that it is better to undercook the pita bread a little.

How to cook thin pita bread at home (video recipe):

If you often cook this delicious dish, then the dough sheeter for pita bread will help you a lot to facilitate the work. It makes the cooking process much faster.