Thin Armenian lavash has long entered Russian cuisine, where today it occupies not the last place. However, not many housewives know that you can cook it yourself. It is not only cheaper, but also tastier and healthier. So, let's begin!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Thin Armenian lavash is the most popular product of oriental cuisine. It is the basis of countless meals and snacks. Of course, you can buy it, but for many lovers of this bread will be a discovery that you can cook it yourself. Because what is sold in supermarkets often does not live up to expectations: the product crumbles, then breaks, then becomes moldy, then simply falls apart. That is why I propose to bake Armenian lavash on my own at home. And my guide with a step-by-step photo recipe will help you.
With this recipe for making pita bread, you can always provide yourself with the required amount of its blanks. After all, it can be made for future use, frozen and stored in the freezer. Such lavash is used instead of bread, and for rolls, and for shawarma, and lasagna, and pies and many other snacks. In general, its application can be the same as that of a purchased product. The dough for it is kneaded in plain water, as in my recipe, but it can be made with kefir, and even with the use of yeast. Bake the cake in a hot non-stick frying pan or on a baking sheet in the oven.
- Caloric content per 100 g - 236 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Flour - 1, 5 tbsp.
- Drinking hot water - 0.5 tbsp.
- Vegetable oil - 3 tablespoons
- Salt - a pinch
Cooking thin Armenian lavash
1. Pour flour into a mixing bowl. Add salt and stir.
2. Pour vegetable oil into the flour.
3. Then add hot drinking water.
4. Start kneading the dough. You need to do this with your hands. At first, you may feel that the dough is very tight and little water has been added. But do not add additional water, continue to knead the dough.
5. In 5 minutes you will have an elastic bun dough.
6. Wrap it in plastic wrap and remove to rest for 30 minutes. During this time, while the dough is settling, it will become elastic and it will be easier to roll it out.
7. Then remove the dough from the packaging and divide into four parts.
8. Use a rolling pin to roll out the dough into a thin layer about 2-3 mm thick.
9. Hang the sheets on the glass so that it does not shrink, but rather the edges hang down. In the meantime, take care of the rest of the pieces.
10. Place the pan on the stove and heat. Do not lubricate it with oil. Then place a sheet of pita bread and fry in medium heat for about 2 minutes on each side. When on the surface you see that the dough is blowing up with bubbles, turn it over to the back side. The most important thing is to choose the right temperature, otherwise, on too high a heat, the cakes will instantly burn out, on a low one - there will be no bubbles. Therefore, if the first cake is not very beautiful, do not be discouraged. After all, the first pancake is always "lumpy".
11. To prevent the pita from becoming hard and hard, transfer each sheet with a towel dipped in water and well wrung out: towel-pita-towel-pita bread, etc.
12. Soak the pita bread under a damp cloth for about 15 minutes and can be used to prepare all kinds of dishes and snacks.
See also a video recipe on how to make thin pita bread at home.
