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What to make from thick pita bread. How to bake thick pita bread at home

Lavash is one of the varieties of baked goods, which in many countries serves as an excellent substitute for bread.

At the same time, recipes of this dish have certain differences - it depends on where they were invented.

The most famous are Armenian and Georgian, and it is quite possible to cook them yourself.

Let's take a look in this article on how you can cook them at home.

History of appearance

Lavash is unleavened White bread, which is made in the form of a thin cake.

As a rule, it is made from wheat flour and is popular among the Caucasian peoples.

In English-language editions you can see such names of this product as "brittle bread", "paraki".

The word "lavash" is translated from the ancient Assyrian language as "knead".

Traditionally, this dish is cooked in an oven called "tandoor".

It is built in the ground, and the walls are coated with clay.

Dry dung or brushwood is used as fuel.

The cakes are attached to the walls of the furnace after the fuel burns out, and removed using a special hook equipped with a handle.

What is pita bread made of?

It is customary to distinguish two types of lavash - Armenian and Georgian. They differ in taste and appearance... Armenian is very thin and is used to make all kinds of rolls. Georgian is made quite fluffy, and therefore it is perfect for various types of pizza. To cook Armenian, you need wheat flour, salt, water, and sour leaven.

Same traditional recipes this baked goods allow the use of poppy and sesame seeds. In some cases, yeast and butter are added to this dish. Do Armenian lavash very thin and baked in a dry skillet without adding fat. Part Georgian dishes, in addition to flour, water and salt, yeast must be included. Such a product is baked in the oven without adding oil. As a result, it turns out to be more magnificent than the Armenian counterpart.

Lavash recipes

Armenian lavash

  • water - 1 glass;
  • flour - 500 g;
  • yeast - 2 tsp;
  • salt - 0.5 tsp;
  • butter - 50 g.
  1. The water needs to be slightly warmed up, add yeast, softened butter, salt;
  2. Add flour, after which you can knead the dough. Remove it for an hour in a warm place;
  3. Divide the dough into balls 5 cm in diameter, then leave for another half hour;
  4. Roll each ball very thinly - it should turn out to be almost transparent;
  5. Take the rolled dough and put it in a preheated pan;
  6. You need to fry it very quickly. When it turns white and bubbles, you can turn it over. This usually takes literally 15 seconds;
  7. To make the lavash soft, sprinkle it with water on both sides;
  8. Put in a bag and cover with a towel.

Georgian lavash

We bring to your attention a short video recipe for making Georgian lavash. Enjoy your viewing!

For this dish you will need the following ingredients:

  • flour - 350 g;
  • salt - 1 tsp;
  • fresh yeast - 32 g;
  • water - 240 ml;
  • sugar - a pinch.
  1. Heat the water, add yeast, a little sugar and flour, mix thoroughly and leave for an hour;
  2. Sift flour, combine with salt and add dough. Knead a homogeneous dough;
  3. Knead the dough thoroughly, cover with a towel and remove for half an hour;
  4. Sprinkle a baking sheet with flour;
  5. Roll out a thin cake and place in the oven for about half an hour. Temperature - 220 degrees;
  6. Sprinkle the finished pita bread with water and wrap it in a towel - thanks to this, it will remain soft for a long time.

Uzbek lavash

In this video, we will share an option for making Uzbek lavash.

To prepare this dish, you will need:

  • milk - 1 glass;
  • dry yeast - 11 g;
  • butter - 50 g;
  • sugar - 2 tsp;
  • flour - 1 kg;
  • eggs - 2 pcs.;
  • salt - 1 tbsp. l .;
  • sesame.
  1. Heat milk, add yeast and sugar. Remove for 15 minutes;
  2. After bubbles appear on the surface of the milk, you should mix all the other products and add them to the dough;
  3. Knead the dough, cover with a towel and leave to rise;
  4. When the dough has doubled in volume, you can cook tortillas. Divide the whole dough into 5 parts, each of them should be rolled out into a cake;
  5. So that all the cakes have the same size and shape, you can use a plate to form the outline;
  6. Place the tortillas on a greased baking sheet. After that, leave for 20 minutes;
  7. Make holes in the center of the cakes with a fork, brush the surface with yolk, sprinkle with sesame seeds and place in the oven. It will take about 15 minutes to bake. Temperature - 200 degrees.
  1. The rate of rise of the dough is influenced by the freshness of the yeast and the temperature of the room, therefore it is recommended to keep it warm;
  2. It is very important that ready dough acquired an elastic consistency;
  3. Bake each side for no more than 15 seconds. Otherwise, the taste of baking will be different;
  4. To prevent the dough from swelling and fried evenly, it must be pressed against the pan with a wooden spatula;
  5. It is recommended to leave the finished pita bread for some time between two moistened napkins - thanks to this, the baked goods will not dry out and will not lose their size;
  6. The cooled flat cake can be rolled up and wrapped in cling film. Keep refrigerated.

Lavash is traditionally used to prepare a wide variety of dishes.

Interesting articles

Both in taste and in appearance it differs from its more subtle Armenian counterpart. Georgian lavash is, of course, about it! This is the National dish is a kind business card The Caucasus. Skillfully prepared, Georgian lavash turns out to be lush and thick, with a crispy crust and aromatic crumb. Let's try?

How to cook according to the rules?

Correct Georgian lavash is baked in an oven called "tone". This special oven is a huge clay pot, lined with bricks and set at an angle of about thirty degrees. Tone is usually melted with sawdust. During the cooking process, the fire is constantly maintained. Lavash, sculpted from dough, is placed (glued) to the back wall of the oven and baked for about ten minutes. To get a crispy crust, it is necessary to constantly sprinkle the prepared pita bread with water. Real Georgian lavash is simply delicious! It is customary to eat it freshly prepared with cheese, milk, herbs, and wine. To prevent the bread from weathering, it is wrapped in a towel - this way it lasts longer. Georgian lavash can also be used as a base for other dishes. For example, bake with meat or cheese filling- it will be even tastier! By the way, some Georgians consider the word “lavash” itself Armenian and prefer to call the national flatbread “puri” (tonis puri), which means “bread” in Georgian.

Georgian lavash at home

Of course, it is best to build a tane oven for meals in the courtyard of a private house. But if you live in a high-rise building, do not be discouraged: good bread can work in the oven or in an electric mini-bakery. You just need to knead the dough correctly and select the temperature and baking mode.

Georgian lavash: recipe

In order to knead the dough, take half a kilogram of flour, about half a glass of water, 30 grams fresh yeast, salt, sugar.

Dissolve the yeast in warm water, add a little flour and sugar, let it stand to come up. mix it with salt and yeast. Knead a homogeneous dough (like for pies). Cover the dough with a tea towel and leave to rise for half an hour. Preheat the oven to 220 degrees. Sprinkle a baking sheet with flour. Roll out cakes of a characteristic shape from the dough, put on a baking sheet and bake in the oven for 20 to 30 minutes until tender. Sprinkle hot pita bread with water, wrap it in a towel so that it sweats a little and becomes soft.

With corn flour

How to cook Georgian lavash with and egg? We need: a kilogram of wheat flour, five large spoons of corn, 80 grams of yeast, two small spoons of salt, one egg, vegetable oil.

We begin to prepare Georgian lavash (the recipe is in front of you) by sifting flour and mixing it with salt. Next, dissolve the yeast in half a liter warm water, let them stand for a while. We combine yeast and flour. We knead soft dough... We put it in a warm place for half an hour. In the meantime, thoroughly preheat the oven, grease the baking sheets with oil. We form cakes by slightly rolling them in corn flour, spread out to the required size (they turn out to be oblong and thick enough). Beat the egg with vegetable oil (it is better to take olive oil) and sugar. Lubricate the pita bread with the resulting mixture. We put on a baking sheet in the oven. Cakes are baked for 15-20 minutes at the very top in the oven until cooked. Sprinkle the pita bread with water several times during cooking. This will make the crust crisp but not hard.

Ancient recipe

How to cook Georgian lavash (recipe without yeast)? Ancient Georgian flatbreads were certainly prepared without the use of this product. As well as without eggs. Used as a leaven, the so-called old dough, which remained from previous kneading and sour. It was the bakers who added it to the new, freshly cooked. So, nothing but flour, salt and water! All the piquancy lies precisely in the method of cooking in a special tane (or tone) oven.

Madauri

This type of Georgian lavash is an oblong flat cake with a ruddy, golden hue. On one side, the cake is round and thickened. On the other hand, it is thin and pointed. No yeast is used in the preparation of the dough: only flour, salt and water. This type of lavash is baked very quickly (three to four minutes). Variants of madauri are found in various regions of Georgia. It is possible to use eggs and vegetable oil... A flat cake with butter, sour cream, herbs, cheese is used.

Khachapuri

This word can be translated literally: “ curd bread". There is no uniformity in the preparation of this dish. Megrelian - round, topped with Adjarian - boat-shaped, filled with an egg on top. Rachinskys - with beans. The classic filling is Imeretian cheese. The dough is used, cooked with yogurt or kefir (where yeast is replaced lactic acid product). Khachapuri is fried in a pan or baked in the oven.

Shoti lavash

To prepare it, you will need: 300 grams of flour, a glass of water, 10 grams of fresh yeast, a spoonful of honey (you can use molasses), salt, olive oil.

Dissolve molasses with yeast in warm water. Add two large spoons of flour and set aside in a warm place for 15 minutes. Combine flour with salt and mix with molasses and yeast. Set aside again for 10 minutes. Knead the dough with olive oil... When the dough has approximately doubled in volume, we form small loaves, rolling them in the air and pulling the edges. Place on a baking sheet lined with baking paper. Sprinkle with water and let stand until the volume increases. We bake in a well-heated oven for 15 minutes. Before use, lightly sprinkle the pita bread with flour. You can eat instead regular milk, oil.

Try to cook this delicious Georgian bread with or without filling according to one of the above recipes - and you will surely remain a fan Caucasian cuisine forever and ever! Bon Appetit everyone!

In many cuisines of the world unleavened baked goods is actively used instead of bread, and in some countries flatbread is always replaced at all. Let's find out today the recipe for thick pita bread, which will be quite simple and quick to make at home: it does not require much time or special culinary talents.

Such traditional pastries great with soups and hot meat dishes, and just eating a cake with a cup of tea can be nice.

They are especially fond of indulging in thick and soft lavash in Georgia, so the lush cakes are rightfully called Georgian.

Repeat exactly the original recipe for such original dish you will not succeed in the city, because for this you need a special stove - tone or tandoor. But even thick pita bread baked in an ordinary oven comes out tasty and soft.

Lavash is soft and thick: a recipe for cooking at home

Ingredients

  • - 1 kg + -
  • - 5 tbsp. l. + -
  • - 75-80 g + -
  • - 1 PC. + -
  • - 2 tsp + -
  • - 500 ml + -
  • - 1-1.5 tsp + -
  • - taste + -

How to cook classic Georgian (thick and fluffy) lavash with your own hands at home

The dough for the tortilla from the sunny country is certainly made with yeast, and is also infused before rolling - this is an important stage for obtaining a delicious lavash.

  • Sift the flour through a fine sieve, after which we mix fine salt into it. It is important that the flour gains airiness and is whipped as much as possible, saturated with oxygen.
  • We put the baker's yeast in half a liter of warm water and let it dissolve well in the liquid. They should completely "straighten out" in warm water.
  • After that, we pour the yeast diluted in water into our sifted flour with salt and begin to knead the dough into pita bread with our hands.

We leave a soft lump in a bowl (or in the container where you kneaded the dough), cover it with a clean cloth and leave it in a warm place for about half an hour.

  • We set the oven for preheating, remove a clean baking sheet from it and grease the sheet with vegetable oil.
  • Take out the dough that has come up on lush pita bread from the bowl and transfer it to the work surface.
  • We roll a long roller out of it and separate four or five lumps from it. From this amount of dough, we will get up to five Georgian flatbreads.
  • We roll each into a ball (working on a dry table sprinkled with corn flour), then press it down with clean hands, making it flatter.
  • Then we transfer the pressed balls to a baking sheet, forming oblong biscuits from them, but leaving them quite plump.
  • Break the chicken egg into a separate bowl, add granulated sugar and add a couple of teaspoons of olive oil.
  • Stir the resulting liquid and coat each pita bread with it on top. We send the baking sheet to the oven in the upper compartment, where we keep the cakes for about 15-20 minutes.

  • To make the cakes not only fluffy, but also soft, you need to sprinkle them with clean warm water once (they do this about in the middle of baking).

Semi-finished lavash is pierced in the center to form uniform holes, which additionally give the cakes a beautiful traditional look and splendor.

Thick hearty flatbread with dried dill: a recipe for a delicious favorite lavash

Ingredients

  • Wheat flour - 1 kg;
  • Chicken egg - 1 pc .;
  • Granulated sugar white - 2 tsp;
  • Odorless vegetable oil - for greasing the baking sheet;
  • Baker's yeast - 70 g;
  • Table salt - 2 tsp;
  • Dried dill - 5 tsp

How to bake a thick flatbread at home: recipe step by step

  • We sift several times wheat flour through a sieve, then add salt, dried dill to it and mix the dry ingredients.
  • We dilute the yeast in lukewarm water (0.5 l), and then pour the liquid into a bowl to the flour. Knead the loose, soft and pliable dough with clean and dry hands.
  • We remove the dough in a warm place, cover the dishes with it with a clean cloth, and mark for about 20-30 minutes so that it has time to come up.

We preheat the oven at 180-190 degrees so that it is well hot by the time the pita bread is sent to it. Grease a baking sheet for baking cakes with vegetable oil.

  • We take the dough out of the bowl and roll it into a long sausage, which we then divide into separate balls - from 3 to 5 - depending on the required size and length of thick cakes.
  • We squeeze each ball with our hands in the center, and then form an oblong loaf, quite dense and not thin.
  • We lay out the future plump lavashiks on a baking sheet, drive in an egg with sugar separately and grease them on top with this mixture.
  • We remove the baking sheet with the cakes in the oven on the upper division and bake for about 15-20 minutes, until the characteristic golden hue of the dough appears.

Such a cake comes out lush, but soft inside, with a crispy appetizing crust and a pleasant aroma of dried dill. This is perfect complement for soups and first courses, which will replace ordinary bread.

How delicious lavish lavash is prepared in Georgia: tricks of making bread

And here is the real classic fluffy cake, replacing white bread, Georgians make in a special oven - tone. There it comes out exactly as it should be: soft, elastic, baked well and evenly, with a crispy but not hard crust on top.

  • It is difficult to achieve the same effect in a gas or electric stove, therefore it is best to bake bread on the top shelf of the oven: the temperature there is as close as possible to the tandoor.
  • Sprinkling water on the baked tortillas helps to soften the crust so it doesn't crack or dry out.
  • Flour should always be sifted well before kneading the dough to make it airy. Otherwise, the bread will come out "clogged". Do not use stale flour for fluffy pita bread.
  • The recipe for thick lavash at home corresponds to an authentic Georgian recipe, but it is customary to work with the dough there using corn flour and greasing the cakes and a baking sheet with olive oil.

For such a ubiquitous dish as pita bread, the recipe for home cooking is very simple. There is a fairly wide variety of techniques to be found here with different ingredients. But for a long time, lavash was considered a flat cake, which was made from flour and water. Usually it was served instead of bread for almost all dishes.

To date, lavash has become widespread and slightly modified; it can be filled with both sweet and salty filling. But still it is worth distinguishing between different types of pita bread and recipes for cooking at home.

Thick pita bread recipe

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 components:

  • Wheat flour - 500 g;
  • Hot water - 300 ml;
  • Dry yeast - 1 tablespoon;
  • Salt, sugar to taste;
  • Vegetable oil - 60 g.
  1. The flour is mixed with yeast and allowed to stand.
  2. Meanwhile, the water is boiled and mixed with oil. This consistency is poured into flour and mixed thoroughly so that no lumps form.
  3. The resulting mass is divided into several parts and rolled out up to 1 cm thick.
  4. Lavash is baked in the oven until tender.

Armenian lavash

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

To make Armenian lavash at home, we need 3 glasses 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 depression is made in the sifted flour, into which hot water is gradually poured. Before rolling, 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 use. 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. This is why yeast is used here. For pita bread, you should stock up on the following ingredients:

  • Flour - 5 glasses;
  • Salt 1 tablespoon;
  • Sugar 0.5 tbsp;
  • Pressed yeast - 5 grams;
  • Preheated water - 150 g;
  • Kefir - 150 g;
  • Sesame.

Recipe for making Uzbek lavash at home:

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

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

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

The cooking recipe will be as follows:

  1. Pour the warmed milk into the container with butter mixing with flour and baking powder.
  2. Add salt and sugar to taste.
  3. Let the dough rest and rise.
  4. We make small cakes, which we gently grease with an egg.
  5. We send 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 tsp a spoon;
  • You can add a pinch of sugar;
  • Pressed yeast - 30 grams.
  1. In a glass of hot water, the yeast is mixed with salt.
  2. The mixture is poured into flour that has been previously sifted. The dough is kneaded until a homogeneous consistency is obtained.
  3. Next, pita breads are molded, which are oblong cakes in shape. A depression is made in them in the middle.
  4. Lavash is placed in the oven and cooked until golden brown.
  5. To make the 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 homemade recipe

  • Water - 300 ml;
  • Flour - 0.5 kg;
  • Butter - 2.5 tablespoons;
  • Yeast - 10 g dry;
  • A large pinch of salt.

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

  1. The flour is sieved through a sieve to be enriched with oxygen.
  2. Vol with salt is poured into a hill of flour. The dough is kneaded until a normal consistency is formed.
  3. The dough is placed in a cool place to rest. After that, cakes are laid out in a frying pan, which were previously thinly rolled out.
  4. 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.
  1. To saturate the flour with oxygen, you should sift it thoroughly before the process.
  2. Next, pour in hot water and stir.
  3. To prevent the egg from curdling, the dough must be allowed to cool and only then add all the remaining ingredients.
  4. 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 to avoid greasy and burnt taste. Another nuance that should be taken into account is that it is better to underfry pita bread a little.

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

If you often cook this tasty dish, then the dough rolling machine for pita bread will help you to ease the work. With it, the cooking process becomes much faster.