Homemade lavash

Ingredients

Premium wheat flour – 500 grams;

warm boiled water – 350 ml;

dry instant yeast - 1 tsp. with top;

vegetable oil in the dough - 3 tbsp;

vegetable oil for greasing the baking sheet and hands - 1 tbsp.

167 kcal
2 hours 30 minutes
2 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Ruddy, fragrant, with a crispy crust and airy crumb, lavash will certainly appeal to lovers of home-baked goods. To make lavash, you will need the most common and widespread products, which can be found in every family and require little 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. You can sprinkle sesame or sunflower seeds on top of the pita bread.

Prepare the necessary products.

Sift the flour. Leave a little flour for mixing.

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

Pour in warm water in a narrow stream and use a wooden spatula to knead the dough.

Pour in vegetable oil.

Knead the dough with your hands.

Grease a bowl with vegetable oil, transfer the dough, cover with a towel and place in a warm space for 1 hour.

Then punch down the dough and put it in a warm place again for 30-40 minutes.

Grease your hands and baking sheet with vegetable oil, divide the dough into two parts. Cover one part with a towel. Place the other part on a baking sheet, form into a round cake, flatten it 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. Focus on the individuality of your oven. The baking time may need to be increased/reduced.

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

Lavash at home - the best recipes of Caucasian cuisine

There are two prerequisites for preparing pita bread at home. At first, the store-bought version tends to be brittle and dry, which is not acceptable either for eating or for making lasagna, chips and rolls. In addition, they would like to come into contact with the traditions of Armenian, Georgian and Uzbek cuisines, where the product is given respectable space.

How to cook lavash?

The dough for pita bread is varied. Narrow Armenian lavash is made from unleavened dough mixed with flour, water and oil. Fluffy Georgian and Uzbek lavashes are made from yeast dough, which contains eggs and milk. The next production also depends on the test. Unleavened pita breads are baked in a dry frying pan, while yeast ones are baked in the oven.

Any type of lavash has its own subtleties and secrets. Yeast-free lavash is kneaded only in hot water. Water brews the dough, it becomes layered, so during baking it swells and comes out fluffy.
Narrow pita bread dries quickly, so after production, the product is generously moistened with water and left under a towel.

Armenian lavash - a recipe for making it at home

Armenian lavash, the recipe of which differs in moderate ingredients, is very popular. It is prepared from unleavened dough using flour, butter and hot water. Hot water, when brewing the dough, increases the stickiness of the flour, so it rolls out perfectly and quickly puffs up when baking. The pita bread comes out narrow, but layered.

hot water – 250 ml;
flour – 750 g;
salt – 1/2 teaspoon;
oil – 40 ml.

Dissolve salt in hot water.
Collect the flour in a mound, make a hole and pour in water and oil.
Stir quickly.
Knead the dough for 15 minutes until it is completely elastic.
Cover with a towel and leave for 30 minutes.
Roll out 9 thin cakes.
Bake Armenian lavash at home in a dry frying pan until golden brown.

Lavash in a frying pan - recipe

Lavash at home in a frying pan is one of the convenient methods of production, where nothing special is needed either from the equipment or from the dough. The yeast dough is rolled out thinly, shaped to match the diameter of the frying pan, and the flatbreads are fried for a few seconds on each side. The pan must be dry.

flour – 750 g;
warm water – 250 ml;
dry yeast – 1 teaspoon;
oil – 20 ml;
sugar – 1/2 teaspoon.

Connect all the components together.
Knead the dough and leave it for 30 minutes.
Roll out 16 flatbreads.
Fry the pita bread at home in a dry frying pan for a few seconds on each side.

Lavash recipe in the oven

Lavash at home is a recipe for making it, where you can not only fry the product in a frying pan, but also use the oven. In the extreme case, the pita bread comes out golden brown on both sides without any manipulation of turning it over. The oven draws out water very much, so the baked pita bread is immediately moistened with water and covered with a towel.

flour – 350 g;
water – 150 ml;
oil – 50 ml.

Combine all ingredients and knead the dough.
Keep the dough in the bag for 30 minutes.
After that, divide into pieces, roll into thin cakes.
Bake lavash at home in the oven at 180 degrees for 2 minutes.

Yeast lavash

Yeast lavash or matnakash is traditional for Armenia. It is baked in the form of an oblong flat cake with sides on the sides and grooves in the middle. Thanks to the yeast dough, it comes out fluffy and rosy, with a tender crumb inside. Like all products made from yeast dough, it takes time to knead, but bakes in just 20 minutes.

dry yeast – 10 g;
water – 400 ml;
sugar – 10 g;
oil – 30 ml;
flour – 500 g.

Mix all dry ingredients.
Pour in warm water and knead the dough.
Leave in a warm place for an hour, knead, form two cakes with sides on the sides and grooves in the middle.
Leave to proof for 20 minutes.
Bake yeast lavash at home at 220 degrees for 20 minutes.

Uzbek lavash

Any recipe for lavash at home can be transformed to suit personal preferences. If you plan to have pilaf for lunch, you should pay attention to Uzbek flatbreads. Usually, they are prepared with sourdough. But even with yeast dough mixed with kefir and water, the flatbreads turn out just as fluffy, crispy and fragrant.

flour – 500 g;
water – 180 ml;
drink – 180 ml;
dry yeast – 1 teaspoon;
sugar – 1 teaspoon;
sesame seeds – 10 g.

Combine dry and watery ingredients.
Leave the dough warm for 60 minutes.
Form into 4 flatbreads.
In the center of each, squeeze a circle with the bottom of the glass. Sprinkle with sesame seeds.
Bake at 230 degrees for 10 minutes, placing a container of water under a baking sheet.

Georgian lavash - recipe

Georgian lavash is always rosy and fluffy. The point is not only in the dough recipe, which is largely made with yeast, but also in its molding, which does not involve narrow rolling. Before baking, the pita bread is brushed with butter and beaten egg. Bake quickly, in 10 minutes. During the process, it is moistened with water, so the crust on the product never dries out.

flour – 1 kg;
yeast – 80 g;
water – 50 ml;
testicle – 1 pc.;
curdled milk – 200 ml;
corn flour – 100 g;
oil – 30 ml;
sugar – 20 g.

Dissolve yeast with 10 g of sugar in water.
After 15 minutes, add flour, butter and yogurt.
Leave the dough for 30 minutes.
Form into 5 thick patties. Give them an hour to separate.
Grease with butter and beaten egg, sprinkle with sugar and bake at 220 degrees for 5 minutes.
Sprinkle with water and place back in the oven for 5 minutes.

Lavash from tandoor

Having learned how to correctly knead yeast dough for lavash at home, you can bake the product in a tandoor. Moreover, this type of manufacturing is easy to master. It is necessary to divide the dough into balls, grease them with oil, roll them out slightly, place them on a round wooden board and sharply slam the board against the wall of the tandoor.

flour – 550 g;
water – 350 g;
yeast - 1 tbsp. spoon;
oil – 50 ml;
sugar – 1 teaspoon.

Heat the water to 40 degrees and dissolve the yeast.
After 10 minutes, add other ingredients.
Let the dough rise twice.
Divide the dough into similar balls.
Grease them with oil, flatten them slightly, place them on a round board and with a sharp movement slam them against the wall of the tandoor.
Cover the tandoor with a lid and bake for 5-7 minutes.

Cheese pita bread

Homemade pita bread has many benefits. You can create it fluffy or narrow, bake it in the oven or in a frying pan, give it any shape and play with the taste by adding spices and cheese to the dough. Any type of cheese will do. The main thing is not to overdo it with its quantity. For a dough weighing 500 g, 150 g is enough. Otherwise, the pita bread will turn out hard.

flour – 375 g;
hard cheese – 100 g;
yeast – 10 g;
water – 100 ml;
butter – 40 g;
sugar – 10 g;
turmeric – 1 teaspoon.

Dissolve yeast and sugar in warm water.
Enter other components.
Knead the dough.
Form thin flat cakes and fry them in a dry frying pan.

Lavash with kefir

The only component that can reduce the production of lavash at home to a minimum of time and money costs is a drink. Together with soda, it quickly makes the dough soft and elastic, so you can start baking after 30 minutes. Lavash made with kefir is similar to bread. It comes out fluffy and crispy, and does not go stale for a long time.

flour – 200 g;
drink – 150 ml;
soda – 1/2 teaspoon;
salt – 1/2 teaspoon.

Combine soda and drink.
After 10 minutes, add flour.
Let the dough rest for 20 minutes, roll it out into a layer, and transfer it to parchment.
Bake at 220 degrees for 10 minutes.

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Georgian lavash

Georgia is a very friendly country, with sumptuous feasts and ancient cuisine. Not a single meal is complete without state bread, which is prepared in special ovens called “tone”. You can meet them on every street. The composition of lavash and the manufacturing technique have remained constant since ancient times. It comes in two types: a fluffy round flatbread is called “Puri” and a rounded diamond shape is called “Madauri”. The difference can be seen in the photo.

At the moment, everything is sold in the store, but it is clear to anyone that ready-made bread cannot be compared with delicious pastries made by yourself. Let's look at a couple of recipes for making Georgian lavash at home.

Lavash in the home oven

Having tasted homemade bread, not enough people want to give it up in favor of store-bought bread. It is not so difficult to prepare it yourself; you need to accurately knead the dough for Georgian lavash.

For 2 yeast cakes you need:

premium wheat flour – 0.5 kg;
baker's yeast (in a briquette) – pack (30 gr.);
sugar – 0.5 tbsp. l.;
salt – 1 tsp;
sunflower oil (refined) – 3 tbsp. l.;
purified water – 1/4 cup.

Advice! Fans of a healthy diet can use rye flour (not more than 40%), ground oatmeal or bran for the dough.

The sequence of making Georgian lavash at home in the oven:

Heat the water (not higher than + 40 0 C), add sugar, add crushed yeast and mix thoroughly until smooth. Stop waiting until the dough is covered with a foamy cap.
To saturate the flour with air, it must be sifted several times and salted.
Next, you need to combine the dough and flour, adding a little water as necessary. The dough must move freely from your hands and be elastic.
Now you can pour in the sunflower oil and gently knead the dough again. Wrap the resulting mass in film and forget about it for about an hour, placing it in a warm space. The dough should double in size.
The mass must be divided in half and rolled out into pieces approximately 3 cm wide. Place them on a baking sheet dusted with flour. Leave for 20 minutes.
Bake in a previously preheated oven at 200 0 C for 20 minutes until golden brown.
Sprinkle the prepared cakes with water, wrap them in cloth (A collection of different and interacting tissues form organs) and leave to cool. This is necessary so that the pita bread sits and becomes soft, the crust is crispy and not hard.

Caucasian bread baked at home comes out very tender and fragrant.

Lavash without yeast

This recipe is considered traditional. It contains only flour, water and salt. You won’t be able to bake a flatbread in the oven and get a unique taste. Without yeast, pita bread will be hard as granite. They will help you avoid baking and will give the bread baking the fluffiness that the drink and soda show in the photo.

wheat flour, premium – 0.22 kg;
drink 3.2% fat – 0.5 cups;
salt – 0.5 tsp;
soda – 0.5 tsp.

Georgian lavash in a frying pan

If for some reason there is no stove in the house, do not despair. Making Georgian bread can be done under all conditions, even in a frying pan. Only it is better to choose it thicker, heavier then the homemade lavash will turn out with a narrow crispy crust and a soft crumb.

Ingredients:

wheat flour, premium – 0.5 kg;
purified water – 300 ml;
dry yeast – 8 mg;
salt – 0.5 tsp;
sugar – 0.5 tsp.

Making lavash in a frying pan step by step:

Dry yeast and sugar are dissolved in warm water. Then you need to throw them until they start to bubble.
Sift flour, add salt. Add the dough. Knead. The dough comes out sticky, so it is recommended to lubricate your hands and the container where the dough will rise with vegetable oil. Cover with cling film. Let sit in a warm place until the mass doubles. This takes about an hour.
Take the yeast dough onto the table, divide into equal parts (about the size of a huge apple), sprinkle generously with flour.
Form a flat cake according to the shape of the pan. This can be done with the edge of your palm without a rolling pin. The dough comes out flexible and simply stretches.
Pita bread should be cooked in a perfectly heated dry frying pan, sprinkled with flour, without a lid. When the bottom of the baked goods becomes translucent and simply rolls off, you need to turn the bread over to the other side. Fry using the same method.
Place all the cakes in one pile, without greasing them with anything. Cover with a damp towel.

Advice! To speed up the rise of the dough, you need to use the freshest yeast.

Georgian bread, apparently not named, will help vary the table and give dishes a Caucasian taste.