Narrow Armenian lavash without yeast

Now I have for you, Armenian lavash and its detailed recipe for making it at home. For a very long time I wanted to cook it, but it seemed to me that it was unreasonably difficult, so I never got around to it. But in fact everything turned out to be even simpler. This quantity of goods yields 14 round cakes.

Unleavened flatbread made from wheat flour is a good alternative to regular bread. Such flatbreads are popular not only in the Caucasus, because we also love them for their versatility. After all, lavash can be used not only as bread, but also to make beautiful snacks and rolls from it. And if you start listing how many common recipes have been invented from it, you won’t remember everything right away. Ceremonial dishes with it are especially popular, so maybe for someone, this recipe will become a true lifesaver.

Therefore, I would like to show you a recipe for narrow Armenian lavash in a frying pan. Usually it is baked in a special oven, but since this recipe is suitable for all housewives, I will cook these flatbreads in a frying pan. This recipe was sent by Lena, who often has such baked goods on her table.

The dough for lavash is made with water, without adding yeast, which almost everyone will probably appreciate. This recipe for making lavash at home won me over with its availability of goods and easy cooking method. And if desired, you can cook it in the oven on a large baking sheet so that it forms a rectangular shape. I also recommend seeing how easy it is to make ciabatta.

Ingredients:

Wheat flour – 350 g + 50 g for rolling
Burning water – 200 ml.
Vegetable oil – 2 tbsp
Salt – 0.5 tsp

Quantity: 14 pcs.

How to cook pita bread at home in a frying pan

To create yeast-free homemade lavash, I immediately prepare all the necessary products. I put the water on the fire because we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

Next, pour in 2 tablespoons of vegetable oil, preferably refined, and mix with a spatula.

I pour in hot water at the very end and, continuing to stir, knead the dough. The water should be very hot, but not boiling water.

In order for the dough to become elastic, it needs to be kneaded for approximately 10 minutes. Do not add additional flour during the kneading process, because the indicated amount is enough. When kneading the dough, it must be stretched and wrapped, then it will be saturated with air and, in the end, it will turn out right. After time, it will not stick to your hands, will become elastic and will be easy to work with.

After that, I wrap it in cling film and let it rest for 30 minutes. Its weight is about 540 grams.

Next, I divide the rested dough into equal pieces. I got 14 pieces of 40 grams each.

Later, I roll any piece into a ball, press it lightly with my hand, put it on the board and cover it with a napkin.

And at this time, lightly sprinkle the work surface on which I will roll out the pita bread with flour. Then I start rolling out the dough one piece at a time. Roll out very thinly, the thinner the better. To do this, you will have to make a little effort. For the most aesthetic appearance, you can cut the rolled out dough with a knife, making a beautiful circle out of it. To make it easier to create this, you can use a plate of a suitable diameter as a template. Since lavash is prepared quickly, it is better that you have several round pieces rolled out in advance. And so that they don’t get chapped, I sprinkle them with a very small amount of flour, which I shake off before hot.

In the meantime, I put the frying pan on the fire so that it warms up perfectly. There is no need to pour oil into it, because we will bake it in a dry frying pan. When it is hot, I reduce the heat to medium and place the prepared dough piece on it. I bake it without adding oil, about 30 seconds on each side. But this is not the whole recipe for Armenian lavash. Now it is important that the resulting cakes do not become dry. To do this, I fill a spray bottle with drinking water and sprinkle it on each flatbread immediately after frying, on both sides, and then cover it with a kitchen towel.

Armenian lavash

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There are many recipes for making Armenian lavash, I will tell you about the most ordinary one - yeast-free. This pita bread can be used instead of bread, and it will also become a delicious base for snacks.

Manufacturing Description:

Ingredients:

Warm water - 200 G
Flour - 3 Cups
Table salt - 1 teaspoon

Number of servings: 3-4

How to cook “Armenian lavash”

Rate the recipe for Armenian lavash:

Please enter the characters from the pictures

It didn't work out! Dry and hard, the towel didn't help. Don't do it in the oven. It came out in a dry frying pan. Mislead people, the recert is a complete minus

Maria Chesnokova, actually 200ml and 200g of water are the same amount

The recipe is, in principle, normal, if only the proportions could be indicated correctly, I measured everything on a scale, so in order for the dough to come out perfectly, and not in the form of sections of huge mixed lumps and small crumbs, it turns out that there should be 200 ml of water, and not 200g. At first it seemed stupid to me to weigh the liquid, but I decided to follow the recipe, and how surprised I was that these particular crumbs were not enough for a regular dough

The lavash came out good, the basics without any additives

Not a bad recipe! Now I cook this kind of pita bread for everything - soup, meat.

The recipe is very successful! The lavash is delicious and soft, thank you!

I'm bookmarking the recipe, I'll need it all the time, thank you!

Armenian lavash at home

I would like to show you how to prepare Armenian lavash at home. There are many recipes for making it, the one I’ll tell you about is the most common – yeast-free. Armenian lavash is often used instead of bread, but it is also a suitable component for a quick snack, and, of course, everyone knows the various dishes for which it is needed, for example, envelopes from Armenian lavash with different insides, rolls or chips from Armenian pita bread. You can bake Armenian lavash according to this recipe in the oven or in a special oven, or, as I will do this time, in a non-stick frying pan - very quickly and deliciously!

Ingredients for “Armenian lavash at home”:

Wheat flour / Flour - 3 cups.
Water (hot!) - 1 cup.
Salt - 0.5 tsp.

Nutritional and energy value:

Ready meals
kcal 1641.6 kcal	proteins 44.2 g	fat 5.8 g	carbohydrates 359.5 g
100 g dish
kcal 224.9 kcal	proteins 6.1 g	fat 0.8 g	carbohydrates 49.2 g

Recipe for “Armenian lavash at home”:

Armenian lavash at home

Upload date: 2013-08-26T22:40:12+04:00

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Armenian lavash is a worthy candidate for bread

Ordinary Armenian lavash has gained extraordinary popularity in modern cuisine. It is not only a worthy substitute for bread, but is also used as a suitable base for a huge number of dishes and quick snacks. This product includes only three basic ingredients: flour, water and salt, and even an inexperienced cook can make it. The calorie content of the product is average - 240-280 kcal, so you can safely replace your favorite pastries with it without fear for your figure.

Let's look step by step and with photos at how to prepare Armenian lavash using several methods, as well as some snacks made from it.

Armenian narrow lavash in a frying pan

This detailed {instruction} will help even the most novice housewife, without the help of others, to create the right thin Armenian-style lavash in her kitchen using the most common ingredients and ordinary kitchen utensils.

List of items for making 9 small flatbreads:

A glass of hot boiled water;
Wheat flour - 3 cups;
Salt – half a teaspoon;
Refined sunflower oil – 2 tablespoons.

Now the actual production of Armenian lavash:

Sift the flour into a separate bowl, create a well in it and pour in some water with salt dissolved in it, and also add vegetable oil. Quickly knead the dough using a narrow fork and move it to the work place;
We continue to knead the dough mass with our hands until it turns from dense to plastic and soft. This process must be completed within 15-20 minutes so that the product is saturated with oxygen and becomes layered. After this, cover the workpiece with a bowl and let it rest for half an hour;
During this period of time, the dough should become elastic. Divide it into 9 similar balls (this number may vary depending on the size of the pan). We cover them with a cloth (a collection of different and interacting tissues form organs) so as not to weather them, and begin to roll them out very thinly, one by one, trying to give each piece the shape of a circle. Any layer must be translucent;
Place a dry frying pan on a flame slightly below medium and heat it well;
Place the first rolled layer on it. In almost half a minute it will begin to become covered with bubbles. We hold the product for about a minute and a half until the corresponding brown spots appear, then we turn it over to the reverse side and hold it for another half a minute. If the dough is kneaded correctly and painstakingly, then our pita bread will begin to swell a little;
Bake the remaining cakes in the same way. After this, you can enjoy the newly-made fragrant product. Also, Armenian lavash at home can be stored in the refrigerator or frozen. To do this, you need to roll it up and put it in a bag.

Narrow homemade lavash with yeast

It is baked in the same frying pan as in the previous recipe; the cakes are made across the diameter of the dish.

Flour – 400 g;
Yeast – 7 g;
Water – 200 ml;
Butter – 50 g;
Salt - a small spoon.

Now the recipe for Armenian lavash:

Dissolve yeast and salt in heated water, add a glass of flour and leave for 10 minutes;
Melt the butter and cool it, then pour it into the dough and mix everything thoroughly;
Add the remaining flour and knead the dough. We cover it with a cloth (a collection of different and interacting tissues form organs) and leave it in a warm room for half an hour;
After this time, divide the mass into 7 equal balls and leave for another 10 minutes to make the cakes easier to roll out;
Rolling out and baking in a frying pan is done in the same way as in the previous version.

Oven recipe

This cooking scheme will help you create a huge flatbread, which is perfect for shawarma with several layers or a snack roll.

Flour – 350 g;
Water – 150 ml;
Salt - a teaspoon;
Vegetable oil – 3 huge spoons.

Stir the salt in some water, add some butter and add half the full amount of flour. Bring the mixture until smooth. Add the remaining flour, knead into an elastic dough and put in a warm place for half an hour;
Divide the workpiece into pieces according to the size of the baking sheet;
We roll out any ball into a layer of any preferred shape, place it one by one on a baking sheet and place it in an oven heated to 180 degrees. Hold for 2-3 minutes;
The finished browned cakes should be lightly rinsed with water;
Place the wet products on top of each other in a stack, cover with a cloth and leave for half an hour. After this, they can be placed in a bag or put in the refrigerator.

Lavash with cheese and herbs

You can prepare very playful and tasty dishes from Armenian lavash. This is just one of the majestic abundance. This appetizer is very easy to prepare, so you can feed it to guests without much effort or time.

3 sheets of pita bread (you can divide them into the smallest parts);
300 g feta cheese;
2 testicles;
A bunch of greenery;
3 cloves of garlic.

Step-by-step cooking scheme:

For the inside, mash the cheese with a fork and chop the greens. Finely chop the garlic. We combine these ingredients together in one bowl, break the eggs here and mix everything well until smooth;
We spread the resulting filling onto the wide part of the pita bread and roll it into a tube from the wide side to the narrow side;
Place the pieces tightly next to each other on a greased baking sheet or in a baking dish. You can also top them with cheese sauce. We bake our pita rolls with cheese in an oven preheated to 180 degrees for 15-20 minutes. As a result, you will get products with a great smell and a wonderful crispy crust.

Lavash rolls with cheese and bacon

Homemade Armenian lavash with entrails is very popular, because it is prepared very simply and quickly, and you can wrap virtually any food in it. One of these snacks is rolls. You don’t need any culinary skills to make them, and in the end you will get a real hearty dinner in just 20 minutes.

Armenian lavash – 500 g or one package;
Hard cheese and smoked bacon – 100 g each;
Vegetable oil and ketchup - a tablespoon;
Spices - to taste;
Soy sauce – 2 tablespoons.

Place thinly sliced bacon on the spread pita bread;
The next layer is cheese cut into thin slices;
Roll the workpiece into a sausage, cut into medium-sized portions and place in a baking dish;
Mix soy sauce, ketchup and vegetable oil in a separate container, add your favorite spices. Fill our Armenian lavash roll with the acquired consistency and bake in the oven for 10-15 minutes at 190 degrees until browned.

You see, making homemade pita bread is quite simple. It is a universal ingredient for almost all great dishes. The abundance of insides is simply limitless. It all depends only on your tastes and imagination.

Narrow Armenian lavash without yeast