Thick pita bread recipe at home

Lavash is a type of pastry that serves as an excellent substitute for bread in many countries.

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

The most famous are Armenian and Georgian, and you can easily prepare them yourself.

Let's look in this article at how you can prepare them 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.

And then you need to act in the following sequence:

1. Flour is mixed with yeast and allowed to stand.
2. Meanwhile, water is boiled and mixed with oil. This consistency is poured into the flour and mixed thoroughly so that no lumps form.
3. The resulting mass is divided into several parts and rolled out to a thickness of 1 cm.
4. Lavash is baked in the oven until cooked.

Recipe for Armenian thin lavash

First of all, remember that it is best to use premium wheat flour. If you want to experiment, then buy rye or corn. Water for pita bread must be purified.

Ingredients

• flour 475 g;
• water 270 ml;
• salt 1.5 tsp;
• vegetable oil 3 tbsp. l.

Cooking method:

1. Boil water, add salt, then stir well and turn off the gas.
2. Then sift the flour and add water to it in portions, stirring the mixture at the same time.
3. Add vegetable oil and knead the dough.
4. Place the kneaded dough into a bag and place it in the refrigerator for 20 minutes.
5. Divide the dough into pieces and roll them out with a rolling pin. “Pancakes” should be thin.
6. Place the pita bread in a dry frying pan and fry it on each side until cooked.

Ready!

To make your pita bread even tastier, you can add a little more salt than is written in the recipe, the main thing is not to oversalt it. You can also grease the flatbread while it is still hot with butter to give it a more delicate taste.

Armenian lavash

Armenian lavash is most widespread in the world. The recipe for cooking at home 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 preparing dishes of varying complexity. Here you can remember such delicacies as rolls with various fillings or twisters, which have gained unprecedented popularity recently.

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

A savory appetizer made from thin Georgian lavash

For snacks, thinner lavash cakes are baked or purchased. They are filled with fillings of vegetables, meat, and cheese. Let's try to prepare one recipe.

Ingredients:

• 1 pita bread;
• 1-2 tomatoes;
• Bell pepper;
• One fresh and one pickled cucumber each;
• Greenery;
• Ham, smoked chicken breast;
• Sausage cheese;
• Mayonnaise.

Preparation:

1. Finely chop all ingredients and season with mayonnaise.
2. Place the filling on the pita bread and roll it up.
3. Brush the top of each tube with beaten egg and place in the oven for 20 minutes.

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

Georgian lavash is an excellent dish for the everyday menu. Be sure to treat yourself and your loved ones to one of the recipes we offer.

Georgia is a very hospitable country, with magnificent feasts and ancient cuisine. Not a single meal is complete without the national bread, which is prepared in special ovens called “tone”. They can be found on every street. The composition of lavash and the cooking technique have remained unchanged for many years. It comes in two types: a lush round flatbread called “Puri” and a rounded diamond shape called “Madauri”. The difference can be seen in the photo.

Now everything is sold in the store, but everyone understands 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.

Uzbek lavash: homemade recipe

To prepare this type of lavash, you should remember that it turns out airy and soft. That's why yeast is used here. For pita bread, you should 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 lavash at home:

1. The flour is dry mixed with yeast, salt and sugar.
2. Kefir is mixed with water and poured into flour.
3. Leave the dough in a warm place to rest.
4. We form flat cakes, flatten them in the middle and put them in the oven until ready.
5. After this, you can decorate the resulting pita breads.

There is another recipe for Uzbek lavash with milk, 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 cooking recipe will be as follows:

1. Pour the heated milk with butter into a container, 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 carefully brush with egg.
5. Place in the oven and wait for it to cook.

Homemade lavash in the oven

Lavash is a good addition to Mediterranean dishes; it also fits perfectly into a barbecue feast, goes well with salads and as a pocket for various toppings or shawarma.

Lavash - wheat bread with olive oil and sesame seeds - is one of the oldest types of bread and is still a staple food in many cultures. It is often baked simply from flour and water. Flour is most often made from grains or from plants similar to grains that do not produce their own gluten. This flour can make an exceptionally flat cake.

Pita bread made from wheat flour and yeast became popular in Germany primarily thanks to Turkish and Greek eateries. Lavash is characterized by an elastic, juicy crumb with rough, uneven sponginess. The nutty notes come from a thin dusting of sesame or cumin on the crust.

Kneading: 5 minutes slowly, then 8 minutes at a fast pace. The dough is soft, viscous, elastic.

Proofing: 1 hour at 20°C, 24 hours at 5–6°C.

Cutting: give it a round shape, let it rest for 15 minutes, stretch it into a flat cake with a diameter of 25–30 cm.

Proofing of the workpiece: 1 hour at a temperature of 20–22 °C.

Before baking: Press holes with your fingers, brush with milk, sprinkle with sesame seeds.

Baking: 20–25 minutes at 220 °C, keeping the baking chamber moist.

Ingredients:

• 255 g wheat flour grade 550 - 80%
• 65 g wheat flour grade 1050 - 20%
• 150 g water (15 °C) - 47%
• 80 g milk (fat content 3.5%, 5 °C) - 25%
• 4 g pressed yeast - 1.3%
• 5 g sugar - 1.6%
• 7 g salt - 2.2%
• 6 g olive oil - 1.9%
• Black sesame for sprinkling (you can also use cumin or black cumin)

If you replace a quarter or a third of the wheat flour with wallpaper, you will get a more nutritious pita bread. Since grain absorbs more water, do not forget to increase the amount of water in the dough for every 100 g of wallpaper flour by approximately 5–15 g.

Preparation

1. In the bowl of the dough mixer, mix all the ingredients on the lowest setting for 5 minutes, then knead the dough until it reaches a consistency where it continues to stick to the walls and bottom.
2. Then knead the dough for 8 minutes on the second stage. At the end of kneading, the dough should completely move away from the edge of the bowl, have a soft, viscous-sticky consistency and stick slightly to the bottom of the bowl.
3. Cover the dough hermetically, let it ferment for 1 hour at room temperature (approx. 20 °C), and then transfer it to the bottom shelf of the refrigerator for another 24 hours at 5–6 °C. The volume of the dough should double.
4. Carefully remove the cold dough from the bowl using a scraper onto a floured work surface. Give the workpiece a rounded shape by tucking the outer edges towards the middle and pressing them in the center. Make sure that the flour is not driven into the dough, and that most of the gas accumulated in the pores remains inside.
5. Dust the workpiece with flour and cover with a linen towel or film. Let rest for 15 minutes. Then carefully stretch the dough with both hands, having previously treated them with flour, to a flat cake with a diameter of 25–30 cm and a thickness of 5–10 mm, being careful not to squeeze out too much of the gases accumulated in the dough.
6. Place the pita bread on parchment or a baking shovel sprinkled with semolina, cover with film or some container and let rise for 1 hour at a temperature of 20–22 °C.
7. Lubricate the dough with milk using a brush, and then make holes on the surface of the dough with your fingers. Sprinkle the workpiece with sesame or cumin seeds and immediately place in a very hot oven. Bake at 220°C, humidified, for 20–25 minutes. After 10 minutes, open the oven door wide and release the steam. To ensure a crispy crust, open the oven door slightly during the last 5 minutes of baking.
8. Allow the pita bread to cool on a wire rack, uncovered, or enjoy it warm.

Georgian lavash

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

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

1. Mix yeast and salt in a glass of hot water.
2. The mixture is poured into flour, which has previously been sifted. The dough is kneaded until a homogeneous consistency is obtained.
3. Next, pita breads are molded, which are shaped like oblong flatbreads. They have a recess in the middle.
4. The pita bread is placed in the oven and cooked until golden brown.
5. To make the pita bread softer, wrap it in a wet towel and let it stand in this state for about half an hour.

How to cook Georgian khachapuri

The classic recipe speaks for itself. Translated from Georgian, khachapuri is curd bread, rather cheese. But in each locality it is prepared differently. Marl flatbreads are round, sprinkled with cheese on top. Adjarian - have an elongated, in-depth shape with an egg in the recess. Somewhere they add vegetables and herbs to khachapuri.

But the classic recipe is flatbread with Imeretian cheese. The butter dough is kneaded with kefir or matsoni.

Let's consider the method of preparing Adjarian khachapuri. They have an unusual boat shape. The top is left open. After cooking, release 1 egg into the cavity and place the baking sheet in the oven for 1-2 minutes so that the white hardens. The yolk should be runny, like soft-boiled eggs. Pieces of pie are dipped into it.

For preparation you will need:

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

Cooking method:

1. Add small pieces of butter, soda, salt, sour cream (or matsoni) to the flour and knead into a soft dough. To make it plastic and homogeneous, you need to knead it for at least a quarter of an hour.
2. Then put the dough in the refrigerator for 30 minutes.
3. Crumble the cheese with your hands or a masher. Add an egg and chopped herbs to it. If the cheese is lightly salted, you can add salt to the filling.
4. Remove the finished dough from the refrigerator and divide into 8 parts.
5. Roll out 8 flatbreads and place the filling on top of each one.
6. Pull out the edges of the cake so that it looks like a boat.
7. You can roll the opposite edges into rolls towards each other, not completely.
8. Bake in a preheated oven for 20-25 minutes.
9. You can put butter or egg in hot boats.

Thin lavash: 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 sifted through a sieve to enrich it with oxygen.
2. A bowl of salt is poured into a mound of flour. The dough is kneaded until it reaches a normal consistency.
3. The dough is placed in a cool place to rest. After this, flat cakes that have been previously rolled out thinly are laid out on the frying pan.
4. Lavash is cooked on both sides without adding oil until golden brown.

Lavash without yeast

This recipe is considered classic. It contains only flour, water and salt. You won’t be able to bake a flatbread in the oven and get the original taste. Without yeast, pita bread will be hard as a rock. They will help you do without tones and give bread baking a fluffiness like in the photo kefir and soda. For preparation use:

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

Recipe for preparing Georgian lavash step by step:

1. To make the baked goods more fluffy, sift the flour a couple of times through a fine sieve.
2. Add salt, soda and kefir, knead until smooth and elastic. To prevent the dough from sticking to your hands, you can grease them with vegetable oil.
3. The resulting mass is wrapped in cling film or placed in a plastic bag. Leave the dough to rise. Soda and kefir act as yeast and make Caucasian bread soft.
4. The mass turns out very sticky and you don’t need to spare any flour to roll it out. The cake should be round in shape, approximately 3 cm thick and 25 cm in diameter.
5. Line a baking tray with baking paper, place the resulting workpiece and make several punctures with a thin, sharp object (toothpick, fork). This is necessary so that the bread does not swell. Leave to stand for a few minutes.
6. The blanks are sent to a preheated oven at 220 0 C. There it is cooked for 5 minutes, then it should be turned over to the other side. It takes 10 minutes to bake pita bread.
7. Cover with a damp towel until completely cool.

Advice! If the pita bread is dry in the oven, you need to grease it with butter.

Caucasian bread goes well with sour cream and herbs, pickled cheese and of course meat.