Cooking thin pita bread at home. How to cook yeast-free pita bread at home

Today I have for you, Armenian lavash and its detailed recipe cooking at home. For a long time I wanted to cook it, but it seemed to me that it was insanely difficult, so my hands never reached it. But in fact, everything turned out to be much simpler. From this amount of products, 14 round cakes are obtained.

Fresh flatbread wheat flour — great alternative usual bread. Such cakes are popular not only in the Caucasus, as we also fell in love with them for their versatility. After all, lavash can be used not only as bread, but also to cook wonderful dishes from it. quick snacks and rolls. And if you start listing how many invented simple recipes from it, so you can’t remember everything at once. Particularly popular festive dishes with it, so perhaps for someone, this recipe will become real wand- a lifesaver.

Therefore, I want to show you a recipe for thin Armenian lavash in a pan. Traditionally, it is baked in a special oven, but since this recipe is adapted for all housewives, I will cook these cakes in a frying pan. And this recipe was sent by Elena, who often has such pastries on the table.

Ingredients:

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

Quantity: 14 pcs.

How to cook pita bread at home in a pan

To make it yeast-free homemade lavash I'm getting everything ready necessary products. I put water on fire, because we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

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

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

In order for the dough to become elastic, it must be kneaded for about 10 minutes. Do not add additional flour during the kneading process, as the indicated amount is sufficient. When kneading the dough, it needs to be stretched and wrapped, then it is saturated with air and, as a result, it turns out right. After time, it will not stick to your hands, it will become elastic and easy to work with.

Then 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.

Then I roll each piece into a ball, press down a little with my hand, put it on the board and cover with a napkin.

And at this time, lightly sprinkle the work surface on which I will roll out the pita bread with flour. Then, one by one, I begin to roll out the dough. Roll out very thinly, the thinner the better. To do this, you will have to make a little effort. For a more aesthetic look, you can cut the rolled out dough with a knife, making a beautiful circle out of it. To make it easier to do this, you can use a plate of the desired diameter as a template. Since pita bread is prepared quickly, it is better that you have several round blanks rolled out in advance. And so that they do not weather, I sprinkle them with a very small amount of flour, which I shake off before frying.

In the meantime, I put the pan on the fire so that it warms up well. There is no need to pour oil into it, because we will bake it in a dry frying pan. When it warms up, reduce the heat to medium and spread the prepared dough blank 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 collect in the spray gun drinking water and sprinkle it on each cake immediately after frying, and on both sides, and then cover with a kitchen towel.

Hot Armenian lavash I stack them on a board, and cover with a kitchen towel on top. As you can see, they turned out to be porous, thin and layered, which means that we did everything right. I can safely say that the taste turned out much tastier than I expected. Fried pita bread in a frying pan better than that that are sold in stores. After all, sometimes you buy it, but it crumbles or, on the contrary, some kind of rubber, so to make it yourself, in my opinion, perfect solution. It is perfect for forming various snacks, shawarma and much more. And some people eat it instead of bread, and for good reason, because it is so tasty, and it doesn’t take long to prepare. It is best to store it in disposable plastic bags so that it does not dry out. Try it and you do it, I hope you like it. Bon appetit!

For a long time I was going to try to cook Armenian lavash at home, and now the moment has come. Now I will share the recipe with you yeast lavash, and soon a variant by leaps and bounds. As always, we choose what we like best. I've baked brownies a few times now. They are absorbed by the household very quickly, just have time to fry them.

From the specified amount, approximately 10 to 13 pieces are obtained. The thinner the cake, the better lavash, therefore, we will hone the skill of thinly rolling out the dough together. Each time the cakes are getting thinner, and the result is better.

What to strive for?

We need to make thin Armenian lavash, which a) is completely baked, b) has a layered structure, c) has nothing to do with rubber.

Therefore, the dough must be kneaded very well, without using additional flour. Specified quantity enough in the recipe. We try to roll out thin-thin cake, they are fried quickly, so we first made blanks, and only then we start frying. If everything is done correctly, pita bread puffs up in one big ball or many small bubbles when frying in a pan, this is what you need. So, then we get a thin layered cake.

On a note: Initially, you need to make all the blanks and ensure that they do not wind up and stick together. To do this, dust each pita bread with flour and can be folded one by one. Flour will not let the dough wind up, and the cakes will not stick together. Before sending the pita bread to fry, shake off the flour a little.

How to cook thin Armenian lavash

Products:

Flour - 3 tbsp
Hot water - 1 tbsp
Salt - an incomplete teaspoon

Cooking:

Before starting…. My glass is 250 ml, now let's start.

Budget variant of bread, practically from nothing. Interestingly, it can be attributed to healthy eating? No yeast, no fat, even fry in a dry frying pan? Okay, let's move on to the recipe. That worries, after all, this moment, who will tell me, eh? It will be useful for us who are losing weight.

Initially, I suggest putting the kettle on to warm up. In the meantime, take your work bowl and sift 3 cups of flour into it, make a recess.

In the meantime, the water has already boiled, pour it into a glass, add salt and stir. Let it stand for 3 minutes, cool down a bit, we need hot water but not boiling water.

Now pour the water into the flour and at the same time stir with a spoon. The dough begins to form, we do not try to knead it with a spoon, but immediately on the work surface and begin to collect with our hands and knead very well.

Stretch the dough with your hands, roll it into a roll. Knead again and stretch again. With such simple actions, we saturate the dough with air, it is only good for him. Do not add extra flour, this is enough! The dough behaves well, does not stick to the hands and the work surface. In time, this procedure takes about 15 minutes.

After we cover the dough with a bowl, film or napkin and go to drink tea, we don’t approach the dough for half an hour.

The rested dough becomes elastic and pliable, it is a pleasure to work with such. We divide it into about 10-13 parts and roll out the cakes. I take the bowl in which I made the dough, turn it over, dust it with flour and put my Armenian lavash on it. Do not forget - we use flour for each cake.

All blanks are ready, let's start frying.

Heat up the pan, we don't need any oil. What I want to say about the pan, do not use ceramic for this purpose - then it will be difficult to wash it from small brown spots from pita bread. I adapted an old pancake for this purpose, it fit perfectly!

Lavash is fried very quickly, put a cake and observe, bubbles should appear. As soon as beautiful brown (precisely beautiful brown, not burnt) dots, specks appear on one side, we immediately turn over.

Fry the second side in the same way as the first.

Let's prepare in advance clean towel and water. They removed the pita bread from the pan and onto a towel, sprinkled it with water and covered it with the second part of the towel. We fry everything in the same way.

Let the pita cool and rest in a towel, and then you can eat, just like that or make rolls and snacks.

This is such a simple and delicious homemade Armenian pita bread, I recommend cooking it, you won’t regret it. Soon there will be many recipes with its use, tasty and healthy. How tired of the oven thin lavash, you can try to make it easier, but of course the taste is already different. Easy work and bon appetit.

Sincerely, Margarita Sizonova.

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Lavash or, as it is also called, "oriental bread" is present in many dishes oriental cuisine. Lavash recipes have been quickly adopted by fast food, as it is quick and easy to prepare, with readily available and inexpensive ingredients.

With its help, everyone's favorite shawarma, Mexican burritos, various rolls with filling are prepared. It can also be served as great addition to the first and second courses, shish kebabs and salads.

Mastering the preparation of pita bread at home is quite easy, and there are already an incredible amount of recipes where pita bread is used.

Lavash recipes at home

Making pita bread at home includes several options for baking, depending on the purpose for which you will use it. The main types of lavash are: Armenian (thin, no more than 2-4 mm) and Georgian (lush, 2-4 cm).

Thin Armenian lavash

You can bake such pita bread on a baking sheet and in the oven, but it is best to use a pan with non-stick coating– it is easier, easier and faster.

We will need:

Wheat flour (3 cups);
Hot water (1 glass);
Salt (0.5 tsp).

Cooking:

Mix hot water with salt.
Pour the flour on the table in a slide, make a funnel in the middle and gradually pour in the water.
Knead the dough until smooth, so that it sticks out of your hands.
Cover with a damp towel or napkin and let stand for about half an hour.
Lightly grease the pan vegetable oil and heat over medium heat.
Pinch off pieces of dough (about the size of egg), roll each into a thin cake.
Put the cake in the pan and fry until dark bubbles and spots appear on the surface.
Then turn the pita bread over to the other side and fry for another 30 seconds.
Put the finished cake on a dry wooden board and sprinkle lightly with cold water.
We bake the next pita in the same way. We stack them on top of each other like pancakes.

Lavash is very thin and elastic, so you can use it to make stuffed rolls or shawarma.

Homemade pita bread on kefir

Such pita breads are denser in texture and more fluffy than on water.

We will need:

Kefir (1 glass);
Wheat flour (2.5 cups);
Salt (1/2 teaspoon);
Vegetable oil (1 tablespoon);
Soda (1/2 teaspoon).

Cooking:

Kefir ( room temperature) pour into a deep bowl.
Add soda, salt and vegetable oil to it.
Gradually add the sifted flour to the rest of the ingredients and knead the dough.
The dough should turn out to be dense, after which we cover it with a towel and let it rest for 30 minutes.
Punch down the risen dough well. Cut into small pieces.
From each piece we roll out a cake no more than 1 mm thick.
Heat a frying pan (without adding oil) over medium heat.
Bake pita bread on each side for 10-15 seconds.

It is good to use pita breads on kefir for stuffing with fillings, followed by baking in the oven.

Homemade lavash with yeast (Georgian)

This variant of pita bread looks more like a fluffy loaf and is therefore served with various dishes as a supplement.

We will need:

Dry yeast (1 tablespoon with a slide;
Wheat flour (600 grams);
Warm water (350 ml);
Salt (1 teaspoon);
Vegetable oil (3 tablespoons);
Sugar (1 teaspoon).

Cooking:

Dissolve yeast in warm water. Add salt and sugar to them.
Gradually add the sifted flour and knead the dough.
Cover the dough with cling film or a towel and place in a warm place.
Approximately 40 minutes later the dough will do.
Dipped in vegetable oil, knead the dough with your hands for another 5-7 minutes. And again we clean it in a warm place for 20 minutes.
Grease the baking sheet well with vegetable oil. We take the dough, carefully dump it on all sides in oil and form a bun, gently crushing the dough down.
Then lightly flatten the dough, giving it the shape of pita bread. We form the sides.
Let the dough rest for a minute.
Then we moisten the surface of the pita bread with water with our hands and send it to the oven, heated to 200 degrees.
Lavash is baked until golden brown about half an hour.

Lavash is tender, with a crispy crust and airy crumb.

When preparing pita bread, be sure to let the dough rest, then it will roll out well and turn out to be elastic.
For uniform frying of pita bread in a pan, press the dough to the pan with a wooden spatula so that it does not swell.
The filling for pita bread can be: meat, mushrooms, Korean carrot, cottage cheese with garlic, vegetables with cheese, slightly salted fish, caviar, etc. Perhaps you also have your own version of the preparation of the filling for pita bread.
Lavash rolls can be served both cold and roasted in the oven. From thin pita bread you can make puff pies and snack cakes.

Lavash - great option for picnics and snacks holiday table And quick breakfast or dinner.

Widespread in many eastern regions, lavash is a special bread with a rich history and traditions. With great reverence for these thin unleavened cakes from wheat flour are in Armenia, where they are a kind of national treasure. But in other regions of the world, lavash has many admirers.

If you are one of them, make a simple Armenian lavash yourself. Eating golden, soft and very delicious tortillas, it is hard to imagine that they will need a minimum of products - just flour, water and salt, and there is nothing complicated in cooking. Such a pita will become great addition to various snacks, salads, soups and meat dishes.

According to this recipe, you can bake unleavened bread not only in a pan, but also on a baking sheet in the oven at a temperature of 230 ° C. The baking time will be 3-4 minutes. Step by step.

Cooking time: 40-45 minutes / Yield: 15-18 pieces

Ingredients

wheat flour 3 cups
hot water 1 cup
salt 0.5 tsp

How to cook simple pita bread in a pan

sift the flour in a large bowl.

Pour salt into a glass hot water and stir thoroughly until completely dissolved.

Make a small indentation in the flour mound. Pour into it in small amounts. salt water while stirring with a spoon.

Then transfer the contents of the bowl to a cutting board and knead the dough with your hands until a homogeneous structure is obtained. Ready dough should be easy to get out of hand.

Cover the pita dough with a damp cloth and let it rest for 20-30 minutes.

Heat a dry skillet over medium heat. Put a cake on it.

Fry until light brown spots and bubbles appear on its surface, then turn the cake over to the other side.

While one pita bread is fried, roll out another. Keep the main part of the dough under a napkin, as it tends to dry out quickly.

Remove the finished pita bread with a spatula and place on a wooden board. Drizzle the cake with cold drinking water and cover with a clean towel.

In the same way, bake all the pita breads and stack them on top of each other like pancakes.

Simple pita bread is ready - you can immediately serve it to the table.

Note to the owner: if you will not serve pita bread to the table immediately after cooking, then be sure to cover it with a towel. Otherwise, the top cakes can dry out quickly.

From this material you will learn how to make delicious thin pita bread at home according to the classic recipe with your own hands. You will also find here the most best recipes making lavash rolls crab sticks and other delicious toppings.

Actually, what is lavash? This is a white thin bread cake, traditional pastry in the Caucasus. freshly cooked hot pita bread has a soft structure, but before you have time to look back, the dough hardens and breaks in your hands. It is convenient to make "wrapped" sandwiches from this cake (a popular shawarma with pieces of chicken fillet, for example) or rolls - you just need to choose your favorite filling. Traditionally real lavash baked in a tandoor - a special oven that has several names for different peoples. The inside of the oven is very hot and ideal for this.

A quick way to make thin pita bread at home:

HOW TO MAKE ROLLS WITH CRAB STICKS AND OTHER FILLING INGREDIENTS .

BEST RECIPES FOR PREPARING LAVASH ROLLS AT YOUR HOME - WITH CRAB STICKS, FISH IN LAVASH, VEGETABLE FILLING, WITH HAM, WITH CHICKEN, WITH CHEESE, WITH CARROTS AND OTHER COOKING OPTIONS .

Classic recipe cooking:

Ingredients: sifted flour (up to 3 cups), dry yeast and salt (a teaspoon each), vegetable oil (a tablespoon) and one glass of non-hot water.

Yeast must be pre-diluted in water. Mix flour with salt and yeast, gradually adding water to the consistency. Kneading flexible soft dough. We take a large bowl, grease with vegetable oil and leave the dough in it for 60 minutes, be sure to cover it with a towel.

When the dough is ready, you need to divide it into five identical pieces. To prepare small pita breads, cut the dough into large quantity parts. We make balls from the resulting pieces, wrap them in cling film for 5 minutes (due to this, the cakes will turn out very thin).

Then he rolls out the dough, in the process, be sure to sprinkle it with flour (you should not spare the flour). You should get large cakes, with an approximate thickness of one and a half millimeters.

We heat on gas stove a large baking sheet, then set a small flame and with a rolling pin on a completely dry baking sheet we move each workpiece. We do not recommend leaving the stove at this moment, everything will be ready within a minute.

As soon as the dough turns white with a couple of ruddy spots, turn it over. You need to be able not to overexpose the pita bread on the fire so that it does not become too dry and so that you can make rolls with stuffing from it.

Carefully lay out the finished pastries on a towel. Near which there is a glass filled with water. Flat cakes should be lightly sprinkled with water from above and below, then immediately covered with a towel. Let the cakes cool slightly.

Homemade pita bread prepared according to this recipe will be thin, very tender, soft and not overdried. If you are not going to use it right away, then place it in a plastic bag. This will keep it fresh for several days. And if necessary, you can treat unexpected guests magnificent homemade rolls that will serve as a wonderful snack. We highly recommend making rolls with crab filling- real jam!!!

We told you in detail about how you can quickly cook delicious homemade pita bread. But making a cake is half the battle. Gotta do delicious dishes, rolls with different fillings.

Now you know how to cook appetizing roll from pita bread and what are the best fillings for pita bread. With the help of our recipes, you can easily cook at home a wonderful treat for the whole family and guests - rolls with crab sticks,