A step-by-step recipe with a photo of Armenian lavash: ingredients and technology for making a thin flat cake. Video recipes.
Armenian lavash is a thin layer of unleavened bread made from wheat flour. The recipe originates from the territories of the Caucasus and the Middle East. In the original, such cakes are baked in a tandoor on the inner side wall. In modern home conditions, the technology is slightly different from the classic one, but in the end you still get a tasty and high-quality product.
For the production of Armenian lavash, a minimum of ingredients are used - flour, water and salt. This bread is prepared without the use of yeast, which is why it is very popular among people who avoid using this product.
A feature of the dough for thin pita bread is its consistency: the mass must be very steep. Because of this, kneading the dough with a mixer alone will not work. Additional flour is injected by hand.
Home-made Armenian lavash is used as bread with various dishes, it is used to make rolls, lazy pies and pasties, lasagne, shawarma, etc.
Buying lavash is not a problem, but you can cook it at home without much effort, and there will always be fresh Armenian bread on the table. Therefore, we present to your attention a simple recipe for Armenian lavash with a photo of a step-by-step process.
- Caloric content per 100 g - 275 kcal.
- Servings - 4
- Cooking time - 1 hour 20 minutes
Ingredients:
- Flour - 2, 5-3 tbsp.
- Hot water - 1 tbsp.
- Salt - 1 tsp
Step by step preparation of Armenian lavash
1. Before making Armenian lavash, prepare the dough. In a wide and deep bowl, glass or metal, add flour in the amount of 2-2.5 glasses. Bring the water to a boil and pour it into the flour. The high temperature of the liquid makes it easier to knead the dough. Add and mix.
2. Next, spread the mass on the table, sprinkled with flour, and knead until smooth, cool. Moisten a clean kitchen towel with water and cover the dough with it. In this state, it must be left for half an hour so that the gluten in the flour swells, which will subsequently allow to roll out thin and whole sheets.
3. Prepare the finished dough in a sausage and divide into several parts. The size of the pieces should be such that, when rolled to the desired thickness, sheets of a suitable size are obtained (in accordance with the size of the pan). Next, roll out the dough very thinly and cut off the edges to get an even circle.
4. Preheat a dry frying pan without oil, as it is necessary to make Armenian lavash fresh. Here you need to get used to and empirically determine the optimal warm-up. The tortilla should cook well and quickly on both sides. Too high a temperature will cause the dough to burn, and too low to dry out the dough. Put the finished pita bread on a wide plate in a pile, sprinkle each sheet with water and cover with a towel. This will prevent moisture from evaporating, and the cakes will turn out to be plastic and tasty.
5. After 15-20 minutes, when the lavash has cooled, remove the towel. It is necessary to store such a product in a bag, placing it in the refrigerator. Shelf life is 3-4 days.
6. Delicious unleavened Armenian lavash is ready at home! Serve it to the table with any first and second courses, wrapped in tubes or in a stack.
See also video recipes:
1. Thin Armenian lavash
2. Yeast-free pita bread at home
