Lavash Armenian at home. Lavash Armenian: recipe with filling

Most people (including those who are exhausted by diets) with great difficulty do without bread. Some people do not even eat watermelon without it, while others use macaroni with bread. Like any other dish, a variety of rolls have their own unique taste, and a lover of rye bread does not always understand a fan of wheat. But with regard to lavash, almost all who do not refuse flour products are in solidarity: this is a thing that should at least occasionally be used.

Lavash: whose is he?

Until now, there is no unity in the opinion, to the kitchen of which people this "auxiliary" dish belongs, without which you often do not build the basic one. The authorship is claimed by Georgia, Armenia, and Turkey; They are joined by Azerbaijanis and Tatars; Lavash baked even in the already gone into the past of Persia, which has become now one of the regions of Iran.

However, for the modern Russian-non-historicist lavash, rather, all the same, the Armenian bread. And the most common translation of the name is usually from the ancient Armenian, where it denoted "good food".

Lavashi are different ...

True, some confuse two different breads, which although presented to the world by one people, but still differ from each other: lavash and matnakash. Both cakes are usually called our people lavash; But if you follow the terminology, then this name is a thin wheat "pancake", usually oval shape and a length of about a meter. At the same time, real lavash Armenian - without yeast and other additional ingredients.

A magnificent option, although it is based on wheat, but traditionally combines the flour of several varieties, the dough for it is yeast, and the crust must be clearly pronounced. But the main difference is that lavash dries quickly and in "dried" form it preserves edibility very, very long. Matnakash is similar to the usual varieties of bread and quickly grows stale.

The correct lavashi

If you are going to cook lavash Armenian at home, please note that the original recipe includes almost only flour and water. Even salt is considered superfluous, since "bread" should emphasize, and not deform the taste of the main dish. Yeast, eggs, milk (kefir, whey - anything dairy) will also be superfluous when baking. Traditionally, another leaven must be present. Usually in its quality there was a small residue of the previous test. In the absence of a classic open oven, where cakes should be baked, it is possible to cook lavash Armenian in an oven or on a dry frying pan. The latter method is recommended as more successful - in the oven it turns out to be too often over-dried.

Cooking rules

From products a glass of water, a pound of flour, yeast - 20 g of live or 8 g of dry will be useful. Although the original dough is bezdozhzhevoe, lavash Armenian at home is still prepared with them. Yeast in a quarter of all water soak and leave for swelling. Then the remainder of the water is added (add salt), flour is sieved in a bowl and dough is kneaded. It is divided into several pieces (usually 5 or 6), rolls into balls, which must stand in the heat to make the dough rise. Then the lumps are very thinly rolled. The resulting cake should almost be visible. Each quickly (seconds per 15) is fried in a hot frying pan. Do not fry longer - overdry! It remains only to shift the "bread" with wet napkins and think of what to wrap in them.

Suitable for any table

Bread in any culinary culture is an accompanying dish. It's not an exception, it's an Armenian lavash. A recipe with a filling, whatever it is, usually means wrapping it in a flat cake. So eat and more convenient, and tastier. "Internals" can be anything. But the most democratic is the Armenian lavash with cheese - it harmonizes with almost any other dish, and can act independently.

For the filling you can take cottage cheese, but you can have some kind of soft cheese. Both mix with chopped herbs. Its composition can be varied to your liking: coriander, dill, green onion, parsley, celery, garlic and even mint. The filling is smeared on pita bread, which is then curled and removed into the refrigerator. Before use, the resulting roll is cut into convenient pieces.

Barbecue option

As you know, vegetables are best for meat. It will not be superfluous to find lavash Armenian. At home, it can be successfully combined with almost any vegetables. One of the most "pretty" fillings is cucumber. If fresh cucumbers, cut into small cubes, mix with chopped boiled egg and spring onions, salt and add sour cream - the filling will be simply delicious. She is put on pita bread and folded with the last sausage.

It is possible and a little differently to stuff a pita Armenian. The recipe with cucumber stuffing gets a different taste if the main ingredient is combined with finely chopped Bulgarian pepper, grated cheese and crushed garlic. It turns out less like a salad with bread, but pretty sharp - just what you need to shish kebab.

Instead of breakfast

Cooking in the morning - little joy. But the morning meal, as doctors and ancient wise men, the chief. And then home Armenian lavash comes to the rescue. Thanks to him you can get a fully-fledged (and, moreover, very tasty, and also quickly eaten) breakfast. At 3 lavash in the evening, buy a chicken breast (four pieces), take from the refrigerator 4 eggs and 300 grams of cheese (the simplest will suit), a tube of mayonnaise and greens. Breasts and eggs are cooked, the meat is sorted into fiber. Cheese and eggs are individually rubbed. The greens are finely chopped and combined with eggs. Next - the most interesting. The foil is covered with a baking sheet or a table, the first lavash is placed on it. It is smeared with mayonnaise, on which the chicken fibers are placed. From above - again lavashik, smeared with mayonnaise, and on it - egg-green mixture. Again, the same puffed-up flat cake, on which the cheese is laid. All this is folded into a tube and tightly wrapped in foil. Hide the roll in the fridge: just in time, the layers will soak into each other, and for breakfast you will just have an unforgettable meal.

And in sweet dishes, he has a place!

Yet it is universal - an Armenian lavash! At home, it's easy to organize with his participation a wonderful dessert for children. 400-500 g of cottage cheese, 50 g of butter will be used for one cake (it must be softened beforehand, but not melt), spoons of seven sugars, 2 eggs, eight nectarines (peaches are also possible, but then choose slightly unripe), breading, lean oil (Only for lubrication), thick cream (150 ml), chocolate sauce (at your discretion) and mint sprigs for decoration (only if your children are not enemies of this plant).

Soft butter, cottage cheese, half of sugar and egg whip - at least blender, even a mixer, although the usual whisk, but carefully. 3 prepared nectarines are finely chopped, put in a mixture, which is then mixed. The form is lined with parchment, smeared with lean oil, sprinkled with breading. Lavash is spread on the table, the filling is laid out on it, the flat cake is folded first by a tube, which is then twisted by a spiral. It should be done quickly, so that the Armenian bread is not wet and does not begin to break. Next is preparing the "sauce": the cream is beaten with the remainder of sugar and egg. 2/3 are poured on the pie, which must be pinched a little. "Unreached" nectarines are cut in half, beautifully laid out on the surface, the top pours out the remainder of the pouring. For puscha beauty, you can cut the cake with a fan. In the oven, this luxury should stay for about twenty minutes, after which it pours over the chocolate sauce. Believe me, no child can stand before such a yummy!