The recipe for lavash

Lavash is a fresh thin bread. It is customary to call this dish Armenian, but it is quite popular not only in Armenia. This dish is considered indispensable in the preparation of many delicacies, and with it you can successfully diversify the everyday menu. To start a little history.

The classic recipe for lavash is in a special clay oven called tandyr. The furnace is buried in the ground and resembles a huge pot made of clay. Inside the furnace, a fire is lit, after the firewood is burnt, and the soot is removed from the tandoor walls, bread is directly attached to them. As cakes are prepared, they are taken out of the oven with a special hook.

At home, you can cook something like this, just baking in the oven or even in a frying pan. The most important thing is to choose the right recipe for lavash.

Armenian lavash is characterized by the fact that it has almost no crumb. Flour for its preparation is taken only 1 or 2 grades. A certain amount of it is mixed in slightly salted water, the leaven is filled into the resulting dough, with which the dough for about two hours wanders. After this, the resulting composition should be divided into small pieces of the same size, roll out and bake.

This article will describe only a few recipes from the whole variety of options for preparing Armenian bread. The first recipe for cooking lavash contains whey. So, you need to take two glasses of flour for 250 grams, whey or milk - also 250 grams, vegetable oil in the amount of one tablespoon and salt. It is better to sift flour before use, then pour in it a little warmed up serum, add butter and salt. The dough after kneading should be very elastic and soft. After that, he should give a little rest. Then roll out the flat cakes and fry in a pan without adding oil. The bread readiness can be determined by the appearance of brown spots. Do not overdry the product. Cake should ideally be so soft that it can then wrap the filling. Someone to save this softness can put the baking in a bag, someone splashes water from the atomizer. It was a way of describing how to make lavash in a frying pan.

There is also a method of cooking this dish in the oven. To do this, you need about 3 cups of flour, warm water in the amount of a quarter cup, two teaspoons of yeast, three tablespoons of vegetable oil, and sugar and salt to taste. Also in warm water, salt and sugar dissolve. After that, in flour, you need to make a small groove and pour in water with yeast and oil. The dough should be mixed very thoroughly and the next 10 minutes to knead. In order to make the lavash delicious, before baking the dough should be held under the food film for an hour and a half. The size of the baked pita bread according to this recipe can be the same as the pan of the oven. In order for the baking to be carried out evenly, there should be no swelling, for this purpose it is recommended to pierce the pita with a fork in several places. In the question of how to cook lavash correctly, the most important thing is not to overexpose it in a hot oven, otherwise it will become very dry, so even splashing will not help.

The described options for baking Armenian bread are far from being all. Recipes for pita bread vary widely. In many European countries this dish is becoming more popular. It can wrap up different snacks: vegetables, pates, fish. Beautifully it will look in the form of sliced idiosyncratic rolls. You can also prepare something like a multi-layered pie with mushrooms, meat or also vegetables. In addition, Armenian lavash can be used in the process of making desserts, if you stuff it with cottage cheese or chocolate.

Experiment, come up with your recipe for cooking lavash! Bon Appetit!