Lavash at home in a frying pan: recipe. Lavash with greens

Lavash dishes

How to cook thin Armenian lavash at home. Exquisite taste according to a special step-by-step recipe with photo and video instructions. Bon appetit!

30 min

210 kcal

5/5 (2)

What you need to know before cooking

Kitchen appliances:

spacious frying pan with non-stick coating with a diameter of 23 to 26 cm;
several spacious bowls with a capacity from 200 to 950 ml;
wooden spatula;
sieve;
sharp knife;
cutting board;

medium or large grater;
metal whisk;
measuring utensils or kitchen scales;
cotton and linen towels;
oven mitts;
blender and food processor.

The basis:

Filling:

2 boiled eggs;
7 g ground black pepper;

25 g of greens (onion, dill, parsley).

Additionally:

50 g of creamy margarine or lard.

Cooking sequence

Preparation:

Pour the flour into a sieve and sift thoroughly several times.
We boil the water, then let it cool to room temperature and bring it to a boil again.
Melt the creamy margarine for frying in a water bath or in the microwave.
Chop the boiled eggs using a knife or a special attachment in a food processor.
Finely chop the greens with a knife or grind in a blender.

At this stage, you can use your imagination and come up with additional components to enhance the aroma of pita bread and give it a more appetizing appearance. For example, I highly recommend adding your favorite spices - in my case, curry, rosemary or thyme. However, if you are not sure what flavor a particular seasoning will give to a dish, it is better not to add it.

Dough:

Preparation:

Important! Armenian lavash can be easily made in the microwave. To do this, place the prepared flatbread in a wide microwave-safe container and sprinkle it with filling. Bake the pita bread on the highest setting for about a minute or two, without turning it over or opening the oven door during the process.

Ready! Now you know exactly how to do Armenian lavash. Amazingly tasty products do not cool down for too long, so serve them immediately on one common dish so that your family can take them to their plate one at a time.
My aunt, who has a particularly wild culinary imagination, often sprinkles finished lavash products dried garlic, mixed with sour cream or full-fat kefir, and the dish is decorated with green onion feathers.
But keep in mind that if you have prepared pita bread, store it in a plastic bag, otherwise it will dry out and lose all its taste.

Attention to video

Watch the video on how to properly knead the dough and fry excellent lavash in Armenian style.

I prefer to eat lavash without filling with mayonnaise, full-fat sour cream or other suitable sauce. However, my husband cannot imagine an evening without shawarma made from homemade pita bread.
Below I would like to offer you more Several variants using Armenian lavash as a side dish or main dish.

Serving lunch give up bread, which we usually serve with soups or borscht. It’s better to serve fresh, still hot lavash instead - it’s much lower in calories and is incredibly suitable for first courses.
Season your products Caesar, chili or Tabasco sauce. Soy sauce also goes great with them.
Come up with products original filling: This can be anything from sour plums and apples to minced meat.
Lavash is great for cooking great sandwiches: Just bake them thicker and use them as bread. Thin pancakes also make excellent cakes and pies.
Cut the cooled pita bread into thin and long strips to get amazingly tasty homemade noodles.

Having cooked delicious pita bread, you will definitely want to improve your skills in preparing the most famous dish of Armenian cuisine.
Try to cook the most tender

Widespread in many eastern regions, lavash is a special bread with a rich history and traditions. These thin unleavened flatbreads made from wheat flour are treated with great reverence 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 simple Armenian lavash yourself. Eating golden, soft and very tasty flatbreads, it is difficult to imagine that they will require a minimum of ingredients - just flour, water and salt, and there is nothing complicated in preparation. This pita bread will be an excellent addition to various appetizers, salads, soups and meat dishes.

According to this recipe, you can bake unleavened bread not only in a frying 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 glass
salt 0.5 teaspoon

Preparation

Sift the flour into a large bowl.

Pour the salt into a glass of hot water and stir thoroughly until it is completely dissolved.

Make a small depression in the mound of flour. Pour salted water into it in small portions, 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. The finished dough should easily come away from your hands.

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

Heat a dry frying pan over medium heat. Place the flatbread 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 roasting, roll out the other one. 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 it on a wooden board. Spray the tortilla with cold drinking water and cover with a clean towel.

Bake all the pita breads in the same way and stack them on top of each other like pancakes.

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

Note to the owner: If you do not serve pita bread immediately after cooking, be sure to cover it with a towel. Otherwise, the top cakes may dry out quickly.

Ruddy, aromatic, with a crispy crust and airy crumb, lavash will undoubtedly appeal to lovers of home-baked goods. To make lavash you will need the simplest and most common products that are found in every family and a little of your patience. From the amount of ingredients given in the recipe, you can prepare two pita breads with a diameter of about 25 cm or one large pita bread. You can sprinkle sesame or sunflower seeds on top of the pita bread.

Prepare the necessary products.

Sift the flour. Leave a little flour for mixing.

Combine flour, salt, sugar and dry yeast. Stir.

Pour warm water in a thin stream and knead the dough with a wooden spatula.

Pour in vegetable oil.

Knead the dough with your hands.

Grease a bowl with vegetable oil, transfer the dough, cover with a towel and place in a warm place for 1 hour.

Then punch down the dough and put it in a warm place again for 30-40 minutes.

Grease your hands and baking sheet with vegetable oil, divide the dough into two parts. Cover one part with a towel. Place the other part on a baking sheet, form into a round cake, flatten it and make grooves with your fingers. Sprinkle with sesame seeds if desired. Leave the dough to rise for another 10 minutes. Sprinkle with water.

Bake the pita bread in an oven preheated to 210 degrees for about 30 minutes until golden brown. Focus on the features of your oven. The baking time may need to be increased/reduced.

Sprinkle the finished pita bread with water, cover with a towel and leave to cool completely.

The rosy and delicious lavash is ready.

Delicious experiments to you!

And Bon Appetit!

You will need:

Lavash for shawarma is a very thin unleavened flatbread, which in the East is prepared in a tandoor, but we will use a simple frying pan or oven. The flour must be sifted. The dough can be made with or without yeast. In the first case, it needs to stand for at least an hour, in the second - 20-30 minutes. After such a “rest”, the gluten will swell well, and the mass will become more pliable when rolled out.

The consistency of yeast dough should be airy and soft, while yeast-free dough should be stiff but elastic; knead it until the stickiness disappears.

Finished products are stored in plastic bags for about 4 days.

Choose the lavash recipe at your discretion, but you already know how to prepare shawarma at home.

Yeast

To prepare, take:

Whey (can be replaced with water) 250 g
Flour 500 g
Dry yeast 8 g

Mix flour and yeast, add a pinch of salt, pour in preheated liquid and knead thoroughly.

Divide the mass into several parts. Each of them needs to be rolled into a ball with a diameter of 5 cm, placed in a clean bowl, covered and left to rise for 40 minutes.

Yeast-free

There is no yeast in the original recipe, but this option requires certain skills. Required:

Warm water or whey 1 glass
Flour 3 cups
Salt ½ teaspoon

Heat the water so that it is warm, add salt and gradually add flour, while mixing everything with your hands.
The consistency should be thick and plastic. To prevent the dough from tearing when rolling, you should achieve maximum elasticity at this stage.

Leave the resulting mixture to sit for 20 minutes.

Simple

You can make lavash at home using a recipe that contains sunflower oil, which gives additional elasticity. The following products are needed:

Flour 3 tbsp.
Oil 2 tbsp. l
Water 1 tbsp.
Yeast 5 g
Salt 1/2 tsp
Sugar 1/2 tsp

Heat the water, add sugar and yeast to it. Slowly pour this mixture and butter into the flour and knead until you obtain a soft dough that does not stick to your hands. Then leave everything to brew for 20 minutes in a warm place under a towel.

Armenian

Armenian thin lavash is very easy to wrap and cook without yeast.

Flour 4 tbsp.
Water 330 ml
Grows. oil 2 tbsp. l.
Egg 1 pc.
Vodka 1 tbsp. l.
Salt 1 tsp.

Bring water with salt and oil to a boil.

Beat the egg into the sifted flour, add vodka, and mix. Next, add hot water little by little, stirring all the time. Knead with your hands until the mixture comes off your hands well. Place in a bag and leave for at least an hour. During this period, you need to take it out once and knead it.
Once the dough has rested, divide it into egg-sized portions and roll it out thinly.

Jewish

Prepared from a simple set of products:

Flour 3 tbsp.
Water 1 tbsp.
Salt 1/2 tsp.

If you are afraid that you won’t be able to roll it out thinly, you can add 2 tablespoons of vegetable oil.

Mix flour and salt with hot water and let stand for a while.

Cheesy

Let’s not limit ourselves only to classic recipes, because there are many variations of lavash. Try making delicious, tender flatbreads based on hard cheese.

Flour 1 tbsp.
Water 1/2 tbsp.
Yeast 10 g
Grated cheese 80 g
Butter 50 g
Salt 1/2 tsp.
Sugar 1 tsp.

Dissolve yeast in warm water with sugar and salt. Add soft or melted butter, cheese, flour, knead the dough and let it rise. Then divide into parts, cover with a towel and leave for 10 minutes.
On a table sprinkled with flour, roll out into a layer no more than 2-3 mm thick.

Pita breads turn out very cheesy; they can be used not only for shawarma, but also for rolls, burritos, or as an independent dish.

Tomato

Another unusual version of pita bread made with tomato juice and spices.

Flour 0.5 kg
Tomato juice 1 tbsp.
Yeast 10 g
Salt
Any spices

Salt the juice, add spices (black and red pepper, dry herbs, etc. as desired). Add dry yeast, stir until dissolved. Then give flour, knead and place in a warm place to rise.

Punch down, divide into balls and leave for another 10 minutes. Roll out as thin as possible.

Today we will prepare Armenian lavash. Many are accustomed to the fact that normal lavash can only be prepared in the Caucasus and only exclusively by representatives. In principle, this statement is not far from the truth, but at the same time it is not 100% true; there is a pleasant exception. Of course, the most delicious lavash is prepared in the tandoor, but you can also experiment at home, so this article will talk about how to prepare an Armenian lavash recipe at home.

It's probably time to explain why I chose this topic today. The fact is that Armenian lavash is generally a universal thing. This is not only a type of homemade bread, it also has another purpose. It can serve as bread, spoon and napkin at the same time. Isn't it convenient? In addition, lavash is great as a forming base for many delicious dishes. This includes homemade shawarma, lavash rolls, meat pie, cheese pie, achma, strudel, and much more. Well, if so, then let's try to cook it ourselves.

Theoretically, lavash is a variant of yeast-free dough, this is its main benefit. The most striking example is thin Armenian homemade lavash. However, not all housewives know how to make good dough. It's not scary. If you don’t get carried away and use only high-quality yeast, the result will be very good. Therefore, I will include this component in the ingredients, but of course you can do without it.

Making thin Armenian homemade lavash

Let's start. First, heat a little water in the kettle and pour it into a deep bowl. Pour yeast and salt into it and stir thoroughly until they are completely dissolved in warm water. The next stage will be. It must first be removed from the refrigerator so that it becomes softer. We also put it in a bowl and stir everything thoroughly again.

Now let's start adding flour to the water. It's not as simple as it seems. It is best to add it to the water gradually, in handfuls. Throw in a handful, stir, throw in again and stir again. In this simple way we will ensure that the dough is uniform, without lumps.

As soon as the last handful has gone into the dough and you are sure that kneading is finished, you need to sprinkle with water and cover with a piece of plastic, for example a regular bag of sufficient size. We remove the bowl with the dough to the side so that it sits properly. It will take approximately 50 – 60 minutes.

Now you need to remove the dough from the bowl and knead it on a flat table sprinkled with flour so that it does not stick. I also recommend using your hands periodically. Then the dough will definitely not stick to them. You don’t need to knead the dough for thin Armenian lavash for long, just until it becomes absolutely uniform. Divide the entire lump of dough into several parts. I usually get 6 - 7, but it doesn’t matter. The main thing is that each piece turns into a ball approximately 5 - 6 cm in diameter.

Let's put the frying pan on the fire to warm up, and while this happens, take out the bowl. Now the most important business begins. Each ball needs to be placed on a very flat surface so that the resulting “pancake” is very thin. The pita bread should be almost transparent at this stage. In short, the thinner the better.

Lightly grease the heated frying pan with sunflower oil and quickly place the rolled out “pancake” of the future thin Armenian lavash on it. Be careful, the dough will start to bubble a lot. We don’t pay attention to small bubbles, but we slam the large ones on top with a spoon generously sprinkled with flour. Don't overdo it!

We hold the pita bread just a little, literally 25-30 seconds, until its surface turns white. We quickly turn the pita bread over to the other side and hold it again for 25 - 30 seconds, and then quickly shake out the pita bread and put in a new one. All this needs to be done very quickly, otherwise the thin Armenian homemade lavash will simply burn.

So we have come to the end of preparing lavash according to the Armenian recipe. Each fresh thin Armenian lavash must be sprinkled with water on each side and covered with polyethylene. This must be done so that it does not dry out. Real pita bread should be soft and not break when twisted. Only then will it be possible to prepare other dishes from it. That's all, now you know how to make thin Armenian homemade lavash. Bon appetit!

Ingredients

flour – 0.5 kg;
water – 1 regular glass;
fresh yeast - 2 tsp;
butter – 50 g;
salt – 0.5 tsp.