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Lavash for shawarma: how to cook? Video recipe
Lavash, which is a thin unleavened flat cake made of flour, can be used not only for making shawarma, but also as an independent bread product. Using a minimum amount of food and a regular frying pan, you can bake it at home.
Homemade pita bread recipe: dough
To make homemade pita bread, take:
- 0,5 kg flour
- 0,2 liters of water
- 20 g of fresh yeast
- 1 tsp Salt
- 50 g butter
Instead of fresh yeast, you can use dry yeast, in this case 1 packet weighing 11 g is enough
Stir room temperature yeast in lukewarm water, add salt there. Sift the flour through a sieve and mix with water and butter. The last ingredient is an auxiliary and provides the dough with a more delicate consistency, but if for some reason there is no butter at hand, you can make homemade pita bread for shawarma without it.
Knead the dough until it becomes elastic and easily separates from the hands and the surface on which it is cut. Cover the finished dough with a towel and leave to rise. If the yeast is fresh, one hour will be enough to increase the dough volume. Cut the dough into several balls of the same size and roll out layers 1–1,5 mm thick, the size of which should correspond to the pan in which you plan to fry the pita bread.
The rate of rise of the dough is influenced by the ambient air temperature: the warmer it is in the kitchen, the faster the yeast is activated and the dough will increase in volume
The advantage of this recipe is that an oven is not required to prepare pita bread, since the layers are fried in a pan in a few minutes. Use a Teflon-coated pan for this to avoid the use of excess oil. Fry each leaf on one side until the dough begins to swell, then turn the pita bread on the other side and fry until tender.
Secrets of making pita bread for shawarma
– If you want the baking to have an even shape, cut the pita bread according to a template, which you can use as a plate or a saucepan lid. – To prevent the pita bread from getting dry, after cooking, remove it from the pan and put it between damp paper napkins or towels for a few minutes. This will give the baked goods elasticity and the filling can be wrapped in pita bread with ease. – Instead of wet wipes, you can use a spray bottle with boiled water, lightly sprinkling the surface of the pita bread, then place it between dry napkins so that the moisture is absorbed. – After the end of cooking, transfer the pita bread to an airtight bag, where contact with air will be excluded. If this is not done, it will dry out very quickly.