Lavash: how to cook at home. Video
Lavash is one of the baked goods used in many countries as bread. At the same time, lavash recipes differ depending on where they were developed. The most famous are Armenian and Uzbek lavash, which can not only be purchased in the store, but also cooked on your own.
For its preparation you need: – 1 glass of milk; – 50 g butter; – 11 g dry yeast (small bag); – 2 eggs; – 2 tea boats of sugar; – 1 tablespoon of salt; – 1 kg of flour; – sesame seeds for dusting.
Heat milk and mix with yeast and sugar. Leave them to come up for a quarter of an hour. When bubbles appear on the surface of the milk, stir the rest of the products and add them to the dough. After kneading the dough, set it aside to come up, covering it with a towel on top. After the dough has doubled in volume, you can start making cakes. To do this, divide the dough into 5 parts and roll out a flat cake from each. The easiest way to outline it is with a plate or dish, in which case the cakes will be the same in size and shape. After that, transfer them to a baking sheet, greased with vegetable oil, and leave to proof for another 20 minutes. During this time, the dough will rise more. Punch a few holes in the center of the cakes with a fork, brush the surface with egg yolk, sprinkle with sesame seeds and place in a preheated oven. Traditionally, this lavash was prepared in special brick ovens, but since this is not available to everyone today, it is enough to bake homemade lavash in the oven for a quarter of an hour at a temperature of 200 degrees.
The rate of rise of the dough depends on the freshness of the yeast and on the ambient temperature, therefore, for its quickest rise, it is advisable to keep it warm
How to cook Armenian lavash
– 1 glass of water; – 500 g flour; – 11 g of yeast; – half a teaspoon of salt.
Before making pita bread, dilute the yeast in a glass of warm water, add flour and salt to it. This temperature condition promotes faster activation of the yeast. Knead the dough. When it comes up after half an hour, start rolling the pita bread. The peculiarity of this species is in its thickness, not much exceeding a sheet of paper. It is for this property of Armenian lavash that it is widely used not only as bread, but also make various snacks with fish and meat from it.
Divide the dough into equal sized pieces and roll it out to a thickness of no more than a couple of millimeters. Shape the pita bread using a plate of the appropriate size. Fry the finished tortillas in a hot skillet, preferably with a Teflon coating. In this case, additional oiling is not required and homemade cakes will not burn. An indicator of readiness is the bubbles appearing on the surface of the cakes, when they appear, turn them over to the other side. The entire baking process takes a few minutes and is not as complicated as it might seem at first glance. If, nevertheless, difficulties arise, a detailed video of the entire process of rolling and baking lavash can be found on the Internet.