Lavash is one of the oldest fresh types of white bread in the Caucasus and the Middle East. It is most widely spread in Azerbaijan, Armenia, Iran. To properly bake lavash at home, you need to know all the subtleties and secrets of its preparation.
Lavash: recipe for cooking
Lavash is very nutritious, while it is a dietary product. It helps regulate the body’s carbohydrate content. Baking technology allows you to preserve most of the valuable substances contained in wheat flour: phosphorus, fiber, manganese, phosphorus, copper, magnesium, iron, vitamins B, PP, E. Due to its composition, this product improves digestion and strengthens the immune system. The calorie content of pita bread is 275 kcal per 100 grams.
You can wrap a variety of fillings in pita bread, for example, cheese with dill, rice and others. It is used to make shawarma, a traditional Turkish dish. In some regions of Armenia, according to the custom, lavash is baked in the fall in reserve. The dry bread is then made into a soft tortilla. To do this, pita bread is sprinkled with water and left for half an hour. Georgian lavash, unlike Armenian, is thicker, it is prepared using yeast.
If you leave the pita bread dry, it can be stored in this form for about a year.
To make pita bread at home, you will need the following ingredients:
– 1 glass of warm water, – 1 tablespoon of vegetable oil, – 1 teaspoon of dry yeast, – 0,5 teaspoon of sugar, – 2,5-3 cups of flour, – 1 teaspoon of salt.
Dissolve yeast in water, add oil, salt and sugar. Pour in the flour sifted through a sieve, knead the elastic dough. Place it in a greased bowl, cover with a towel, and let sit for one hour. When the dough has increased in volume, divide it into 9-10 pieces, cover the pieces with cling film and leave them for 5 minutes.
Preheat a large skillet. Sprinkle flour on a table or cutting board, take a piece of dough and use a rolling pin to roll out a thin layer no more than 1-2 mm thick. Transfer the layer to a dry frying pan, if the cake is larger in size, the dough is distributed over the side of the pan.
Sprinkle with poppy seeds or fried sesame seeds before baking.
Place the skillet over high heat for 10-15 seconds. As soon as the lavash turns white and several ruddy dots appear on it, turn it over and bake for a few more seconds. Do not keep the dough in the pan for too long, otherwise the lavash will be too dry. To prevent the cakes from puffing up, you can prick them with a sharp knife in several places.
Stack ready-made tortillas and cover immediately with a cloth or clean towel. To soften hot pita bread faster, put it in the middle of the stack. Leave the bread covered until cool. Serve ready-made pita bread or put them in a plastic bag for storage.
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