Lavash "Delicate"

Category: Yeast bread
Lavash Tender

Ingredients

flour 1 kg
dry yeast 1 st
yogurt or kefir 540 ml
sugar 4 tbsp
salt 1 tsp
margarine 70 g
sunflower oil 40 ml
water 100 ml

Cooking method

  • Dissolve yeast in warm water, adding sugar. Then add kefir, salt, flour, melted margarine and knead into a soft yeast dough. Leave the dough to rise for 30-40 minutes.
  • Divide the finished dough into 4 parts and form 4 pita breads 1 cm thick.
  • Place semi-finished products on greased with vegetable oil and leave to rise for 40 minutes.
  • Bake in the oven at 200-220 degrees, but do not close the oven for the first 4 minutes, "tighten the dough" to make the dough softer
  • Then close the door and bake for 15-20 minutes.
  • Sprinkle ready-made pita bread with water from a spray bottle, fold and cover with a clean towel.
  • "tighten the dough"- this means not to close the oven and let the lavashiks still fit for 4 minutes with the door open, at least this is how the Armenian man who gave me this recipe explained to me. Perhaps I just need to remove this word from the recipe, so there will be no confusion. I do not know how these 4 minutes affect the taste, since I did it strictly according to the recipe, as I was given it. Lavash is delicious in my opinion, in our family they love it very much

The dish is designed for

4 things

Time for preparing:

2 hours

Cooking program:

oven

Admin
mamontenok, beautiful lavashik turned out!

Convincing PLEASE !!!!! DO NOT WRITE recipes, text in CAPITAL LETTERS !!!!! you and so will hear and understand, and the text will not annoy others!
May @
mamontenok, correct the amount of yeast in the recipe.
limon
baby mammoth, I tried to bake lavash according to your recipe, I took 0.5 tsp of yeast, even a little less, i.e. based on 500 grams of flour, it turned out two. It was not entirely clear to me what it meant to tighten the dough, but I decided once or twice, one I would tighten the other, no. the one that pulled up turned out to be thinner, it did not affect the taste. I liked the lavash, I will definitely bake it again. But could you please explain how you tighten the dough.
mamontenok
limon, "to tighten the dough" means not to close the oven and let the lavashiks still fit for 4 minutes with the door open, at least that's what the Armenian man who gave me this recipe explained to me. Perhaps I just need to remove this word from the recipe, so there will be no confusion. I do not know how these 4 minutes affect the taste, since I did it strictly according to the recipe, as I was given it. Lavash, in my opinion, is delicious, in our family they love it very much. I'm all going to try the recipe for this dough for pies, but somehow my hands do not reach, I think it should not be bad.
limon
baby mammoth, thanks for the explanation, and I pulled the dough with my hands, that's a bastard, no, don't remove this word from the recipe, but for pies I think it will also be very tasty

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