Armenian lavash (thin)

Category: Yeast bread
Kitchen: armenian
Armenian lavash (thin)

Ingredients

dry yeast 2 tsp
wheat flour 500gr.
salt 1h l.
sugar 0.5 tsp
butter 50g.
water 250 ml.

Cooking method

  • Put everything in the bucket of the bread machine and start the kneading program with a small proofing (I have it Pizza). Divide the dough into balls with a diameter of 5-6 cm. I get 8 pita bread.
  • Roll each ball into a very thin pancake, lightly dusting on both sides with flour. Fry on a hot surface. As soon as the lavash turned white, went in bubbles, turn over. Pita bread is fried very quickly. Spread the pita bread on a damp towel, covering the top with a second damp towel.

The dish is designed for

8 pcs.

Note

I fry pita bread on an inverted baking sheet to collect fat (the largest with high sides), turning on 2 gas burners under it. No need to grease the baking sheet!
Try it, it's delicious! You will forget about store-bought pita bread.

I took the xsenia c recipe as a basis (aka Aliy with say7).

This is what baked goods look like
Armenian lavash (thin) Armenian lavash (thin) Armenian lavash (thin)
Armenian lavash (thin)

The last time I divided the dough into 12 pieces and rolled it out very thinly, turning over and dusting each side with a little flour several times. Delicious!




LAVASH - thin cakes baked on the walls of a round clay hearth; national Armenian bread. Lavash is often harvested in reserve: dried and folded in piles, it can be stored for 3-4 months. To restore its softness, just sprinkle it with water and cover it with a towel for half an hour.

Gasha
Flax, super !!!
I fry pita bread on an inverted baking sheet to collect fat (the largest with high sides), turning on 2 gas burners under it.
Enameled?
Elena Bo
Yes, Gal, on it. Nothing sticks.
I've already tried everything on everything. This is the best option. And the plane is large (there is where to roam), and does not burn.
The stove must be perfectly clean, otherwise all the drops on the whip will burn and then it is difficult to wipe them off. Before frying, I must wash the stove.
Manna
Elena, great idea with a baking sheet
In general, instead of yeast, the classic Armenian lavash is kneaded on tthmore - sour old dough (from the previous portion of lavash or specially prepared). After a two-hour proofing, the dough is divided into balls, they are allowed to lie down for 10 minutes, they are rolled thinly, pulled out by hands on a special pillow, and with its help the cake is slapped into a stone or clay tonir, a couple of minutes and the cake (oval) is ready. But now they only bake in the villages. And in cities, pita bread is baked in ovens (lightly sprinkle a baking sheet with flour). But so that on a gas stove on the burners on a baking sheet .. I meet for the first time. Interesting idea! It’s a pity that I’m not feasible - I don’t have gas
Elena Bo
Of course, this is not a classic recipe, but already adapted for a modern urban resident.
I tried to let the balls of dough lie down before rolling (this lavash is just in the photo). But I immediately liked the rolled ones more. They are thinner and more elastic.
MariV
Lena,!
Omela
Lena, cool !! And sho do poor people without gas?
Gasha
Buy a gas stove !!!
Omela
That is not a question .. buy .. And gas lighters ???
Elena Bo
If there is a huge frying pan with a diameter of at least 30 cm, then you can use it. I have 26 - too small. And so I tried it, it's convenient
Andreevna
Lenus, super recipe! Did you just put the butter soft or did you melt it beforehand? I'll try to bake it tomorrow. At the dacha there is just a 2-burner gas stove available.
Twist
Elena, super! And for the idea of ​​baking on an inverted baking sheet, special thanks
Elena Bo
Sash, I just cut a soft one. I never heat oil.
By the way, oil is not necessary, but it tastes better with it.
Andreevna
Yeah, got it. I never drown either
Melanyushka
Great idea! I will definitely try, I took it to the bookmarks.
shade
Peace be with you bakers!
Elena Bo -
a question, but how do you think your pita bread will fit into this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106567.0;topicseen
PapAnin
I don't have a pizza mode
if you knead on the "dough", there is a little proofing between the mixes, is that enough? Knead and roll immediately?
Or should it still stand after kneading?
PapAnin
Quote: Omela

Lena, great !! And sho do the poor without gas?
So after all, you can also put a baking sheet on electric and you do not need to turn it over. I think so! (from)
Elena Bo
Quote: shade

but how do you think your lavash will fit into this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106567.0;topicseen

It is quite suitable, only it may be necessary to dry it a little. Fresh, it is so tasty that I just wrap something in it or just like that ...
Elena Bo
Quote: PapAnin

So after all, you can also put a baking sheet on electric and you do not need to turn it over. I think so! (from)
There may be uneven heating. Then you have to twist pita bread. This is not very convenient. I tried to do inside the baking sheet did not like it.
PapAnin
Thanks, got it!
And also post number 16
Elena Bo
Quote: PapAnin

I don't have a pizza mode
if you knead on the "dough", there is a little proofing between the mixes, is that enough? Knead and roll immediately?
Or should it still stand after kneading?
We need a full kneading and let the dough come up once (it rises to 2/3 of the bucket for me). Then you can lay out the dough and work with it.
PapAnin
Got it, thanks a lot!
Dana
Well finally! on 2 canforks! I read it twice before it hit me. Young man! Now the heat will diminish a little and I'll do it. Somehow 32 hotts more than mahita.
PapAnin
But I came home and was upset when I saw my stove.
I have a diamond arrangement of burners and a baking sheet on two identical burners will not work!
Elena Bo
Although not a diamond, my burners are different - large and medium. On the big one I turn on the gas less, on the middle one a little more.
PapAnin
It is possible for me to put only on medium and small, and then, the baking sheet barely covers them, the burners turn out strongly at the edges.
I'll try.
Elena Bo
Turn on the gas harder. Let the baking sheet warm up well before the first pita bread. The rest will already be rolled out one after the other and during the breaks the baking sheet will heat up, since they are baked instantly, and roll out longer.
PapAnin
Thanks, I'll try!
Summer resident
The idea is just great. Bookmarked
Elena Bo
I twist all sorts of sweets from my lavash
Armenian lavash (thin) Armenian lavash (thin) Armenian lavash (thin)
Manna
How delicious it looks! I HACHUUUU too!
Freken Bock
The result is great! Sooo delicious! The inverted baking tray idea is a bombshell! Thank you so much for the recipe!
Elena Bo
I got hooked on him. So yummy. Even in the heat, I baked once a week.
himichka
I will tell you, ladies, the childhood breathed from the method of baking lavash
Mom rolled the dough on dumplings, my dad and I dragged the cuttings from her. sometimes they baked pieces and baked them on a hot stove - they lived in a private house, they stoked the stove with coal ... A favorite delicacy that comes from childhood
toffee
In general, I understood so who has an electric stove march from this topic. Option - in the oven does not fit in principle. Sorry.
IRR

Elena Bo

In fact, everything is much faster. Lavashik is thin and fried on one side for 10 seconds.
IRR
Quote: Elena Bo


In fact, everything is much faster. Lavashik is thin and fried on one side for 10 seconds.

Apparently, some hungry students were frying - I liked that he ignited it over an open fire. so sometimes the pros fry the chapatti-Indian cakes.
Kapeliya777
Lena, I also have a few questions, tell me lavash should be eaten right away or can they be stored?
Elena Bo
Can be stored in a bag and tied. I keep it in the refrigerator.
Kapeliya777
it is not very wet then a wet towel?
Elena Bo
No. It turns out elastic.If without a towel, then it will be dry. But whoever loves it. For me, the store is dry.
The towels should be damp, not wet.
Kapeliya777
When I bought a store one, you open the bag, it seems a bit damp, but literally every other day (if you don't bake it well) it gets moldy. Thanks for the recipe and the answers, I'm going to put the dough.
Manna
In Armenian villages, lavash is baked for a month or two in advance, or even for six months. They keep dry well (but if they get wet they get moldy). Then they are sprayed with water and wrapped in a cloth for several hours. Lavash gains moisture and becomes like fresh.
Altusya
looked at her gas stove baking sheet. Is he not as tall as yours? That is, the usual. It won't work?
IRR
can i get in

I fry in an electric frying pan, but I have a huge one - 40 cm (non-stick)

Armenian lavash (thin)

can be fried at any large. But I liked this recipe precisely because of how Elena Bo applied the means at hand
Elena Bo
Quote: Altusya

looked at her gas stove baking sheet. Is he not as tall as yours? That is, the usual. It won't work?

It will work out, but you need to adapt with the gas so that they don't burn. You should have such a large baking sheet, it is usually at the very bottom of the bottom of the oven. This is a pan for collecting fat.
Luysia
Quote: IRR


Armenian lavash (thin)

Throw me a couple!
IRR
Quote: Luysia

Throw me a couple!

I would throw it, but they are thick with me, as for real lavash, I'm afraid they won't reach, and it's really possible to roll them in the middle of the Dnieper, it's not even to roll them, and the aunts in the cinema twirl them so cool on themselves, I don't can

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