Lavash roll in the oven: step-by-step recipe with photos. Thin lavash in the oven How to make lavash in the oven detailed recipe

Recipes for lavash in the oven are a real find for a good housewife who knows how to surprise her guests and please her family. The site has a lot of options for all kinds of sweet rolls and rolls with meat products, cheese, cabbage, cottage cheese, pies with mushrooms and minced meat, strudels, lasagnas, envelopes, tartlets and even pita dumplings. As well as other interesting dishes.

The choice of pita bread for a dish must be approached very responsibly; the taste of the future dish and ease of preparation largely depend on it. When preparing rolls, for example, you should not use over-dried one, otherwise it will break when you try to roll it. You should also not take pita bread that is not fried enough. This will not store well and will quickly become moldy.

The five most commonly used ingredients in pita bread recipes are:

Interesting recipe:
1. Fry the onion cut into half rings.
2. Add minced meat to it.
3. Bring until half cooked. Add some salt.
4. Grind hard cheese
5. Mix sour cream with kefir to make something like a sauce.
6. Place the mixture on a sheet of lavash, top with minced meat and cheese.
7. Place small tomatoes (you can use cherry tomatoes) on the edge of a sheet of lavash.
8. Wrap it in a roll.
9. Place it, rolled into a tight spiral, into a prepared round baking container.
10. Mix sour cream and egg. Add salt and spices.
11. Pour over the roll and bake it.

Five of the fastest recipes for lavash dishes:

Helpful Tips:
. To make the dish more budget-friendly, you can use sausage cheese instead of hard cheese.
. To reduce calorie content, it is recommended to replace minced pork and beef with chicken.
. An excellent addition to the filling would be mushrooms (pre-fried champignons or oyster mushrooms).

Lavash is a wonderful alternative to bread. Moreover, a variety of dishes can be prepared from the popular oriental flatbreads. Armenian lavash is especially actively used, on the basis of which hundreds of dishes can be prepared. But thick flatbreads are no less tasty. But true connoisseurs of oriental bread do not always manage to purchase truly tasty and fresh lavash. So, why not cook it?

Lavash at home - general principles of preparation

Thin lavash (Armenian) is a canvas resembling paper. Most often it is made from unleavened dough. Lavash in the form of flatbreads is prepared using yeast or fermented milk products. Ideally, they are cooked in a tandoor, but now even Eastern bakers are increasingly turning to modern technology to facilitate the process.

The basis of any pita bread is flour, which must be sifted, mixed with liquid and salt. The yeast dough is kept warm for at least an hour. But if the rise is weak, then the time can be increased. Unleavened dough needs to rest for at least 20 minutes so that the gluten swells, the mass becomes more elastic, easier to roll out and does not shrink.

The amount of flour in the recipes is approximate and may vary slightly depending on the moisture content of the product. You just need to know that the dough for unleavened pita bread should be as stiff as possible; it is kneaded until the lump stops taking in flour. The consistency of the yeast dough should be softer and airier so that the yeast can rise.

Recipe for thin Armenian lavash at home

To prepare ordinary pita bread at home, you only need three ingredients, and they can be found in every home. This pita bread can be stored in a bag for up to four days, so you can always fry the flatbread in advance. The quantity of products is designed for 7 round pita breads, 25-28 cm in diameter. The frying pan should be no smaller.

300 grams of flour;

170 grams of water;

You will also need a mixer with attachments for thick dough (usually in the form of spirals).

1. Boil water, dissolve the salt and let it cool for literally 5 minutes, no more.

2. At this time, sift the flour, pour it into a deep bowl, and make a well.

3. Pour in hot water, take a mixer and start kneading the dough. It will immediately seem like there is too much flour and the lumps will be dry, but this is not the case. Knead for about 5 minutes, everything will come together and you will end up with a thick, but not very beautiful dough. At the end, you will need to put it on the table and knead it with your hands.

4. Form a bun, cover with film and let sit for half an hour. During this time, the gluten will swell and the dough will become elastic, smooth and pliable.

5. Divide our bun into 7 equal parts. Roll each into a thin flat cake.

6. Heat the frying pan and fry the pita bread on both sides. It is very important to choose the right temperature here. If it is high, the pita bread will burn and acquire unsightly scorch marks. If the fire is low, the pita bread will dry out and crumble.

7. Place the finished pita bread on a moistened towel, also cover and sandwich each flatbread. Otherwise they will dry out quickly and crumble.

Homemade Georgian lavash recipe

Georgian flatbread differs from Armenian lavash in its splendor, softness, and pleasant salty taste. The recipe is not much more complicated than the previous one. To prepare this lavash at home, dry yeast is used, but you can also use fresh yeast.

300 grams of flour;

1 teaspoon of yeast;

1 teaspoon salt;

1 teaspoon sugar;

200 grams of water.

1. Sift the flour and mix with all the other dry ingredients, make a well in the center of the pile.

2. Heat the water until warm. Its temperature should be about 45 degrees.

3. Pour into flour and knead elastic dough. Knead until it stops sticking to your hands and the walls of the dish.

4. Cover the bowl with the dough with a towel and leave for an hour. The mass should come up and increase in volume well.

5. Take the dough out of the cup and stretch the circle with your hands. No rolling pin is used. Place the resulting pita bread on a greased baking sheet and make a hole in the center with your finger. It should be large enough, as the cake will rise during baking.

6. Place the pita bread in the oven and bake until done at 220 degrees. Then take it out, cover it with a clean towel and let it lie under it. If you don't do this, the crust will become tough.

Thin lavash at home - recipe with yeast

Another version of the lavash recipe at home, but with yeast and butter. It is baked in a frying pan; we also make small flat cakes according to the diameter of the vessel.

200 grams of water;

7 grams of yeast;

50 grams of butter;

400 grams of flour;

1. Heat the water, dissolve the salt and yeast, pour in a glass of flour and let stand for 10 minutes.

2. Melt the butter and cool. You can use margarine, but full fat, with a little water. Pour into the dough. Stir.

3. Pour in the remaining flour and knead the dough. Cover with a napkin and leave warm for half an hour.

4. Divide the dough into 7 balls, cover and let stand for another 10 minutes. This is necessary to make it easier to roll out the pita bread.

5. Roll out the cakes, they should be as thin as possible.

6. Bake the flatbreads in a dry frying pan on both sides.

7. Place on the table and immediately cover with a towel. Place the pita breads on top of each other and let them cool like that.

8. Then remove the towel and put it in a bag. But if you plan to use the baked goods right away, then you don’t need to do this; we use the pita breads fresh, before they dry out.

Another option for thin pita bread at home - a recipe with kefir

If you fry a piece of this dough in a dry frying pan, you will get an analogue of Armenian lavash. And if you fry it in butter or vegetable oil, you will get a very tasty, rosy and aromatic flatbread. Here is a universal recipe for lavash at home.

1. Pour kefir into a bowl, add soda and mix well. The mass will foam and the quenching process will begin. Add salt, oil and stir until completely dissolved.

2. Add the sifted flour and knead the stiff dough. It should turn out rough, a little dry, and not stick to your hands or dishes. This is how it should be, it will lie down and become more elastic.

3. Cover the dough with cling film and leave for half an hour.

4. Divide into 5-6 parts, roll into balls and cover again so that they do not dry out.

5. Take one at a time and roll it into thin cakes with a rolling pin.

6. Fry on both sides in a dry frying pan or in oil.

7. If pita breads were prepared using a dry method, then after baking they should be immediately covered with a towel. Dry cakes should be covered with damp wipes or gauze to make them elastic.

Thin pita bread at home - recipe for the oven

Lavash baked in a frying pan is tasty and aromatic, but there are times when you need a larger flatbread. For example, for a snack roll or multi-layer shawarma. Or there is simply no suitable frying pan. In this case, you can make thin pita bread in the oven; the recipe is simple, but this method has several features.

150 grams of water;

350 grams of flour;

1 teaspoon salt.

1. Sift the flour and divide it into two parts.

2. Dissolve salt in water, add butter and combine with half the flour. Stir until the mass is homogeneous. Add the remaining flour, knead the elastic dough. Remove for 30 minutes.

3. Divide the dough into arbitrary pieces. The size depends on the dimensions of the baking sheet.

4. Take one piece and roll it out. It is not necessary to make the pita bread round. You can roll out an oval and even make a square by cutting off the curved sides.

5. Place the pita bread on a baking sheet and bake. The oven temperature should be about 180 degrees. Keep the pita bread for 2-3 minutes.

6. As soon as the cake starts to brown, we take it out and rinse it with water. This can be simply done under the tap.

7. We stack the wet pita breads, cover them with a towel and let them lie for half an hour. Then you can store them in a bag, where they will become even softer and more pliable.

Uzbek lavash at home - recipe under the lid

A special feature of Uzbek lavash is the method of baking under a lid, which allows you to obtain a moist, non-crumbly crumb. Prepared with the addition of yeast in the oven. The baked goods turn out fluffy, airy, an excellent replacement for traditional bread. Amount of ingredients for one medium-sized flatbread.

80 grams of water;

80 grams of milk;

1 tsp. dry yeast;

250 grams of flour.

You will also need a frying pan with a lid in which we will bake Uzbek lavash.

1. Mix all the dry ingredients, do not forget to sift the flour.

2. Heat water with milk, add flour mixture, knead the dough. At the end, pour in the oil. Form a lump and place in a greased bowl. Cover with a napkin and keep for an hour in a warm room.

3. Take out the dough and form a flat cake with your hands so that the middle is thinner than the edges. They should be in the form of a thickened roller.

4. Place a piece of foil on the bottom of the pan, then our flatbread. We make punctures in the center with a fork. Cover the mold with a towel and let the workpiece stand for another half hour.

5. Mix the egg with a fork and grease the flatbread. This must be done carefully so that it does not fall down. Sprinkle with sesame seeds.

6. Close the pan with a lid and place the cake in the oven. Bake at 200 degrees for approximately 15 minutes. If the pita bread is not fried well, then at the end you can keep the pan without a lid, but not for long. Just a minute is enough.

When kneading thin pita bread, you can use whey instead of water. The dough will turn out tastier and more tender.

Lavash tastes better if the dough is salty. Therefore, you can add a little more salt than indicated in the recipe.

Thick pita breads in the form of flatbreads will taste better if you brush the surface with water and sprinkle with sesame seeds before placing them in the oven. Similarly, you can use any seeds, nuts, the taste and aroma will only benefit from this.

Don't have a large frying pan for frying pita bread? You can also use a small one, placing the cake on the sides of the dish. But in this case the middle will brown a little more.

Thick pita bread will be especially aromatic and tasty if immediately after baking it is greased with a piece of butter or ghee. The same technique can be used if the product has dried out in the oven.

When baking thick pita breads, it is not necessary to use only wheat flour. If you want to add variety or make the flatbread healthier, you can add rye flour (no more than 40%, since it does not contain gluten), a little ground oatmeal or bran. By the way, you can sprinkle bran on pita bread, like sesame seeds.

Real thin Armenian homemade lavash is baked over an open fire in special semicircular ovens located directly in the ground, so at home, and especially in an apartment, it is impossible to reproduce the entire technology. However, in the oven you can bake unleavened flatbreads that are very similar in taste, which can successfully replace pita bread in a variety of dishes.

Ingredients for making homemade lavash:

flour - 2 tbsp.
water - 0.5 tbsp.
sunflower oil - 1 tbsp. l.
salt - 0.5 tsp.

Recipe for making thin Armenian lavash baked in the oven:

1) To prepare the dough, you need to take very cold water and flour in a ratio of one to four (approximately). Pour most of the flour into a deep bowl and gradually add water to it, stirring the dough with a spoon (immediately add salt and butter to the flour).

2) When the dough is thick enough, transfer it to a floured table and knead with your hands until it becomes smooth and elastic.

3) Cover the dough with film so that it does not dry out and leave for 15-30 minutes. During this time, its structure will become more delicate and it will lose a little elasticity.

4) Make the second batch, adding a little flour to the table, and again leave the dough covered for 15-30 minutes.

5) Now knead the dough completely and divide it into small equal pieces.

6) We remove the part of the dough that will not be used immediately under the film. Set the oven to preheat to 200 degrees. Celsius, and roll out the pieces of dough as thin as possible.

7) Place the rolled out flatbread on a dry baking sheet and place in the oven for a few minutes.

We determine the readiness of the lavash by its browning, but not the entire surface should be browned, but only small areas on the hills (in the oven the lavash will seem to bubble).

8) Remove the finished cake from the baking sheet with tongs and immediately rinse lightly with cold water to moisten its surface.

9) Place the baked pita bread in a pile and cover with a damp towel.

10) Leave them like this for a while. When the cakes are no longer dry and brittle, they should be placed in a plastic bag. In the bag, the pita bread will be completely moistened and will be easy to roll into rolls.

Hi all! I really love simple and quick recipes for preparing various dishes. From personal experience, I want to offer an answer to the question of lavash recipe for making at home.

Lavash tastes like white bread, and you can also use it to make various snacks and even Napoleon cake. I offer several simple recipes for preparing this type of bread that are easy to make at home.

How to make Armenian lavash?

The most popular and famous is Armenian lavash. For cooking you will need the following simple products:

400 grams of flour;
225 grams of water;
2/3 small spoon of salt.

The cooking process is as follows:

The water needs to be boiled, salt added to it, cooked until it dissolves, then the composition needs to cool slightly for five minutes.
The sifted flour is poured into a deep container and a small funnel is made at the top of the mound.
Next, hot water is poured into the flour and the dough is kneaded using a mixer. After using the mixer, the dough must be kneaded for a couple more minutes only with your hands.
A spherical ball is made from the finished dough, which is wrapped in cling film.
After twenty minutes, the mass must be divided into eight parts, and rolled out into the thinnest layers.
Next, the finished layers are fried in a frying pan on both sides.
Hot cakes are laid out on damp towels and covered with the same ones on top to protect them from drying out. Instead of towels, you can sprinkle the cakes with water on both sides and cover with cellophane film for 2-3 minutes. The lavashik becomes soft.

You can put almost any filling into the finished pita bread, for example, cheese, crab sticks, pieces of grilled meat or shrimp. In this form it can be served on the table.

Recipe for Georgian lavash

The flatbread prepared according to the Georgian method differs from the Armenian one, as it is thick and made with yeast. To make it, you will need the following ingredients:

A teaspoon of sugar;
300 grams of flour;
200 ml water;
A small spoon of salt.

Cooking Georgian flatbread in the oven:

Sift the flour and mix with sugar, yeast and salt.
Next, a small depression is made in the pile of flour, into which warm water is slowly poured.
Then we begin to knead the dough, when it is ready, it should be put in a warm place for one hour.
After time, small koloboks are formed from the resulting mass.
Next, a flat cake is made from each kolobok, which is placed on a baking sheet, previously greased with oil.
Make an indentation in the center of each cake by simply pressing it with your finger.
Georgian food must be baked until cooked in an oven preheated to 220 degrees.
The finished bread is taken out of the oven and covered with a towel to prevent it from becoming stale.

These flatbreads can be eaten not only with filling, but also on their own, as an alternative to regular white bread.

How to cook Uzbek lavash at home?

Cooking Uzbek lavash at home has its own characteristics. This pastry is cooked covered, so it turns out slightly moist and does not crumble at all. In order to prepare Uzbek-style lavash dough at home, you will need the following products:

80 grams of milk;
A teaspoon of dry yeast;
80 grams of water;
Egg;
A little sesame;
Two large spoons of vegetable oil;
250 grams of flour;
A pinch of salt.

Delicious Uzbek bread is prepared as follows:

You need to sift the flour, add salt, yeast and mix.
Water and milk are heated, added to the flour mixture, and the dough is kneaded.
Oil is poured into the mixture, a bun is made from the dough, covered with a napkin and sent to a warm place for an hour.
Next, a small cake is formed from the dough, the edges of which are slightly thicker than the middle.
Meanwhile, foil is placed on the bottom of the frying pan, then a flat cake, in the center of which punctures are made with a fork. Everything is covered with a dry towel and left for half an hour.
The egg is mixed with a whisk or fork, and the surface of the flatbread is brushed with it, which is also sprinkled with sesame seeds.
Cover the frying pan with a lid and place in a preheated oven for 15 minutes.

Ready-made, airy, fluffy baked goods will be an excellent replacement for the usual bread. This bread can be stored for about 5-6 days.

Cooking thin pita bread in the oven

Thin flatbreads baked in a frying pan with your own hands turn out tasty and aromatic. They will be an ideal basis for any filling of various rolls and rolls. In order to make such an alternative to bread, let's take the following products:

350 grams of flour;
Three tablespoons of vegetable oil;
Small spoon of salt;
150 grams of water.

The step-by-step recipe looks like this:

The main ingredient must be sifted and divided into two equal parts.
Salt is dissolved in water, oil is added to this composition, everything is mixed with one part of flour. The dough is made, then another part of the flour is added to it and everything is kneaded again. The almost finished mass is left to stand for about half an hour.
Next, the dough is divided into pieces. One of which is taken and rolled out into any shape, for example, oval or square, as you like.
The rolled out dough must be baked on a baking sheet for three minutes.
When the cake begins to brown, it should be removed from the oven and rinsed with water.
The procedure described above is repeated with each newly baked cake.
The wet layers of bread are stacked and covered with a towel; in this form they should stand for at least half an hour.

You can store the type of bread prepared according to the method described above in a plastic bag.

Lavash recipe with kefir

To prepare a thin kefir cake you will need the following ingredients:

Flour;
A tablespoon of vegetable oil;
A glass of kefir;
Soda one teaspoon;
A small spoon of salt.

The dish is prepared as follows:

Kefir is poured into a container, soda is added to it, everything is mixed, then salt and oil are added, everything is mixed again.
Sifted flour is added to the mixture obtained above, a tight dough is kneaded, covered with cling film and left to stand for half an hour.
Next, divide the finished dough into five parts, from which you will make koloboks.
Roll each bun into thin layers with a rolling pin.
The flatbreads are fried in a frying pan on both sides.

Hot, freshly baked bread is covered with a towel to prevent it from drying out and becoming stale.

Culinary experts also give some tips that can help make homemade pita bread even tastier, for example:

Instead of water to prepare the dough, you can use whey,
thick flatbreads will become even tastier if, after cooking, they are immediately greased with a small piece of butter,

Today I have for you, Armenian lavash and its detailed recipe for preparing it at home. For a very long time I wanted to cook it, but it seemed to me that it was incredibly difficult, so I never got around to it. But in reality everything turned out to be much simpler. From this quantity of products 14 round cakes are obtained.

Unleavened flatbread made from wheat flour is an excellent alternative to the usual bread. Such flatbreads are popular not only in the Caucasus, as we also love them for their versatility. After all, lavash can be used not only as bread, but also to make wonderful quick snacks and rolls from it. And if you start listing how many simple recipes have been invented from it, you won’t remember everything at once. Holiday dishes with it are especially popular, so perhaps for some, this recipe will become a real lifesaver.

Therefore, I want to show you a recipe for thin Armenian lavash in a frying pan. Traditionally, it is baked in a special oven, but since this recipe is adapted for all housewives, I will cook these flatbreads in a frying pan. This recipe was sent by Elena, who often has such baked goods on her table.

Ingredients:

Wheat flour – 350 g + 50 g for rolling
Hot water – 200 ml.
Vegetable oil – 2 tbsp
Salt – 0.5 tsp

Quantity: 14 pcs.

How to cook pita bread at home in a frying pan

To make yeast-free homemade lavash, I immediately prepare all the necessary products. I put the water on the fire because we need it hot. And I sift the flour through a sieve. Then I add salt to the flour and mix.

Next, pour in 2 tablespoons of vegetable oil, preferably refined, and mix with a spatula.

Lastly, I pour in hot water and, continuing to stir, knead the dough. The water should be very hot, but not boiling water.

In order for the dough to become elastic, it must be kneaded for about 10 minutes. Do not add additional flour during the kneading process, as the indicated amount is sufficient. When kneading the dough, you need to stretch and wrap it, then it will be saturated with air and, in the end, it will turn out right. After time, it will not stick to your hands, will become elastic and will be easy to work with.

After which, I wrap it in cling film and let it rest for 30 minutes. Its weight is about 540 grams.

Next, I divide the rested dough into equal pieces. I got 14 pieces, 40 grams each.

Then I roll each piece into a ball, press it down a little with my hand, put it on the board and cover it with a napkin.

And at this time, lightly sprinkle the work surface on which I will roll out the pita bread with flour. Then I begin to roll out the dough one piece at a time. Roll out very thinly, the thinner the better. To do this, you will have to make a little effort. For a more aesthetic appearance, you can cut the rolled out dough with a knife, making a beautiful circle out of it. To make this easier, you can use a plate of the desired diameter as a template. Since lavash is prepared quickly, it is better that you have several round pieces rolled out in advance. And to prevent them from chapping, I sprinkle them with a very small amount of flour, which I shake off before frying.

Meanwhile, I put the frying pan on the fire so that it warms up well. There is no need to pour oil into it, because we will bake it in a dry frying pan. When it is hot, I reduce the heat to medium and place the prepared dough piece on it. I bake it without adding oil, about 30 seconds on each side. But this is not the whole recipe for Armenian lavash. Now it is important that the resulting cakes do not become dry. To do this, I fill a spray bottle with drinking water and sprinkle it on each flatbread immediately after frying, on both sides, and then cover it with a kitchen towel.

I put hot Armenian lavash in a pile on a board and cover it with a kitchen towel on top. As you can see, they turned out porous, thin and layered, which means that we did everything right. I can safely say that it tasted much better than I expected. Fried pita bread in a frying pan is better than what is sold in stores. After all, it happens that sometimes you buy it, but it crumbles or, on the contrary, is somehow rubbery, so making it yourself, in my opinion, is the ideal solution. It is perfect for forming various snacks, shawarma and much more. And some people eat it instead of bread, and for good reason, because it’s so tasty, and it doesn’t take long to prepare. It is best to store it in disposable plastic bags to prevent it from drying out. Try it too, I hope you like it. Bon appetit!