Thin Armenian lavash can be cooked at home in a regular frying pan. Very few products are needed for it. You will make this type of bread quickly, and then you can make delicious rolls with various fillings from it. Choose between yeast and yeast-free options.
Yeast-free option
The dough for Armenian lavash is made quickly. You can add yeast to it or not put it. In the latter case, the flour product will be less high-calorie.
Here are the products you need for yeast-free Armenian lavash:
- 3 glasses of flour;
- 210 g of water;
- 1 egg;
- 1 tbsp. vodka;
- 0.5 tsp salt;
- 1, 5 Art. l. vegetable oil.
Sift half a glass of flour into a bowl. Pour water, vegetable oil into a saucepan, add salt. Stir the liquid, put it on fire, let it boil. When this process has begun, turn off the burner, pour the liquid into the flour in small portions, stirring the dough continuously.
If you knead the dough differently, in cold water, without boiling flour, then it will not have the flexibility that is necessary. Now add the rest of the flour, vodka and egg. Pour out the dough well so that it becomes smooth and plastic. This is done until the dough stops sticking to your hands. Put it in a bowl, cover with a towel, and rest for 40 minutes. During this time, move it 2 times.
Divide the dough into pieces. Roll each as thin as possible. Bake the resulting pancake in a hot dry skillet for 2-3 minutes on each side. It is convenient to transfer raw rolled dough to the pan by winding it on a rolling pin. If the pita bread turns out to be dry, sprinkle it with a small amount of boiled water from a spray bottle. You can moisten a few napkins and put pita bread on them in a pile, alternating between a damp cloth and “pancakes”.
If you want to bake a large Armenian lavash, turn the baking sheet over, place it on the 4 burning burners, bake on both sides.
Yeast lavash
If you want to bake thin bread using this recipe, take:
- 500 g flour;
- 1 glass of water;
- 2 tsp with dry yeast top;
- 50 g butter;
- salt to taste.
Put a piece of butter in a small saucepan and put it on fire. Stir until the butter is melted. After that, turn off the burner, pour in water, add salt. Sift flour into a large saucepan, pour yeast into it, stir, make a depression, pour in warm oil water. Stir the mixture until smooth, pour out the dough well.
Cover the pot with a towel and let the dough rise. Now it needs to be divided into lumps with a diameter of 5-6 cm, roll them out thinly and bake, as in the previous case. Lavash can be eaten immediately, stuffed and made into rolls, or stored in the refrigerator in a tightly closed plastic bag for 3-4 days.
